Happy Sunday! I don't know about you guys, but for me, today is the last free day I have before school starts... ugh. So I figured I would share something really yummy and delicious to make us forget about the inevitable that is just around the corner. Yeaaah! These are chocolate profiteroles (aka cream puffs) and they are outrageously good. I have posted a recipe for cream puffs before, but these babies aren't just slathered in chocolate sauce... they ARE chocolate. They are also a bit more photogenic than the others... haha! But I promise they are both really good!
These little bites of deliciousness are surprisingly easy, but they look stunning! Total bakery-style showstoppers. They come together quickly, but they're nothing short of amazing. Every bite is perfect! I would like to point out though, when I made these there were 7 of us and we each only got 3! So if you would like a larger portion (which, trust me, you will), feel free to double up. 🙂 These profiteroles are light, puffy, and the chocolate sauce makes them perfectly decadent. You could save this recipe for a special occasion... but why?! These are perfect for any chocolate-craving day. Enjoy! 🙂
P.S. Can you believe this is recipe number 99?! I am so close to my 100th post! To celebrate, I am having a giveaway with some adorable baking goodies. Be sure to come back and check soon, and don't forget to enter! 🙂
Recipe from my baking binder (as in, it's from a cookbook but I have no idea which!)
Yields: about 20 profiteroles
¼ cup + 3 tablespoon all-purpose flour
2 tablespoon + 1 ½ teaspoon cocoa powder
½ cup whole milk
4 tablespoon (½ stick) unsalted butter
¾ teaspoon sugar
¼ teaspoon salt
1 egg white
whipped cream for filling
chocolate fudge sauce (recipe here!)
Position a rack in the middle of the oven, and preheat to 425F. Line two baking sheets with silicone liners or parchment, and set aside.
In a large bowl, sift cocoa and flour together three times, then set aside.
In a small, heavy saucepan, bring the milk, butter, sugar, and salt to a boil over medium-high heat. Reduce heat to medium, and add the flour+cocoa mixture all at once, whisking vigorously to prevent lumps. Switch to a wooden spoon, and continue stirring over medium heat until the dough forms a ball and begins to stick a little to the bottom of the pan.
Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Start mixing on medium speed. Add eggs and egg white, beating well between additions! Keep mixing until the dough is smooth, glossy, and just slightly warm. Remember to scrape down the bowl several times!
Using a small cookie-dough scoop (about 1 tbsp), scoop the dough onto the prepared cookie sheet, aiming for about 12 per pan. If you do not have a cookie scoop, you may also put the dough into a large ziploc, snip the corner, and pipe the mixture in even mounds.
Bake the cream puffs for 15 minutes, then lower the temperature to 350F, and bake for 10-15 minutes longer, until crisp and puffy.
When ready to serve, split the cream puffs, fill with whipped cream, and cover in fudge sauce. Best if enjoyed immediately!