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Profiteroles with Chocolate Sauce (Tyler Florence) Recipe

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Profiteroles with Chocolate Sauce (Tyler Florence)
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Ingredients
10
Count
Nutrition
108
Calories
Total time
70
Minutes
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Ingredients:

  • 1 cup water
  • 1/2 cup (1 stick) unsalted butter
  • 1 tsp sugar
  • pinch salt
  • 1 cup sifted all-purpose flour
  • 3 large eggs
  • chocolate sauce , recipe follows
  • confectioners' sugar and fresh mint, for garnish , optional

Directions:

  1. Preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper.
  2. To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot. Remove from the heat and scrape the dough into a mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit. Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
  3. Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible. You can use a pastry bag fitted with a star tip or a large spoon, your choice. Place the pans in the oven and bake for 10 minutes. Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before filling.
  4. Using a serrated knife, slice the pastry puffs almost in half. Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream. Drizzle the chocolate sauce over the top; garnish with confectioners' sugar and fresh mint, if desired.
  5. Chocolate Sauce:
  6. 3/4 cup heavy cream
  7. 1 tablespoon butter
  8. 1/2 pound semisweet chocolate, cut in chunks
  9. 1/4 teaspoon pure vanilla extract
  10. Combine the cream and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil. Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth. May be served warm or chilled.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 108.05 Kcal (452 kJ)
Calories from fat 61.82 Kcal
% Daily Value*
Total Fat 6.87g 11%
Cholesterol 45.66mg 15%
Sodium 45.1mg 2%
Potassium 108.7mg 2%
Total Carbs 9.73g 3%
Sugars 8.38g 34%
Dietary Fiber 0.4g 2%
Protein 2.41g 5%
Vitamin C 0.4mg 1%
Iron 0.1mg 1%
Calcium 64.6mg 6%
Amount Per 100 g
Calories 185.54 Kcal (777 kJ)
Calories from fat 106.17 Kcal
% Daily Value*
Total Fat 11.8g 11%
Cholesterol 78.41mg 15%
Sodium 77.45mg 2%
Potassium 186.67mg 2%
Total Carbs 16.71g 3%
Sugars 14.39g 34%
Dietary Fiber 0.68g 2%
Protein 4.14g 5%
Vitamin C 0.7mg 1%
Iron 0.2mg 1%
Calcium 110.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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