Chocolate – drenched Profiteroles
Makes about 18 bite sized puffs
¼ cup whole milk and 1/2 cup of water
6 Tbsp unsalted butter, cut into pieces
1 tsp sugar
¾ cup all-purpose flour
3 large eggs
⅓ cup heavy cream
4oz bittersweet chocolate
1Tbsp light corn syrup
¼ tsp vanilla
vanilla ice cream or sweetened whipped cream for filling
1 Preheat oven to 400°F. Prepare a pastry bag with a ½-inch tip or cut a ½-inch opening in the corner of a resealable plastic bag.
2 Line 2 baking sheets with parchment. Bring ½ cup water, milk, butter, sugar, and a pinch of salt to a boil in a medium saucepan, stirring to dissolve sugar and melt butter. Add flour and stir vigorously with a wooden spoon until doughy. Continue stirring over low heat until dough is shiny and pulls away from the sides of the pan, 2 to 3 minutes. Remove from heat and cool 15 minutes.
3 Vigorously beat in eggs with the wooden spoon, one at a time, beating thoroughly between each addition. It’ll be squidgy at first, but then egg will absorb into dough.
4 Transfer dough to pastry bag. Pipe walnut-size mounds onto baking sheets about 2 inches apart. Flatten any peaks with a moistened fingertip. Bake until puffed and golden brown, 20 to 25 minutes. Cool completely.
5 Meanwhile, to make warm chocolate. bring cream to a boil. Remove from heat and stir in chocolate until smooth. Then stir in corn syrup and vanilla. Keep warm. Slice profiteroles open and fill with ice cream or whipped cream. Slather with warm chocolate and serve.