½ cup water
¼ cup (1/2 stick) butter
2 tsp granulated sugar
¼ tsp salt
½ cup plus 2 tbsp bread flour (I used type “00” flour)
1 large egg
1 large egg, separated (1 yolk, 1 egg white)
Preheat oven to 400˚F. Line a cookie sheet with parchment paper.
In a large saucepan, bring the water and butter to a boil.
Reduce heat to low. Dump in the flour, sugar, and salt all at once. Stir briskly with a wooden spoon until the mixture comes together to form a loose, smooth ball. (This happens quickly.) Remove from heat.
Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture cools to room temperature, approximately three minutes. With the mixer still running, add the whole egg and the egg white. Continue to mix until the batter pulls together into a smooth, sticky paste.
On the parchment-lined cookie sheet, use either a pastry bag fitted with a large round tip, or two teaspoons to form balls of the dough approximately 2” to 3” inches in diameter.
With slightly wet fingers, smooth the balls so they are even. This will help them bake evenly.
Add approximately a tablespoon of water to the egg yolk and whisk lightly with a fork. Brush lightly onto the top of each ball.
Bake at 400˚F for 5 minutes, then reduce the heat to 350˚F and continue to bake for 22 minutes, until the Profiteroles are puffed, and slightly browned.
Intense Chocolate Glaze (Ganache)
5 oz. Milk Chocolate, finely chopped
3 oz. Unsweetened Chocolate, finely chopped
¾ cup heavy cream
1 tbsp corn syrup
1 ½ tsp Instant Espresso Powder
1 tbsp hot water
Dissolve the Espresso Powder in the hot water; set aside.
In a large saucepan, bring the cream and corn syrup just the boiling point. Immediately remove from heat.
Add all of the chocolate and the dissolved Espresso Powder. Allow this to sit for 2 to 3 minutes, then whisk until the mixture is smooth and shiny. The glaze is ready to use at this point, or can be stored in the refrigerator for approximately one week.
To reheat, place the cooled glaze in a large glass bowl placed over a saucepan of simmering water for approximately 15 minutes. Alternatively, the glaze can be reheated in a microwave oven. Microwave on low, 30 seconds at a time until just slightly warm, stirring between sessions.
To assemble Profiteroles, using a serrated knife slice each puff in half horizontally. Fill bottom of puff with approximately 1 tablespoon of your favorite ice cream (I used the kind made by Mr Haagen and Mr. Dazs), and replace top of puff. Plate four or five of the filled puffs, and pour chocolate glaze over.
Profiteroles can be assembled (minus the chocolate glaze) and frozen a day or two in advance. Wrap them tightly and allow to thaw approximately 20 minutes prior to glazing and serving.