I'm just gonna go ahead and already apologize for how ugly these pictures turned out... they looked perfectly fine on my camera, I promise! But... I downloaded them to my computer and I couldn't believe it. Just one uglier than the next! Oh, lordy. But, this recipe is so good and easy and delicious and a showstopper that I would've felt like a terrible blogger for not sharing. So. 🙂 I made these deceptively easy ice cream-filled cream puffs for my baby brother's birthday (he turned 9, he's so old D: ) and everyone loved them! Nobody needs to know that you can make these puffs in mere minutes before sticking them in the oven, and nobody needs to know how simple this fudgy chocolate sauce is. It'll just be our little secret! If you've been wanting to make profiteroles from scratch but you've been putting it off because you're intimidated, this is your chance! I really don't think it gets any easier than this. 🙂 You can conquer the cream puffs!
cream puffs with homemade chocolate sauce
Ingredients
- *for the puffs*
- ¼ cup ½ stick unsalted butter
- ½ cup water
- ½ teaspoon sugar
- ⅛ teaspoon salt
- ½ cup all-purpose unbleached flour
- 2 eggs
- Ice cream I used vanilla, but use whatever sounds good!
- *for the chocolate sauce*
- ¾ cup sugar
- ¼ cup unsweetened cocoa
- ½ cup heavy cream
- 3 tablespoon butter
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 400F, and line two baking sheets with parchment or silicone liners.
- In a small nonstick saucepan, over high heat, bring the water, butter, sugar, and salt to a boil.
- Once it's boiling, immediately remove from heat and stir in flour (all at once!) with a wooden spoon. Keep stirring until mixture pulls away from the sides and forms a ball around the spoon, about 30 seconds. Let rest and cool for about 2 minutes.
- Add eggs one at a time, mixing vigorously until incorporated, until batter comes together.
- Using a greased tablespoon or small greased cookie scoop, drop rounded spoonfuls about 1-2 inches apart on prepared baking sheets. I usually aim for 12 per pan.
- Bake for 10 minutes, then lower the oven to 350F, and bake for 10-12 more minutes, switching the baking sheets halfway through cooking. Let cool on wire racks to ensure crispy puffs.
- While they cool, prepare the chocolate sauce.
- Stir together the sugar and cocoa in a small saucepan. Stir in the heavy cream and the butter, and bring to a boil, stirring constantly, over medium heat. After 30 seconds, remove from heat, and add in vanilla and salt. Set aside until ready to use.
- Once the puffs have completely cooled, cut in half and fill with a small scoop of ice cream. Either stack on a large serving platter, or divide evenly between individual plates, and drizzle generously with hot fudge sauce.
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