- Hey guys! The holidays are upon us,
and if you are looking
for an elegant dessert
to serve at your holiday
dinner, I've got just the thing:
Homemade profiteroles!
I love this dessert because
it's easy, it's elegant,
and it couldn't be more delicious.
The first year I was married, I made
this dessert for my husband.
I wanted to make something
French and impressive,
and hope that he would like it.
Well, he didn't just like it, he loved it!
So much so, that now every year
we make it for Christmas Eve, and it's the
perfect finish to a holiday meal
that makes us think of France
when we can't actually be there.
You're gonna start by putting
water and butter in a saucepan.
You want that to come
up to a boil, so while
that's heating up, you can
mix your dry ingredients.
You're gonna put flour, sugar, and salt
in a bowl, and give it a light whisk.
Then, when your water and
butter starts to boil,
you're gonna turn off the heat and
throw in the flour mixture.
Mix that up with a wooden spoon,
just until the mixture starts
to pull away from the sides,
and you end up with a
big round ball of dough.
Then you're gonna add
your eggs one at a time,
incorporating and mixing
really well between each one.
You'll see, you'll end up
with this really sticky dough,
and that's exactly what you
want, so don't be concerned.
Then you're gonna transfer the dough
into a pastry bag,
fitted with a round tip.
And then on a parchment
lined baking sheet,
you're gonna pipe out
about two inch mounds.
You should get about 12 shells.
You're gonna bake those in a hot oven,
400 degrees, but just for 10 minutes.
Then you're gonna lower the
temperature to 350 degrees,
just until your shells are golden brown.
Now, here is the secret
tip with profiteroles.
You wanna turn off your
oven and open the door,
and let them stay in there for 10 minutes.
What that will do is dry out the shells
and allow them to become
hollow, so that you can
slice them and put your ice cream in it.
In years past, I have not done that step,
and what happens is you end up with
kind of soggy profiteroles
that don't hold their shape.
So definitely take the
time to do that step.
Then you wanna make your chocolate sauce,
and it comes together really quickly.
You're just gonna take
some chocolate chips,
and some heavy cream, and
melt them in a saucepan.
Just keep whisking up until
all the chocolate has melted.
Then you're gonna add some honey,
and some vanilla, and that's it.
To serve, you wanna take
your profiterole shell
and slice them just
three-quarters of the way.
You wanna make sure they
still remain intact.
Then you're gonna fill each one with
a scoop of vanilla ice
cream, drizzle with the
homemade chocolate sauce, and then top
with some toasted
almonds, and you will see
you will have the most elegant dessert,
that's quick, it's easy, it's
delicious, and your guests
will be completely impressed when you
come to the table with
homemade profiteroles.
There you have it, one of my
favorite holiday desserts.
I hope you guys will give this one a try,
and let me know how it turns out!
(French accordion music)
