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Double-Chocolate Profiteroles

Double-Chocolate Profiteroles
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Serves 8| Hands-On Time: | Total Time:


  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 cup all-purpose flour, spooned and leveled
  • large eggs
  • 2 pints chocolate ice cream (preferably dark)
  • Dark Chocolate Sauce


  1. Heat oven to 400° F. In a medium saucepan, combine the butter, sugar, salt, and 1 cup water. Bring to a boil, stirring to melt the butter; remove from heat. Add the flour and stir to combine.
  2. Return to medium heat and cook, stirring constantly, until the mixture pulls away from the sides of the pan and a film forms on the bottom of the pan, about 1 minute. Let cool 5 minutes.
  3. One at a time, add 4 of the eggs, mixing well after each addition. The batter should be shiny and smooth and hold its shape on a spoon.
  4. Using one soup spoon to scoop the dough and another to scrape it off, drop tablespoon-size mounds of the dough onto parchment-lined baking sheets, spacing them 2 inches apart (you should get about 24). In a small bowl, beat the remaining egg; brush the egg over the dough.
  5. Bake, rotating the sheets halfway through, until puffed and golden, 25 to 30 minutes. Let cool completely on the baking sheets.
  6. Before serving, cut the puffs in half horizontally, fill with the ice cream, and drizzle with the Dark Chocolate Sauce.
By December, 2010

Nutritional Information

  • Per ServingServing Size: 3 profiteroles with dark chocolate sauce
  • Calories 487
  • Fat 29g
  • Sat Fat 16g
  • Cholesterol 182mg
  • Sodium 141mg
  • Protein 10g
  • Carbohydrate 54g
  • Sugar 38g
  • Fiber 2g
  • Iron 3mg
  • Calcium 102mg
What does this mean? See Nutrition 101 .

Quick Tip

The pastry can be made up to 1 day in advance. Keep at room temperature in an airtight container. If necessary, recrisp in a 400° F oven for 5 minutes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.