Profiteroles With Pate A Choux Dough
Preheat oven to 400 F. Add 3 sticks unsalted butter and 3 cups water to a saucepan. Cook over medium heat until the butter is melted.
1
Crack 12 eggs into a large measuring cup or bowl.
2
Scramble the eggs with a whisk.
3
When the butter is melted, remove from the heat and add 3 cups of flour and 1 teaspoon salt. Stir vigorously until it creates a mass on the spoon.
4
Place back on the stove over medium heat for 1-2 minutes.
5
Transfer the dough to a mixer with a paddle attachment. Beat for a minute or so to cool and develop the gluten.
6
Add beaten eggs (a tablespoon at a time) until well combined.
7
To see if the dough is ready see if it passes the shoestring test (place a small amount of dough between fingers, it should create a 1 inch string.
8
Prepare the piping bag by adding a plain tip to a plastic piping bag.
9
Place over a cup to easily add the batter. Fill the piping bag with the batter to fill 3/4 of the way full.
10
Pipe 2-2 1/2 inch rounds 1/2 inch thick on a parchment lined baking sheet. Leaving about an inch space in between.
11
Beat 1 egg in a small bowl. Lightly brush the tops of the rounds with the egg wash.
12
Bake at 400 for 20 minutes. Rotate the pan lower the heat to 350 and cook for another 10 minutes.
13
To make the chocolate ganache add 16 ounces heavy cream to a saucepan. Heat over medium heat for 5 minutes.
14
Chop 8 ounces dark chocolate into small pieces.
15
Add the chocolate pieces to the hot cream and stir until the chocolate is melted.
16
Add 1/2 teaspoon vanilla bean paste.
17
Let the profiteroles cool, cut in half and serve with ice cream in the middle and ganache on top. You can also top with festive sprinkles.
18
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