Profiteroles are a classic French dessert that sound intimidating to make, but I’ve found an incredibly simple recipe that’s easy to remember. Its a ratio of 1:1:1:1:1 that prepares a good choux pastry to be piped into delightful little balls that become the profiteroles. Usually chantilly cream is placed inside the profiterole, but I’ve made my own twist with vanilla ice cream.
Recipe adapted from steamykitchen.com
Easy Nutella Profiterole
- 1 stick butter, unsalted
- 1 cup flour
- 1 cup water
- 1 cup eggs (4 large)
- 1 pinch of salt
- 1 tub of vanilla ice cream, (I used vegan)
- 1 tub Nutella
- Preheat the oven to 425F. Line a heavy baking tray with parchment paper, or better yet, a Silpat silicone baking pad. (Silicone baking pad helps prevent burning the bottom of whatever you’re baking)
- On medium heat, heat the butter and water until the butter melts. Stir together.
- Add the flour, and stir continuously in the same direction with a wooden spoon (don’t use a whisk). At this point the batter will start to clump together and get sticky. Once flour is all mixed in, remove from heat and place batter in a stand-mixer with the beater attachment. Allow to sit and cool slightly for 5 minutes.
- Crack eggs into a bowl and whisk them briefly together.
- On medium-high speed, add the salt, and the egg mixture very slowly in a steady stream. Beat until well incorporated into the batter. It will become a sticky but smooth batter when all the ingredients are properly mixed.
- Spoon the dough into a large piping bag. Snip off the corner of the piping bag about 1/2″ long. Pipe small balls of the dough onto the baking tray, leaving 2 inches between each ball, and piping balls about 1″ high.
- Bake for 10mins at 425F, then turn down to 350F and bake for remaining 18-30mins.
- Remove from oven and allow to cool completely. Cut in half and put ice cream (I used vegan vanilla ice cream) or chantilly cream inside. Top with generous amounts of Nutella.