Chocolate Profiterole Trifle
This riff on the festive French dessert packs on more cream puff pleasure than ever with just enough pastry to provide the right amount of substance. Topped with delicate, soft…
Instructions
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1
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
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2
In a saucepan, bring the water, butter and salt to a boil. Remove from the heat. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a smooth ball that comes off the sides of the pan.
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3
Return the pan over low heat and cook while stirring for 1 minute. Remove from the heat and let cool for 1 minute.
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4
In a stand mixer fitted with the paddle attachment, in a food processor or with a wooden spoon, add the eggs, one at a time, stirring thoroughly after each addition, until smooth.
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5
With a pastry bag fitted with a ½-inch (1 cm) plain tip and filled with choux pastry dough, shape approximately 27 choux (balls) about the size of a loonie on the baking sheet.
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6
Bake for about 25 minutes or until golden brown. With a small knife, slit the choux on the side to allow steam to escape. Return them to the still-warm oven, turned off, for about 10 minutes to dry them slightly. Let cool on a wire rack.
This riff on the festive French dessert packs on more cream puff pleasure than ever with just enough pastry to provide the right amount of substance. Topped with delicate, soft choux balls and luscious licks of fudge sauce, it’s a handsome conversation piece and toast-worthy finale to any feast.
