Profiteroles
Filed under
Desserts
Servings: 8
Recipe courtesy Anne Burrell. Serves 8 to 12. Needs a pastry bag with a large straight tip.
Ingredients
- 1/2 cup Water
- 1/2 Butter, stick
- 1 pinch Salt
- 1/2 cup Flour, all-purpose
- 2 Egg
- 1 pinch Cinnamon, ground
- Vanilla ice cream, a really high-quality vanilla, or any you like
- Anne Burrell's Chocolate Sauce, warm
Directions
- Preheat the oven to 425 degrees F.
- Bring the water, butter and salt to a boil in a small saucepan. Lower the heat, add the flour all at once and stir vigorously until it forms a ball with a slightly sweaty sheen and pulls from the pan.
- Transfer to a bowl and cool 3 to 4 minutes, just enough not to cook the eggs. Beat in the eggs one at a time, fully incorporating each, then beat in the cinnamon.
- Pipe 1-inch balls onto a parchment-lined sheet tray at least 1 inch apart - they grow. Smooth the tops with a wet finger.
- Bake 20 to 25 minutes, rotating halfway, until light, airy and dry inside. Cool on a rack.
- To serve, halve horizontally, fill with ice cream and top with warm chocolate sauce.