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| September 5, 2013

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If you don’t have a piping bag, you can use a tablespoon or ice cream scoop to form the profiteroles.



Serves 6

  ½ cup (1 stick) unsalted butter  
    Kosher salt  
  1 cup all-purpose flour  
  5 large eggs  
  ½ cup heavy cream  
  ½ teaspoon instant coffee granules  
  6 ounces semi-sweet chocolate, chopped  
  ¼ teaspoon pure vanilla extract  
  1 quart vanilla (or other flavor) ice cream  
    Confectioner’s sugar, for garnish  




  1. Preheat the oven to 400°F.  Line 2 baking sheets with parchment paper and set aside.  In a saucepan combine the butter with 1 cup of water and ½ teaspoon of salt.  Bring the mixture to a boil.  Using a wooden spoon, stir in the flour until completely combined.  Continue to cook over medium-high heat, stirring constantly, until the mixture forms a ball and a white film coats the inside of the saucepan, about 3 minutes.
  2. Transfer the dough to the bowl of an electric mixer, fitted with the paddle attachment.  Mix on low speed until the dough has cooled slightly, about 2 minutes.  Then, increase the speed to medium and add in the eggs, one at a time, mixing thoroughly after each addition.
  3. Using a pastry bag, pipe the dough out into 2-inch round puffs on the prepared baking sheets, being sure to space the puffs at least 2 inches apart.  Bake in the preheated oven until the puffs are golden brown and set, 40 to 45 minutes.  Then, remove and cool.
  4. Meanwhile, in a saucepan, combine the heavy cream with the coffee granules and warm until hot and steamy.  Remove from the heat and add in the chocolate and vanilla extract.  Stir until the chocolate has melted completely and formed a smooth sauce.  Cool slightly.
  5. When ready to serve, split each cooled profiterole in half.  Fill with a scoop of vanilla ice cream.  Then, arrange the profiteroles on serving plates, drizzle with chocolate sauce, and garnish with a dusting of confectioner’s sugar.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

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 Copyright © 2013 by Nathan Scott.  All rights reserved.


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Category: Open Kitchen

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