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Recipe Summary
Yield: Makes about 20
Ingredients
Ingredient Checklist
4 tablespoons unsalted butter
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup all-purpose flour
2 large eggs, plus 1 large egg white, if needed
Chocolate-Macadamia Semifreddo
Chocolate Sauce for Profiteroles with Chocolate-Macadamia Semifreddo
Cook's Notes
Profiteroles, like eclairs, are made from pate a choux, a delicate, airy pastry that is surprisingly easy to make.
Gallery
Recipe Summary
Yield: Makes about 20
Gallery
Recipe Summary
Yield: Makes about 20
Recipe Summary
Yield: Makes about 20
Yield: Makes about 20
Makes about 20
Ingredients
Ingredients
- 4 tablespoons unsalted butter
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 2 large eggs, plus 1 large egg white, if needed
- Chocolate-Macadamia Semifreddo
- Chocolate Sauce for Profiteroles with Chocolate-Macadamia Semifreddo
Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Bring butter, sugar, salt, and 1/2 cup water to a boil in a small saucepan over medium-high heat. Remove from heat; stir in flour. Return to medium-high heat; stir with a wooden spoon until batter pulls away from sides of pan, about 4 minutes.
Transfer batter to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 2 minutes. With mixer on medium speed, add eggs 1 at a time, mixing well after each addition. Test batter for doneness by dabbing it with your finger; as you pull away, a sticky thread should form. If not, add the egg white 1 teaspoon at a time.
Fit a pastry bag with a 1/2-inch round tip, and fill with batter. Pipe 1 1/2-inch diameter rounds 2 inches apart on lined sheet. Gently smooth peaked tops with a moistened fingertip.
Bake until golden brown, 28 to 30 minutes. Let cool completely on a wire rack. If not using immediately, store at room temperature in an airtight container up to 3 days, or freeze up to 1 month.
To assemble profiteroles, halve them horizontally, and fill with a 1 1/2-ounce scoop (3 tablespoons) of semifreddo. Top profiteroles with chocolate sauce.
Cook's Notes
Profiteroles, like eclairs, are made from pate a choux, a delicate, airy pastry that is surprisingly easy to make.
Cook’s Notes
Profiteroles, like eclairs, are made from pate a choux, a delicate, airy pastry that is surprisingly easy to make.
Reviews
Add Rating & Review
3 Ratings
5 star values:
1
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
0
Reviews
Add Rating & Review
3 Ratings
5 star values:
1
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
0
Add Rating & Review
3 Ratings
5 star values:
1
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
0
3 Ratings
5 star values:
1
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
0
3 Ratings
5 star values:
1
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 2
- 2 star values:
- 0
- 1 star values:
- 0
All Reviews for Semifreddo Profiteroles
- of Reviews
Reviews:
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Most Helpful
Most Positive
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All Reviews for Semifreddo Profiteroles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
