Profiteroles

Name: Profiteroles
Yield: Serves 6 to 8 (makes 24 puffs)
Cuisine: French
Ingredients: 2 , large eggs plus 1 large white; 5 tablespoons, unsalted butter, cut into 10 pieces; 6 tablespoons, water; 2 tablespoons, whole milk; 1½ teaspoons, sugar; ¼ teaspoon, table salt; ½ cup (2½ ounces), all-purpose flour, sifted; ¾ cup, heavy cream; 3 tablespoons, light corn syrup; 3 tablespoons, unsalted butter, cut into 3 pieces; 6 ounces, bittersweet chocolate, chopped fine; Pinch , table salt; 2 quarts vanilla or coffee, ice cream

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By Dawn Yanagihara

Desserts or Baked Goods

French

Make Ahead

Frozen Desserts

Bad profiteroles are misshapen, underrisen, soggy affairs. Great profiteroles are crisp and delicate.

SERVES6 to 8 (makes 24 puffs)

WHY THIS RECIPE WORKS

Profiteroles are among the world’s great desserts. To make perfect profiteroles more than a pipe dream, we used both water and milk in the dough for a pastry that crisped up well and colored nicely. For lighter, puffier puffs, we incorporat...

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