Author Notes
I love profiteroles any which way.. this time I added cinnamon, chocolate and a little Irish Cream to the mix. The chocolate sauce is David Lebovitz's "The Best Chocolate Sauce" with the addition of cinnamon and Irish Cream and the filling is whipping cream and mascarpone with chocolate, Irish Cream and cinnamon. The chocolate sauce makes much much more than you'll need but is great on ice cream or stirred into milk for hot chocolate and will keep in the fridge for more than a week. —inpatskitchen
Ingredients
- For the chocolate sauce
-
1 cup
water
-
1/2 cup
sugar
-
1/2 cup
light corn syrup
-
3/4 cup
unsweetened cocoa powder
-
2 ounces
finely chopped semi sweet chocolate
-
1/4 teaspoon
cinnamon
-
1/4 cup
Irish Cream
- For the Profiteroles and Filling
-
1/2 cup
water
-
3 tablespoons
butter
-
4 tablespoons
sugar, divided
-
5 tablespoons
Irish Cream, divided
-
1/2 cup
flour
-
2
room temperature eggs
-
4 ounces
mascarpone cheese
-
1 cup
whipping cream
-
2 tablespoons
unsweetened cocoa powder
-
3/4 teaspoon
cinnamon
Directions
- For the chocolate sauce
-
In a medium sauce pan combine the water, sugar, corn syrup and cocoa powder. Stir and bring the mixture up to boiling. Take off the heat and stir in the semi sweet chocolate until melted. Stir in the cinnamon and Irish Cream. Let stand for an hour or two to thicken.
- For the Profiteroles and Filling
-
Place the water, butter and sugar in a medium sauce pan and bring up to a boil. Stir in 2 tablespoons of the Irish Cream and then the flour and begin beating with a wooden spoon until the flour is incorporated and pulls away from the sides of the pan.
-
Remove the pan from the heat and let rest for a couple of minutes. With the wooden spoon beat in the first egg until fully incorporated and then the second egg. This may take a few minutes.
-
Drop 12 spoonfuls (coffee spoons) of the choux onto a parchment or Silpat lined baking sheet about 2 inches apart. bake in a preheated 400F oven for 20 to 25 minutes. Turn off the oven and leaving the door ajar, let the puffs cool down and dry out a bit for about 10 minutes.
-
For the filling stir together the whipping cream, 3/4 teaspoon cinnamon, 2 tablespoons cocoa and 3 tablespoons sugar.
-
With an electric mixer or an electric whip, whip the mascarpone and 3 tablespoons of the Irish Cream. Add the whipping cream mixture and whip until fluffy.
-
Cut each puff in half, fill with some of the whipped cream mixture and drizzle with a little of the chocolate sauce.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
See what other Food52ers are saying.