My favorite dessert in Paris are the Profiteroles at Le Relais de L’Entrecote. It partly has to do it was one of my first meals in Paris after I moved in 2013. A friend took me and well that chocolate sauce is just incredible! Tasting Paris has a beautiful shot on the cover and the minute I saw the recipe (page 243) I knew I wanted to make them. I had planned to make them for the blog anniversary which I did but I am just sharing them now.
If you are already intimidated, don’t be! They are easier than they look. I first made gougère on the blog last year, the recipe is similar but without the cheese, savory vs sweet. I opted not to make my own ice cream and instead used a hometown favorite Graeter’s Ice Cream.
2 1/2 tablespoons unsalted butter, diced
1/4 teaspoon fine sea salt
1/2 cup milk, dairy (not skim)
1/2 cup all-purpose flour, sifted
2 large eggs
In a medium saucepan (not nonstick), combine the butter, salt, and milk and bring to a simmer over medium-low heat. Remove from the heat, add the flour all at once, and stir quickly with a wooden spoon until well blended and smooth. (This is your panade.)
Return the pan to medium-low heat and keep stirring until the dough is satiny and leaves a slight film at the bottom of the pan, about 5 minutes. Remove from the heat and let cool for 3 minutes. Add the eggs, one at a time, stirring after each addition. Transfer to a piping bag or sturdy freezer bag and refrigerate for at least 1 hour or up to 1 day before piping and baking.
Make the choux pastry, transfer it to a piping bag fitted with a plain 1/2 inch tip, and refrigerate as directed. (This can be prepared up to 1 day before serving.)
Preheat oven to 400 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
Pipe the choux pastry into 18 mounts about 1 1/2 inches in diameter, leaving about 1 inch of space in between. Smooth out the tops with the tines of a fork lightly dipped in water.
Bake until the puffs are browned all over (check the lower sides around the base especially), 25 to 30 minutes, rotating the baking sheet front to back after 10 minutes. Transfer to a rack to cool completely.
To assemble, use a serrated knife to slice the puffs horizontally in half, like a bun. Fill each with a scoop of vanilla ice cream and arrange in dessert bowls, 3 puffs per person. Bring to the table to finish in front of your guests: Drizzle with the warm chocolate sauce, sprinkle with sliced almonds, and serve.
6 ounces high-quality bittersweet chocolate, finely chopped
3/4 cup milk (any kind)
1/3 cup heavy cream
In a medium saucepan, combine the chocolate, milk and heavy cream. Set over low heat and cook, stirring gently but constantly with a spatula until the chocolate is melted and the sauce smooth, not allowing the mixture to simmer, 4 to 5 minutes.
Use immediately or let cool and reheat gently before serving.
You can find this recipe in Tasting Paris 100 Recipes to Eat Like A Local by Clotilde Dusoulier
This post does include affiliate links which help contribute to my coffee and croissant research and also to Clotilde Dusoulier for her beautiful book.