Simple Pate a Choux (Profiteroles) With Organic Chocolate Sauce Recipe:

The small but sensational pâté à choux- a.k.a profiterole- is a crisp on the outside, hollow on the inside pastry that’s filled with sweet whipped cream, vanilla ice cream or pastry cream and topped with chocolate sauce. The name comes from the French word profit, or “small gift.”

Not only are they sweet and delicious, they’re versatile. The pastry dough can be used to make éclairs, beignets, croquembouches, Saint Honoré cake, churros and more. Another plus? All you need is butter, water, flour and eggs.

1 stick butter

1 ¼ cups all-purpose flour

1 ¼ cups water

4 large eggs

1. Prepare the stove-top for medium heat. Cut butter into pieces and put in a heavy pan with 1 ¼ cups of water; wait until the butter has completed melted to remove the pan from heat.

2. Sift flour in slowly, beating the mixture with a wooden spoon until smooth; set pan back on the heat.

3. Mix for a few minutes until it’s solid enough to create a ball-like mass that sticks slightly to the bottom of the pan, but does not stick to the sides of the pan.

4. Remove mixture from heat; cool a few minutes.

5. Once dough is lukewarm, add in eggs one at a time, making sure to beat thoroughly between each egg; once complete, the dough should be shiny and soft, but still firm enough to hold its shape.

1. Preheat oven to 400° F; butter or use parchment paper to line two baking sheets.

2. Scoop up dough using two spoons, drop balls (about the size of a golf ball) onto the trays; allow enough space between dollops for expansion.

3. Bake choux for 15 minutes; reduce oven temperature to 350° F. Bake an additional 30-40 minutes or until puffed, golden and firm. To check if they are ready, split open and see if it’s dry inside.

4. Take choux out of the oven, cut a slit into the side to let out the steam; let the choux cool on a wire rack.

5. Once cool, split open and fill with desired filling; drizzle with dark chocolate ganache (see below).

1 cup whipping cream

2 Tbsp. butter

11-oz. organic bittersweet chocolate pieces (70% or higher is best)

1. Over medium heat, warm whipping cream in a small saucepan.

2. Place chocolate pieces in small bowl; remove cream from heat and pour it over the chocolate.

3. Stir in butter until mixture is melted and smooth.

1. Split choux horizontally and fill with sweet whipped cream, vanilla ice cream, or pastry cream.

2. Drizzle warm chocolate sauce on top of the choux.

Then read my other hub and learn how to make an easy, heavenly creme brulee!