Chocolate Almond Profiteroles
- Ready In:
- 20mins
- Ingredients:
- 16
- Yields:
-
24 profiteroles
ingredients
- 1⁄3 cup ground almonds
- 1 cup water
- 1⁄2 cup butter, cut into cubes
- 1 tablespoon granulated sugar
- 1 pinch salt
- 1 cup all-purpose flour
- 4 eggs
-
FILLING
- 1 cup 18% table cream or 1 cup 10% half-and-half cream
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 2 eggs
- 3 ounces bittersweet dark chocolate, chopped
- 1 teaspoon vanilla
- 3⁄4 cup almonds, toasted
-
CHOCOLATE DRIZZLE
- 2 ounces bittersweet dark chocolate, chopped
- 1⁄3 cup 18% table cream or 1/3 cup 10% half-and-half cream
directions
- Position racks in top and bottom thirds of oven and preheat ot 400°F Line two large baking sheets weith parchment papaert or lightly buttered.
- In a medium saucepan, toast almonds over medium heat, stirring constantly, for about 2 minutes or until golden and fragrant. Transfer to a bowl; set aside.
- In same saucepan, combine water, butter, sugar and salt; bring to a boil over hight heat.
- Remove from heat and add flour and toasted almonds. With a wooden spoon, stir vigorously until a ball of dough forms and comes away from the sides of the pan.
- Return to medium heat; cook, stirring constantly, for 1 minute. Remove from heat and let cool, stirring occasionally, for 5-10 minutes or until steam subsides. Add 1 of the eggs at a time, beating until the dough is smooth, paste-like and slightly shiny.
- Drop by tablespoonful onto prepared baking sheets at least 2-inches apart to make about 24 profiteroles. With moistened fingers, smooth surface.
- Bake in top and bottom third of oven, rotating pans halfway for about 20 minutes or until puffed and golden and they sound hollow when tapped on the bottom.
- Turn off oven. Remove baking sheets from oven; with the tip of a paring knife, poke a slit in the side of each profiterole.
- Return to oven; let stand for 15 minutes. Transfer to wire racks to cool completely. (Profiteroles can be stored in a cookie tin at room temperature for up to 2 days).
- FILLING: In a small saucepan, heat cream over medium heat until steaming. In a bowl, whisk sugar with cornstarch; whisk in eggs until blended. gradually whisk hot cream into egg mixture in thin, steady stream. Return to saucepan.
- Cook over medium-low, whisking constantly for 3-8 mintues or until thick. Stir in chocolate and vanilla until melted. Transfer to a cool bowl; place plastic wrap directly on the surface and refrigerate until chilled, 1-2 hours or for up to 2 days.
- CHOCOLATE DRIZZLE: In a heatproof bowl set over a saucepan of simmering water, melt chocolate and cream, stirring until smooth; keep warm.
- TO SERVE: Cut profiteroles in half crosswise, almost but not all the way through. Spoon about 1 tablespoons filling into each profiterole, sprinkle with toasted almonds and cover with profiterole top.
- Place three on each serving plate, drizzle with warm chocolate mixture and sprinkle with more almonds.
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RECIPE SUBMITTED BY
I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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<br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.