- Do you like ice cream,
chocolate, pastry, all together in one little package? Today, we're making
profiteroles or profiterole. They're the most
delicious, super easy treat that'll impress your friends. But they're basically foolproof and you can use any ice
cream you'd like inside. Hey, you're watching Preppy Kitchen, where I, John Kanell, teach you how to make delicious homemade dishes to share with your family and friends. These profiteroles will be
ready before you know it, so let's get started. First off, get everything together. This choux is gonna come
together really, really quickly, and you don't wanna be
searching around your kitchen. So get your baking sheet,
line it with parchment paper. Have a spatula, have a wooden spoon, have your water, your flour, your eggs, your butter, your salt, your sugar all out, measured and ready. You don't wanna be like, oh,
where is that, where is that, as things are boiling or going; no, no, no, just get it all out. After you have everything ready, you're gonna pop it
into a medium sized pot. So that's one cup, or 240
milliliters of regular old water. 1 1/2 teaspoons of
sugar, just a little bit. 1/2 a teaspoon of salt, in you go. And then eight tablespoons, or
113 grams of unsalted butter. If you only have salted
butter hanging around, just skip the salt, use salted butter. Recipes call for unsalted butter because different manufacturers add various amounts of
salt to their butter, so the best way to standardize the flavor is to use unsalted butter and add the salt in separately,
if you ever wondered. Okay, eight tablespoons, ooh, in you go. We're gonna take this pot and put it over a medium high heat, and bring it to a rolling boil. Have your flour handy because we're gonna dump that in pretty
quickly, okay, let's go. So this is gonna go much faster if you use room temperature butter. I've learned this the hard way. Don't take it out of the fridge, that butter will start melting, it'll come to a boil quicker
if it is not ice-cold. You can move it around a little bit, but, basically, it's
gonna do its own thing until it comes to a rolling boil. We were filming that, but
while that's happening, we're gonna take our stand mixer out, have a paddle attachment ready, and be ready for the next step. Okay, so it's coming to a
boil, it's almost there. I want a real rolling boil, and there is still a tiny
bit of butter left here, so feel free to take a peek
through the foam, if you want. That American style
butter really foams up. Once it comes to a rolling boil, we're gonna dump the flour in, off heat. Okay, this is a rolling, rolling boil, so I'm taking it off heat
before it boils over. And I'm gonna dump the flour in right now, and stir, stir, stir, stir, stir. This is the part where you
have to really get at it. You're gonna stir for
like 30 to 60 seconds, until it comes together in a big ball. Well, it won't come together, but you're gonna see that
it's thoroughly mixed. And you can see how the flour is pulling away from the pot right now. Stir, stir, stir, stir, stir. That's what you wanna see. Okay, so turn that heat back on and just cook it for 30 seconds. You're cooking the flour a bit right now, and this is where the magic happens. That was 30 seconds, I'm taking
it off the heat right now. It's okay to let this
hang out for a second and cool down a bit. You don't have to pour it right in. I had a lot of comments in my eclair video about dumping the choux in, adding the eggs right away. They're like, aren't you
gonna scramble the eggs? I've never had that problem, but I suppose a best practice would be to transfer the
flour mixture into your mixer, and it could just hang out
for a minute, it's fine. All the stuff that
you're doing at the stove is really time-sensitive. At this point, we're not in
so much of a rush anymore, so it's okay. This can get put away. Okay, so here's the deal. You're gonna add your
eggs in one at a time, and I have three eggs here. You may need to add one additional egg or half of an egg extra if the following doesn't happen. After the third egg is in, you should have a smooth, silky batter that is clinging to either
your paddle attachment or your little mixing things, if you're using a hand mixer. But it's like falling off gently. Now turn it on low, just
let it mix up a bit. It'll kind of spread the heat out. That's fine, it's cool enough. Now add that first egg in. It changes consistency
instantly, it's amazing. Second egg. And one thing I do wanna point out is all the unmixed nonsense at the bottom, so, yes, you do wanna
scrape your bowl down. All these things require
really homogenous mixture, so you can't have part with no eggs, part that's too eggy, it
has to be all the same. Now we can continue along in our process. Last egg in, let's see if that's enough. That's not enough (chuckles). Have you noticed at the market, sometimes it'll say extra
large eggs or large eggs, but they're little, tiny baby quail eggs? What's the deal with that? You cannot trust the labeling on them, so, yes, you may need to
add some more eggs in. This is close. It's kind of silky, it's
kind of drooping off, but it's not close enough, so one egg in. I'm gonna give it just a quick mix. Now I'm gonna add in half of an egg. Let's see how it goes. I don't wanna go overboard, because there's a fine line between being perfect
and being like (groans). Adding in the whole egg,
so it's four eggs in all. There we go, look at that, that's amazing. I want you to see this. So here we have, it's
clinging to the paddle, slowly falling off, it's nice and silky, and that's what you want, that's perfect. It's so funny, because I rarely have to use that fourth
egg, but today I did. You always have to have
it ready (chuckles). I crack myself up. Okay, so we're gonna take this off and transfer it into a piping bag. You can use a large round tip. You could use an 869, which is a large open star tip. Don't snip the tip off the
piping bag if you don't have to, because you want them to be a nice round blob shape. We're gonna fix any imperfections, but better with a piping bag. Okay, take this out. My lined baking sheet is ready, and I have a big tip, what is that called, it's an 809 tip. You could use a 1A, any kind
of larger round tip will work. Here's the deal, transfer this in here. Choux is one of my
favorite things to make. It is so versatile, because you can use it to make eclairs, profiterole, cream puffs, whatever you want. You can even make cheese puffs with them. I have an amazing recipe, I should make a video for
it, of savory cheese puffs that are filled with this goat cheese herbed mixture that's amazing. The next time I have a party, maybe. That's all in there, at the ready. You're also gonna have your clean hands, a little bit of water, and then we're gonna make
a quick egg wash, too. You wanna pipe little balls of dough, maybe like a bit over an
inch, inch and 1/4 wide, an inch high-ish. And if they're not perfect,
don't worry about it, we're just gonna move along. Okay, first one. And you don't wanna crowd these out. Give them some space,
because they will puff up. You want the air to circulate
around them, as well. And they do not have to look perfect. Remember, these are gonna
be covered in chocolate. It's gonna be delicious. And no one's gonna notice the exact shape. These shells are great too, because you can also freeze them for later if you wanna do different
fillings with them or just have some at the ready to use. That's good for round one. Now our clean fingers. So clean fingers, dip them in the water, and you're just gonna tap
these little spikes down. Those would singe in the oven, and you do not wanna have any burnt choux. You can rewet your finger as needed. Once those are ready, we're gonna brush on
just a little bit of egg, it'll give it an extra golden color. But it's optional, you do not
have to do that, if you want. So just gently brush the top. These are gonna go into the oven at 425 for about 20 minutes, until
they're puffed and golden. Keep an eye on them. If you see them getting
golden a bit early, you can pull them out. Do not let them burn. My profiteroles-to-be have been baking for about 20 minutes at 425, and you can see they're nice and golden. This is the color that we want, however they're not ready yet because we need to poke
a couple holes in here with a sharp end of a stick. This will let the steam escape. And what would happen if
you didn't poke the holes in is, there's still a lot
of moisture in here, and after baking, even
though they look perfect now, that steam would soften the whole thing, and they wouldn't be nice and crispy, they'd be kind of doughy and just bleh, like there's no point to them. So we're gonna poke some holes on the top and then put them back in the oven at 300 degrees for four minutes or so, just enough to dry them out. And then you can crack the door open and have the oven off and just let them hang out
there for a few minutes. You don't want them to
cook more, just dry out, it's fairly important. Okay, holes have been
poked, back into the oven. My profiterole are out of the oven. And can I just show you how
amazing they turned out? I love the crackled appearance of them. Listen to this (profiterole tapping). Hard, crispy, crunchy, delicious. You don't want them to get too soft, although don't tell anyone else, but I actually love the soft ones. They're like so melt in your mouth. But that's for something
else, this is for ice cream. These are ready to have their
little filling inserted, but, first, we're gonna make a delicious and super easy chocolate ganache for this, (gasps) which I just
so happen to have here. So I'm using four ounces
of semisweet chocolate and 1/2 a cup, or 120 mL, of a cream. You can use milk if
you wanted though, too. If you don't have a chocolate bar handy, go ahead and use chocolate
chips, whatever, they work too. You could use white chocolate, semisweet, bittersweet, extra dark,
it's totally up to you. Give it a rough chop. I think the easiest way to make a ganache is to scald the cream in the microwave. You could do it on a sauce pot, but, meh, I have so many dishes already. Just pop it into the bowl, put it in the microwave for
40 seconds and give it a test. Peoples' microwaves are different. You want it to be almost boiling, like really warm but not boiling. I'm gonna grab that cream
out of the microwave. It needed 20 more seconds,
it had been a while. All right, let's move this aside. Okay, let's transfer that
chocolate into our cream, without making a mess. I'm just gonna stir it in. And usually, I let the chocolate sit there for a minute or two. It'll warm up with the cream. If you'd like, you could add a teaspoon of instant espresso or coffee. You could add a tablespoon of coffee, sub that in for the cream. Or you could leave it plain. I think the kids might be enjoying these, so I don't wanna put any coffee in there. You wouldn't really taste it, but I don't want any
caffeine in their system, not now, it's too much. Someone in the comments
told me that, in France, if you used a whisk to make ganache, they would cut your hand. And he's like, "I'm not kidding,
they would cut your hand." Using a spoon today (chuckles). Just one more thing about the ganache. So at first, when you make it, it'll be really soupy, and you're like, oh, I need
to add more chocolate to it. But as it cools down,
it will really congeal, so just give it some time. You could chill it or you could use less liquid in the first
place, it's really up to you. This is coming together nicely. It's very silky. I'm gonna set it aside. If I notice any lumps in a minute or two, I'll just microwave it for 30 seconds, give another stir, it'll be perfect. You can fill your profiterole
with anything you'd like. I'll be using ice cream. And I'm actually gonna
serve these tomorrow. They're just gonna live in the oven, where it's nice and dry, overnight. But gonna make one for you. So to do that, just cut it in half. On the inside, it's still nice and soft. It will melt in your mouth, but the outside is crisp and delicious. So grab a scoop of ice cream, then plop it right in there. Cap it off, and it's
time to add the ganache. Spoon some of the ganache on top, just let it drizzle over. And if you want, you can pop this right back into the freezer to firm up, or you can enjoy it like this. It'll be messy but delicious, especially if you have sensitive teeth. So full disclosure, I might need to check my freezer temperature, it is a little bit melty over here. I'm gonna eat this right now, but, before I do, if
you liked this recipe, check out my chocolate eclairs. So delicious, like a mega version of this filled with pastry cream. You're gonna love it. Oh my gosh, the crispy choux pastry, the melty chocolate,
the amazing ice cream, it all comes together
in a wonderful package. It is delicious. If you liked this video, hit
that Like button and subscribe, and I'll see you in the next video.
