Host Jim Manney is back at Mezzaluna with Chef Eric Watson learning how to make the delectable dessert profiteroles with homemade ice cream and chocolate sauce.
1 cup whole milk
4 oz. butter
1/2 tsp. granulated sugar
1/2 tsp. salt
4 oz all-purpose flour
In a small sauce pan, combine milk, butter, sugar and salt.
Bring mixture to a simmer. Add flour and disk until full incorporated.
Using a wooden spoon or rubber spatula, stir mixture over medium heat for approximately 8-12 minutes.
Place dough in an electric mixing bowl fitted with a paddle attachment.
Mix at lowest speed until dough cools to 130 degrees. With mixer running, add one egg at a time waiting until each egg is full incorporated before adding the next.
Place dough in a pastry pag fitted with pastry tip. Pipe dough onto a parchment covered baking tracy in 1 inch wide circles.
Place pan in a 425 degree oven and bake profiteroles for approximately 10 minutes or until golden brown on top.
Prop oven door open and let profiteroles continue to bake at approx. 375 degrees.
Cool and serve with ice cream or pastry cream.