Chocolate Profiteroles with Raspberry Sorbet
Profiteroles are miniature cream puffs made from a thick, sticky dough called pâte à choux [paht ah SHOO]. When baked, the dough steams and forms a hollow shell — perfect for holding a filling, like sorbet. Made with chocolate, these gems become a dramatic dessert to serve at a dinner party.
Preheat oven to 450°. Line a baking sheet with parchment paper.
Heat water and butter for the dough in a saucepan over high until it boils.
Whisk together flour, cocoa powder, sugar, and salt; add to boiling mixture, all at once, stirring vigorously, until dough pulls away from sides of pan and forms a skin on bottom of pan, reducing heat as needed, about 2 minutes.
Remove pan from heat; let stand 1 minute, then beat with a mixer until cool, about 2 minutes. Beat in eggs, one at a time, on high speed, until each is incorporated (mixture will resemble frosting). Transfer dough to a piping bag fitted with a 1½–2-inch plain tip.
Pipe dollops of dough onto prepared baking sheet, pressing curlicues down with a wet fingertip; bake 10 minutes. Reduce oven temperature to 350° and bake 15 minutes more. Turn off oven and leave profiteroles inside to dry, 15 minutes; remove from oven. When cool enough to handle, halve profiteroles horizontally to allow steam to escape.
Scoop sorbet using a #50 scoop (or heaping Tbsp.) onto profiterole bottoms; cover and freeze.
Microwave chocolate and cream 30 seconds; let stand 1 minute. Whisk chocolate and cream until smooth. Remove bottom halves from freezer.
Dip top halves of profiteroles in chocolate mixture and place on top of sorbet. Freeze profiteroles until ready to serve.
% Daily Value*
Total Fat 18g 27%
Saturated Fat 10g 50%
Cholesterol 131mg 43%
Sodium 119mg 4%
Carbs 38g 12%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.