0 (0)

Category: Desserts

Profiteroles with cinnamon-cayenne chocolate sauce

Profiteroles with cinnamon-cayenne chocolate sauce
Gina Ferazzi / Los Angeles Times

Watch rivulets of dark chocolate sauce pour down the curves of a scoop of ice cream or over the low cliffs of a raspberry tart and you get a hint of the transformative power of a good chocolate sauce. Thick ... Read more

Total time: 45 minutes | Serves 6

Cream puffs

  • 6 tablespoons (3/4 stick) butter
  • 1/8 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 cup flour
  • 4 eggs

Step 1Heat the oven to 400 degrees. Line one large or two medium baking sheets with parchment.

Step 2In a heavy-bottomed medium saucepan, bring 1 cup water, the butter, salt and sugar to a boil. When the liquid is boiling and the butter has melted, remove the pan from the heat and immediately add the flour all at once. Beat with a wooden spoon until thoroughly combined.

Step 3Return the mixture to medium-high heat and continue beating with the spoon for 2 to 3 minutes, until the mixture pulls away from the sides of the pan and forms a ball and a "cooked" film forms on the bottom of the pan. The batter will be stiff.

Step 4Remove from the heat, and add the eggs one at a time, beating vigorously with the spoon after each addition until thoroughly incorporated.

Step 5Drop spoonfuls of the choux paste in rows on the baking sheet, or use a pastry bag to form mounds about 2 inches across. Bake until puffed up and golden brown, about 20 minutes.

Step 6Remove the puffs from the oven, prick each with the end of a sharp knife to release the steam, then return to the oven and bake 5 minutes longer. Cool on a rack. Makes 12.


  • 12 cream puffs
  • 1 recipe cinnamon-cayenne chocolate sauce, reheated if not still warm (see related recipe)
  • 3 cups (1 1/2 pints) high-quality vanilla or espresso ice cream

Step 1Using a small serrated knife, cut the puffs in half horizontally. Place the bottoms in dessert plates or bowls, top with small scoops of ice cream and then place a puff top on each.

Step 2Pour chocolate sauce over each profiterole and drizzle some around the bottom of each. Serve immediately.

Each serving of 2 profiteroles:
764 calories; 13 grams protein; 50 grams carbohydrates; 3 grams fiber; 57 grams fat; 36 grams saturated fat; 283 mg. cholesterol; 159 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Funnel cake
Classic pumpkin pie
Giant chocolate-toffee cookies
Cornmeal buckle with plums