These tiny chocolatey bites would be perfect for a dessert or cocktail party.
Ingredients
- 1/2 cup water
- Three tablespoons salted butter, cut into cubes
- 1/4 teaspoon kosher salt
- 1/2 cup (about 2 1/8 ounces) all-purpose flour
- One tablespoon of unsweetened cocoa powder, preferably dark
- Three large eggs
- Flaky Salt, Powdered Sugar, and Salted Caramel Sauce for Serving
Directions
- Preheat the oven to 400degF. Line a baking tray with parchment paper or a silicone baking mat.
- In a medium saucepan, heat the butter, water, and salt over medium-low until the butter melts, approximately 1 minute. Add the flour at once and stir vigorously with a wooden spatula until the batter is dry and starts to pull away from the sides. This should take about 2 minutes. Remove the pan.
- Transfer the batter carefully to a bowl fitted with a paddle attachment on a stand mixer. Beat at low speed for 2 minutes until the steam is released and it has cooled, pausing to scrape the sides as necessary. Add the eggs one at a time to the mixer on low speed. Beat until the mixture is fully incorporated. This should take 1 to 2 min. The batter may be lumpy initially, but continue to beat until smooth.
- Transfer the batter into a large ziplock bag or a pastry bag with a plain wide tip. Cut off one corner of the bag to create a hole 1/2 inch in diameter. Twist and squeeze the top of the bag to pipe dough into mounds of 1 1/2 inches (slightly larger than a ping-pong ball). Space each bank equally apart.
- The puffs should be baked for about 20 minutes until they are slightly firmer and browner. Prick each puff with a small knife on the side after removing the baking sheet. Return the puffs to the oven and bake them at 400degF (for 5 minutes). Remove the puffs from the oven. Allow to cool for 10 minutes on a baking tray.
- Serve the salted caramel sauce alongside the profiteroles on a plate.
