Neapolitan Profiteroles with Mascarpone Chantilly and Chocolate Glacage

Ingredients

Yield:

20 Profiteroles

• Pâte à Choux (Pastry Dough)

  • 1/3 cup butter
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • 1/2 cup all purpose flour
  • 3 eggs
  • 1 tsp heavy cream

• Mascarpone Chantilly

  • 1/2 cup mascarpone
  • 1/2 cup heavy cream
  • 1 tbsp powdered sugar
  • 1/2 vanilla bean

• Chocolate Glacage

  • 1/3 cup water
  • 1 cup sugar
  • 3/4 cup heavy cream
  • 1 tbsp dark chocolate
  • 1/3 cup cocoa powder

• Ice Cream

  • 20 scoops of ice cream or sorbet of choice

Preparation

Difficulty:

Medium

Time:

2 Hours

 

1. Pâte à Choux

   1. Preheat oven to 375 degrees Fahrenheit.
   2. Bring butter, milk, water, sugar and salt to a full boil.
   3. Add all purpose flour and continue cooking while stirring constantly until there are no lumps – approximately about 2 minutes.
   4. Transfer to a mixing bowl with a paddle and add eggs, one at a time, while mixing on medium speed.
   5. Add heavy cream at the very end of the mixing.
   6. Using a #3 round tip, pipe onto a baking sheet sprayed with canola oil.
   7. Bake at 375 degrees for 15 minutes.
   8. Reduce temperature to 350 degrees and bake until golden brown.

2. Mascarpone Chantilly

   1. Scrape the vanilla bean and mix everything together using a paddle until soft peaks are formed.

3. Chocolate Glacage

   1. Bring water, sugar and heavy cream to a boil.
   2. Add the cocoa powder and whisk thoroughly to combine.
   3. Add dark chocolate and stir well.
   4. Strain and refrigerate overnight or use right away for the dessert.

4. Assembly

   1. Cut pâte à choux puffs in half.
   2. Fill the bottom halves with one scoop of ice cream or sorbet of choice.
   3. Pipe the whipped Mascarpone Chantilly on top of each of the ice cream puffs and put the other half of the pâte à choux on top.
   4. Arrange on a plate and add Chocolate Glacage as desired.