6 tablespoons ( 3/4 stick) butter
1/8 teaspoon kosher salt
1 teaspoon sugar
1 cup flour
1. Heat the oven
to 400 degrees. Line one large or two medium baking sheets with parchment.
. In 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.
3. Return 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.
4. Remove from the hea
and add the eggs one at a time, beating vigorously with the spoon after each addition until thoroughly incorporated.
5. Drop 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.
6. Remove 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
3 cups (1 1/2 pints) high-quality vanilla or espresso ice cream
1. Using 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.
2. Pour chocolate sauce
over each profiterole and drizzle some around the bottom of each. Serve immediately.
Each serving of 2 profiteroles: