Profiteroles with cinnamon-cayenne chocolate sauce

Time 45 minutes
Yields Serves 6
Profiteroles with cinnamon-cayenne chocolate sauce

Cream puffs


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.


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.


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


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.


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.



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.


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

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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