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I wanted to share a couple photos and one of the recipes from my cooking class at Prep Kitchen Essentials, in Seal Beach, CA. The class was so much fun, and I couldn’t help but want to share with you the cream puff recipe! This recipe is quite easy and so much fun for everyone. You can make these into profiteroles by substituting the whipped cream filling for a scoop of your favorite ice cream…doesn’t that sound yummy!?

Servings: about 16 profiteroles/cream puffs

Pate a Choux:

adapted from The King Arthur Flour Baking Companion

• 8 oz. (1 c.) water
• 5 ¼ oz (1 ¼ c.) all-purpose flour
• 8 T. unsalted butter
• 3-4 large eggs
• ¾ t. salt

Preheat oven 425 degrees

Put the water, salt, and butter in a saucepan and bring to a rolling boil. Remove from heat and add the flour all at once. Return the pan to the burner and start stirring vigorously. Cook over medium heat, while stirring constantly, until the mixture forms a ball. (About 1 minute or so) Remove from heat and let cool for 5-10 minutes, or until 140 degrees. Place the dough in a mixer bowl and beat in the eggs one at a time. Before adding the last egg check the consistency of the dough. Pinch the dough between your fingers and slowly pull apart. If the dough breaks easily, add the last egg. Continue beating for at least 2 minutes after the last egg has been beaten.

Place the dough in a piping bag with a #809 tip. Pipe the dough into small balls onto a baking sheet lined with parchment paper or a silpat. If a peak forms, then gently dab it with a wet finger.

Bake for 15 minutes and then reduce the oven temp. to 375 degrees and continue baking for 15 more minutes. The balls should feel like and hollow. Turn off the oven, open the door a crack, and leave the balls to cool for 30 more minutes.

Chocolate Fudge Sauce:

adapted from Sweet Melissa’s Baking Book

• 7.5 oz best-quality bittersweet chocolate coarsely chopped
• ¼ c. sugar
• ½ c. plus 1 t. light corn syrup
• ½ c. plus 1 t. water
• ¾ c. unsweetened Dutch-process cocoa powder
• ¾ t. instant coffee or instant espresso powder
• 1 T. liquor (cognac, brandy, Kahlua, etc.)

Melt the chocolate in a microwave safe bowl at 30 second intervals until the chocolate is completely melted. (You can also melt the chocolate in a double boiler set or simmering water.) Keep warm.

In a large saucepan over medium heat add the sugar, corn syrup, water, cocoa powder, and instant coffee. Bring to a boil, while whisking constantly. Once the mixture comes to a rapid boil, continue cooking for 1-2 more minutes.

Remove from heat and whisk in the melted chocolate and liquor.

Whipped Cream:

• 1 Pint heavy whipping cream
• 1 t. vanilla extract
• Powdered sugar to taste

Whip cold heavy whipping cream with a whisk attachment until slightly thickened. Add powdered sugar to taste and vanilla extract. Continue whipping until soft peaks form.

Once cool, cut balls in half with a serrated bread knife and place small scoops of ice cream or whipped cream inside. Drizzle the chocolate sauce on top and enjoy!

Here are some more photos from the class!