Chocolate Almond Profiteroles

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 1/3 cup ground almonds
• 1 cup water
• 1/2 cup butter, cut into cubes
• 1 tablespoon granulated sugar
• 1 pinch salt
• 1 cup all-purpose flour
• 4 eggs
• 1 cup 18% table cream or 1 cup 10% half-and-half cream
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 2 eggs
• 3 ounces bittersweet dark chocolate, chopped
• 1 teaspoon vanilla
• 3/4 cup almonds, toasted
• 2 ounces bittersweet dark chocolate, chopped
• 1/3 cup 18% table cream or 1/3 cup 10% half-and-half cream

Recipe

• 1 position racks in top and bottom thirds of oven and preheat ot 400°f line two large baking sheets weith parchment papaert or lightly buttered.
• 2 in a medium saucepan, toast almonds over medium heat, stirring constantly, for about 2 minutes or until golden and fragrant. transfer to a bowl; set aside.
• 3 in same saucepan, combine water, butter, sugar and salt; bring to a boil over hight heat.
• 4 remove from heat and add flour and toasted almonds. with a wooden spoon, stir vigorously until a ball of dough forms and comes away from the sides of the pan.
• 5 return to medium heat; cook, stirring constantly, for 1 minute. remove from heat and let cool, stirring occasionally, for 5-10 minutes or until steam subsides. add 1 of the eggs at a time, beating until the dough is smooth, paste-like and slightly shiny.
• 6 drop by tablespoonful onto prepared baking sheets at least 2-inches apart to make about 24 profiteroles. with moistened fingers, smooth surface.
• 7 bake in top and bottom third of oven, rotating pans halfway for about 20 minutes or until puffed and golden and they sound hollow when tapped on the bottom.
• 8 turn off oven. remove baking sheets from oven; with the tip of a paring knife, poke a slit in the side of each profiterole.
• 9 return to oven; let stand for 15 minutes. transfer to wire racks to cool completely. (profiteroles can be stored in a cookie tin at room temperature for up to 2 days).
• 10 filling: in a small saucepan, heat cream over medium heat until steaming. in a bowl, whisk sugar with cornstarch; whisk in eggs until blended. gradually whisk hot cream into egg mixture in thin, steady stream. return to saucepan.
• 11 cook over medium-low, whisking constantly for 3-8 mintues or until thick. stir in chocolate and vanilla until melted. transfer to a cool bowl; place plastic wrap directly on the surface and refrigerate until chilled, 1-2 hours or for up to 2 days.
• 12 chocolate drizzle: in a heatproof bowl set over a saucepan of simmering water, melt chocolate and cream, stirring until smooth; keep warm.
• 13 to serve: cut profiteroles in half crosswise, almost but not all the way through. spoon about 1 tablespoons filling into each profiterole, sprinkle with toasted almonds and cover with profiterole top.
• 14 place three on each serving plate, drizzle with warm chocolate mixture and sprinkle with more almonds.