Dairy Free Chocolate Profiteroles
Luscious scoops of ice cream, tucked into crisp golden pastry shells, and dripping with warm chocolate sauce. This is a super-impressive dairy-free dessert. Makes 14 pastry shells and about ¾ cup chocolate sauce.
Servings: 14 servings
Pâte à choux:
- 3/4 cup water
- 6 tablespoons melted coconut oil (I use extra virgin)
- 1 teaspoon organic cane sugar
- 1/4 teaspoon fine sea salt
- 3/4 cup all-purpose flour
- 3 large eggs , room temperature (see note)
- 6 ounces bittersweet chocolate , cut in 1/2-inch pieces (I used Trader Joe’s 72% dark)
- ¼ cup coconut oil
- 1 tablespoon maple syrup
- 2 pints dairy-free frozen dessert
- Orange zest , or chopped toasted nuts
Pâte à choux:
Preheat oven to 425°. Line baking sheets with parchment paper. Measure flour and set aside.
Bring 3/4 cup water, coconut oil, sugar, and salt to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour-- all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of a heavy-duty stand mixer fitted with a paddle, and let cool 5 minutes.
Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Scrape dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe dough onto prepared pans into 2-inch rounds (1 1/2 inches high). (see note) Smooth out peaks and round tops with a moistened finger.
If you wish, brush tops of dough with egg wash made by whisking the remaining 1 egg and 1 teaspoon water. (Save the extra egg wash for French toast.)
Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 30 minutes or until puffy and golden brown. (see note) Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
Place the chocolate, coconut, and maple syrup in the top of a double boiler, over gently boiling water; upper pan should not touch water. When the chocolate is almost melted, remove from the heat. Stir gently with a wooden spoon until smooth.
- Bring cold eggs to room temperature by placing them (uncracked) in warm water before starting the recipe.
- Alternatively, you can form the dough rounds using a round 1¾-inch ice cream scoop.
- Resist the urge to open the oven door while the pastry bakes: The dough can collapse if the temperature in the oven drops too quickly.
- You can bake the shells ahead and freeze them. To reheat, place the frozen shells in a 350° F. preheated oven for 4 or 5 minutes to thaw and crisp.
- The chocolate sauce can be made several days ahead and held at room temperature or refrigerated. To reheat, place in the top of a double boiler until almost remelted. Remove from the heat and stir gently.
Calories: 203kcal | Carbohydrates: 13g | Protein: 3g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 47mg | Sodium: 62mg | Potassium: 97mg | Fiber: 1g | Sugar: 6g | Vitamin A: 74IU | Calcium: 17mg | Iron: 1mg