A few months ago I had picked up a pastry bag set and was determined to put it to good use. Since I’m not quite up to the challenge of decorating cakes yet, I decided to try my hand at some pâte à choux which still used the pastry bag, but in an easier, more approachable way. As I was testing different pastry recipes, I kept wavering on the best way to fill them and top them. Ice cream is a popular choice, along with pastry cream, but I wanted something more decadent on top, so I needed something lighter in the middle. I decided to go with a simple whipped cream filling, but really amp up the flavor with a hot fudge sauce that made the profiteroles reminiscent of a hot fudge sundae.
This hot fudge marshmallow sundae sauce is a sauce that’s adapted from one of my family’s most favorite recipes – Sundae Pie. It’s been one of those recipes that’s made at every family get together. It’s usually so popular, that my mom and aunt generally make 2 or 3 Sundae Pies because they know they’ll get eaten. My favorite part is generally the day or two after they’re made – I could sit huddled next to freezer with a spoon sneaking bites of the leftovers for days. And I’m pretty sure so could the rest of my family. Instead of using a can of evaporated milk like that recipe calls for, I used powdered milk instead which turned out just as rich and decadent as the original version. Spooned over the top of these cinnamon-infused profiteroles and rich whipped cream completely takes them over the top – and it’s really like eating an ice cream sundae without the melt of the ice cream.
- For the profiteroles:
- 6 Tbsp butter
- 3/4 cup milk
- 1/4 tsp salt
- 3/4 cup flour
- 3 eggs
- 1/8 tsp cinnamon
- Whipped cream, for filling // use recipe from here
- For the Hot Fudge Marshmallow Sauce:
- 4 Tbsp powdered milk
- 6 Tbsp warm water
- 1/2 Tbsp butter
- 1/2 cup mini marshmallows
- 1/2 cup chocolate chips
- Pinch of salt
- Begin by making the profiteroles. Pre heat the oven to 425 degrees and line a baking sheet with a silicone baking mat or parchment paper.
- In a small saucepan, bring the butter, milk, and salt to a simmer, stirring until the butter has completely melted. Once the mixture is simmering, turn the heat down to medium and add the flour and cook, stirring with a wooden spoon. The mixture will start to pull away from the sides after about 30 seconds. Once it forms a ball, transfer the mixture to a stand mixer, fitted with a paddle attachment. Let cool for 3-4 minutes.
- Turn the mixer on low and add one egg at a time, making sure the egg is fully incorporated before adding the next. Then, beat in the cinnamon until mixed.
- Transfer the mixture to a pastry bag and pipe 1 inch wide and 1 inch tall mounds about an inch apart on the baking sheet.
- Bake until they are golden brown and have risen, about 25 minutes. Take a toothpick and prick each profiterole once, then return to the oven (make sure it's off), propping the door open, for about 3 minutes. Cool the roles on a wire rack.
- For the hot fudge marshmallow sauce, combine the powdered milk and warm water in a sauce pan until incorporated. Add the butter then heat the mixture of medium heat. Beat well until combined. Add the mini marshmallows and chocolate chips and melt over medium, stirring occasionally, until the chocolate and marshmallows have completely melted and are smooth and glossy. Remove from heat and let cool slightly before serving.
- To serve, slice the profiteroles in half and pipe whipped cream into each half, placing the tops on the whipped cream. Drizzle with a generous amount of the hot fudge marshmallow sauce. Serve immediately with extra hot fudge marshmallow sauce on the side.
Profiterole recipe adapted from Epicurious