Profiteroles with Mini Chocolate Chips

The crisp puff of pastry and the sweetness of chocolate make this little bite the best of both worlds. These Profiteroles are light and airy making them a perfect addition to a Sunday brunch.




Profiteroles with Mini Chocolate Chips

Adapted from Gourmet | March 2008

Yield: Makes approx 24 Rolls

Ingredients

6 tablespoons unsalted butter, cut into pieces
3/4 cup water
1/4 teaspoon salt
2 teaspoons sugar
3/4 cup all-purpose flour
3 large eggs

Glaze: 1 egg yolk, mixed with 1 teaspoon milk
1 cup mini chocolate chips


Preparation:
Preheat oven to 425°F with rack in middle. Line a baking sheet with parchment paper or a silicone baking mat.

Bring butter, water, sugar, and salt to a boil in a small heavy saucepan, stirring until butter is melted. Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.

Add eggs 1 at a time, beating well with an electric mixer after each addition.

With cookie scoop (or two spoons) scoop up a mound of dough roughly the size of an unshelled walnut. Place the mounds evenly-spaced apart on the baking sheet. Brush the top of each mound with some of the egg glaze then press chocolate chips over the top and sides of each mound. Use a lot. Once the puffs expand rise, you'll appreciate the extra effort.

Bake until puffed and golden brown, 20 to 25 minutes total. Cool on sheet on a rack.

The cream puffs are best eaten the same day they're made. Once cooled, they can be frozen in a zip-top freezer bag for up to one month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven, until crisp.