Profiterole with Chocolate Coffee Sauce

If there’s two things I love in this world, it’s food and musical theater. Recently, I had the opportunity to publish a piece that tackled both - 3 historic foods to make for the Hamilton premiere on Disney+! This profiterole recipe was developed for that article, and is a modern take on the dessert that was served “In The Room Where It Happened.” For the pastry puffs, I turned to my grandmother’s recipe - cream puffs were her favorite dessert. Then I modernized an early recipe (handwritten by Thomas Jefferson!) for simple vanilla ice cream. To top it off, hot fudge sauce with a hint of coffee - a nod to the beverage that kept Hamilton writing like he was ‘running out of time.’ Please enjoy this dessert as you “raise a glass to freedom” this July 4th weekend!

PROFITEROLES WITH CHOCOLATE COFFEE SAUCE

Prep time: 1 hour (plus overnight chill for custard)

Serves: 6

INGREDIENTS:

Pâte à choux:

½ cup water

½ cup flour

¼ cup butter

2 eggs

Vanilla ice cream:

1 qt heavy whipping cream

1/2 cup sugar

3 large egg yolks

1 vanilla bean, halved with beans scraped

Chocolate coffee sauce:

1/2 pint heavy cream

1/2 cup sugar

2 tbsp butter

6 oz bittersweet chocolate, like Scharffen Berger

2 tbsp cocoa powder, like Valhrona

2 tbsp espresso powder

½ tsp vanilla extract

Pinch of salt

DIRECTIONS:

For the ice cream:

In a large saucepan over medium-low heat, combine cream, ½ the sugar, and vanilla bean (including the pod). Stir to combine and bring the mixture just to a boil.
In a metal bowl, whisk together the eggs yolks with the remaining sugar until the mixture thickens and pales.
Pour 1/3 of the hot cream mixture into the eggs yolks, whisking constantly. Then add another ⅓ of the hot cream mixture, continue whisking. Return this mixture to the saucepan and continue whisking over low heat until the mixture thickens and coats the back of a spoon. Do not allow the mixture to boil.
Remove from heat and let cool to room temperature, then at least 2 hours or overnight.
Strain through a fine mesh strainer, and then freeze according to ice cream freezer/maker instructions.

For the sauce:

In medium saucepan over medium-low heat, combine heavy cream, butter, sugar and salt. Bring to a simmer and whisk in chocolate.
When chocolate has melted, add cocoa and espresso powder and whisk until no lumps remain. Remove from heat and stir in vanilla. Serve immediately or refrigerate and reheat before serving.

For the pâte à choux:

Combine butter and water in saucepan and bring to a boil. Add flour and stir vigorously with a wooden spoon until the mixture forms into a ball.
Remove from stove and add one egg and a time, beating until fully incorporated.
Spoon dough onto a greased cookie sheet in circular shapes with the center slightly raised, 1 ½ inches apart.
Bake for 10 minutes at 400 degrees, then continue for 20 minutes at 350 degrees.
Once slightly cooled, cut in half and serve with a scoop of ice cream, drizzled with the sauce.