Brown Butter Profiteroles

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: Use a baking sheet that can fit all profiteroles in a single layer.

2. 2

   In a medium saucepan, melt the butter over medium heat.

   Tip: Stir the butter occasionally to prevent burning.

3. 3

   Continue cooking the butter until it turns golden brown and has a nutty aroma.

   Tip: This should take about 5-7 minutes.

4. 4

   Remove the saucepan from the heat and whisk in the flour to make a roux.

   Tip: Whisk constantly to prevent lumps from forming.

5. 5

   Gradually pour in the milk, whisking constantly to prevent lumps.

   Tip: You can also use a hand mixer to help whisk the mixture.

6. 6

   Return the saucepan to medium heat and cook until the mixture thickens.

   Tip: Check the consistency by drizzling a small amount of the mixture on a plate; it should set within a minute.

7. 7

   Remove the saucepan from the heat and stir in the sugar, eggs, vanilla extract, and salt.

   Tip: Let the mixture cool slightly before proceeding.

8. 8

   Using a piping bag fitted with a large round tip, pipe the brown butter mixture into profiterole shapes on the prepared baking sheet.

   Tip: Leave about 1 inch of space between each profiterole.

9. 9

   Bake the profiteroles for 15-20 minutes, or until they are golden brown and puffed.

   Tip: Rotate the baking sheet halfway through the baking time for even cooking.

10. 10

    Allow the profiteroles to cool completely on a wire rack.

    Tip: This will help them retain their shape.

11. 11

    To make the chocolate sauce, melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Once melted, stir in the heavy cream to achieve a smooth sauce.

12. 12

    To assemble, pipe a small amount of chocolate sauce into the bottom of each profiterole.

    Tip: Top with powdered sugar and serve immediately.