Embark on a delightful culinary journey with this surprisingly simple yet utterly impressive recipe for profiteroles. Originally developed for an I Can’t Believe It’s Not Butter promotion, this recipe challenges conventional thinking by incorporating the popular spread into classic choux pastry. The result? A remarkably buttery-flavored pastry that boasts a fantastic structure and an irresistibly light texture, proving that innovation in the kitchen can lead to truly beautiful outcomes.

Choux pastry, the foundation for these delightful treats, is famously known for its role in creating profiteroles, éclairs, and even savory gougères. While often perceived as intimidating, this recipe aims to demystify the process, making it accessible to home bakers of all skill levels. You’ll be amazed at how easily you can create these hollow, airy shells, ready to be filled with your favorite sweet or savory delights. For this particular creation, we’re focusing on the quintessential profiterole experience: crisp choux puffs filled with scoops of refreshing ice cream and generously drizzled with a luxurious homemade chocolate ganache.

The beauty of choux pastry lies in its versatility. While we’re shaping these into classic profiteroles, feel free to experiment with different piping techniques to create éclairs, swans, or even decorative shapes for a special occasion. The fundamental pastry remains the same, offering a blank canvas for your culinary imagination.

The Magic of Choux Pastry: Easier Than You Think

Choux pastry, or pâte à choux, is unique among pastries. Unlike flaky or shortcrust pastries, it relies on steam to create its signature hollow interior. The process involves cooking flour with water and fat on the stovetop to form a thick dough, then incorporating eggs one by one. This seemingly complex technique is surprisingly forgiving, and once you understand the basic principles, you’ll find yourself making perfect puffs every time.

Many home bakers might shy away from choux pastry, believing it to be a challenge reserved for professional chefs. However, this recipe, especially with the inclusion of I Can’t Believe It’s Not Butter, proves that anyone can achieve light, crisp, and beautifully structured cream puffs. The “I Can’t Believe It’s Not Butter” baking stick performed exceptionally well, contributing to a smooth dough and a wonderfully rich, buttery flavor in the final product without the fuss of traditional butter.

Ingredients for I Can’t Believe It’s Not Butter Profiteroles

For the Profiteroles (Choux Pastry):

• ½ cup All-Purpose Flour: It’s crucial to fluff your flour before scooping and leveling it. This prevents over-measuring, which can lead to a dense pastry.
• ⅛ teaspoon Salt: A small amount of salt enhances the overall flavor and balances the sweetness.
• 4 tablespoons I Can’t Believe It’s Not Butter Baking Stick: This is our star ingredient, providing the necessary fat for structure and a delightful buttery taste.
• ½ cup Warm Water: The liquid base that combines with the fat to create steam, forming the hollow centers of the puffs.
• 2 large Eggs, room temperature: Room temperature eggs incorporate more smoothly into the dough, ensuring a consistent and emulsified batter.

For the Decadent Chocolate Sauce (Ganache):

• 3 oz Excellent Quality Semi-Sweet Chocolate, chopped: The quality of your chocolate directly impacts the flavor of your ganache. Chopping it finely ensures even and quick melting.
• 6 tablespoons Heavy Cream: Provides richness and a silky texture to the ganache.
• 2 teaspoons of I Can’t Believe It’s Not Butter Baking Stick: Adds extra depth, sheen, and a touch of richness to the chocolate sauce.
• ¼ teaspoon Vanilla Extract: A touch of vanilla enhances the chocolate flavor beautifully.

For Serving:

• 6 scoops Peppermint or Mint Chocolate Chip Ice Cream: Or any flavor you love! Vanilla, coffee, strawberry, or even a simple whipped cream or pastry cream are fantastic choices. The beauty of profiteroles is their adaptability.

Step-by-Step Instructions: Crafting Your Profiteroles

Part 1: Preparing the Choux Pastry Puffs

1. Preheat and Prep: Preheat your oven to a robust 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. This prevents sticking and ensures even baking.
2. Combine Dry Ingredients: In a small bowl, mix together the pre-fluffed flour and salt. Set this mixture aside for later.
3. Boil Water and Fat: In a 3-quart saucepan, combine the I Can’t Believe It’s Not Butter and ½ cup warm water. Heat this mixture over medium-high heat until it just begins to boil. The fat and water must be hot enough to properly cook the flour.
4. Add Flour Mixture: Once boiling, immediately add the flour and salt mixture to the saucepan. Stir vigorously over medium heat for about 1-2 minutes. The mixture will come together to form a ball in the pan, pulling away from the sides.
5. Dry Out the Dough: Continue mixing and pushing the dough around in the pan for another minute. This crucial step “dries out” the dough, evaporating excess moisture, which helps create a crispier shell and allows the dough to absorb more egg without becoming too loose.
6. Cool the Dough: Remove the pan from the heat. Transfer the dough to a mixing bowl and let it cool for 10-15 minutes, stirring occasionally. This prevents the eggs from scrambling when added.
7. Incorporate Eggs: Add the eggs one at a time, beating well with a sturdy mixing spoon or a stand mixer (with the paddle attachment) after each addition. Ensure each egg is fully incorporated before adding the next. The dough will look lumpy at first but will become smooth and glossy after all eggs are mixed in, reaching a thick, paste-like consistency.
8. Shape the Puffs: Using a heaping tablespoon (or a piping bag with a round tip for a more uniform shape), drop 6 equal-sized portions of the dough onto your parchment-lined baking sheet. Space them about 3 inches apart to allow for expansion.
9. Initial Bake for Puff: Bake on the center rack of your preheated oven for about 22 minutes, or until the puffs are beautifully golden brown and well-risen. Do NOT open the oven door during this phase, as the sudden drop in temperature can cause the puffs to collapse.
10. Dry and Crisp: Remove the puffs from the oven. Turn off the oven and let it cool down for about 5 minutes. While cooling, gently poke a small hole in the bottom of each pastry puff using a toothpick. This allows steam to escape, preventing the interior from becoming soggy. Return the puffs to the cookie sheet and place them back into the closed, “off” oven for another 10 minutes to dry out and crisp up further.
11. Cool Completely: Remove the puffs from the oven and let them cool completely on a wire rack before filling. This is essential to prevent soggy fillings.

Part 2: Preparing the Chocolate Ganache

1. Prepare Chocolate: Place the finely chopped excellent quality semi-sweet chocolate in a heatproof bowl.
2. Heat Cream & Fat: In a small saucepan, combine the heavy cream and 2 teaspoons of I Can’t Believe It’s Not Butter. Heat gently over medium heat until the mixture just begins to simmer around the edges. Do not let it boil vigorously.
3. Combine and Stir: Pour the hot cream mixture directly over the chopped chocolate in the bowl. Let it sit undisturbed for about 2-3 minutes to allow the chocolate to melt. Then, gently stir with a whisk or spatula, starting from the center and working your way outwards, until the ganache is completely smooth, glossy, and emulsified.
4. Add Vanilla: Stir in the vanilla extract. Your rich chocolate ganache is now ready!

Part 3: Assembling Your Profiteroles

1. Fill Puffs: Once the choux pastry puffs are completely cool, carefully split each profiterole horizontally down the center using a serrated knife.
2. Add Ice Cream: Place a generous scoop of your chosen ice cream flavor into the bottom half of each split puff.
3. Drizzle and Serve: Cap with the top half of the puff. Drizzle the warm or slightly cooled chocolate ganache generously over the top of each filled profiterole. Serve immediately and enjoy!

This recipe proudly serves 6 individuals, each treated to a perfect, individual dessert.

Expert Tips for Profiterole Perfection

Don’t Be Intimidated by Pastry!

The thought of making choux pastry can be daunting, but trust me, there’s nothing that will boost your baking confidence quite like a successful batch of these light-as-air puffs. It’s truly a simple process once you get the hang of it, and the results are incredibly rewarding. This particular recipe, using I Can’t Believe It’s Not Butter, yielded some of the best results I’ve ever achieved, proving that conventional ingredients aren’t always necessary for exceptional baking.

Make-Ahead Magic: Perfect for Entertaining

Like the ever-popular molten lava cakes, profiteroles are not only impressive but also surprisingly perfect for making ahead of time, taking the stress out of last-minute dessert preparations. Here’s how you can plan:

• Puffs Ahead (Same Day): You can bake the choux pastry puffs several hours before dinner. Allow them to cool completely, and then store them uncovered at room temperature to maintain their crispness. Fill and assemble just before serving.
• Puffs Ahead (Long Term): For even more convenience, bake the puffs a week ahead! Once completely cooled, place them in a single layer in an airtight container or freezer bag and freeze them. When you’re ready to use them, simply crisp them up in a 375°F (190°C) oven for about 5 minutes, then let them cool before filling.
• Ganache Ahead: The chocolate ganache can also be made in advance. Simply chill it in an airtight container until you’re ready to use it. When needed, gently reheat it. The best way to do this is to place the ganache in a stainless steel bowl and set the bowl over, but not touching, a pot of barely simmering water (a double boiler setup). Stir occasionally until the ganache softens and becomes pourable again.

Common Troubleshooting & How to Fix It

• Puffs Collapsing: This is often due to opening the oven door too early during baking, which causes a sudden temperature drop, or not drying the puffs out sufficiently in the “off” oven. Resist the urge to peek!
• Soggy Bottoms: If your choux pastry feels dense or soggy at the bottom, it’s likely you didn’t dry out the dough enough on the stovetop after adding the flour. Ensure you mix it for that crucial extra minute until a film forms on the bottom of the pan.
• Not Puffing: This can be caused by not incorporating enough egg, or conversely, over-mixing the eggs once they are added, which can develop too much gluten. Ensure your dough has a “pipeline” consistency when lifted with a spoon.

Exciting Variations to Explore

Once you’ve mastered the basic choux pastry, a world of possibilities opens up:

• Different Fillings: Beyond ice cream, consider classic pastry cream, whipped cream, sweetened mascarpone, fresh fruit, or even a savory cheese filling for gougères.
• Alternative Toppings: Dust with powdered sugar, drizzle with a caramel sauce, or experiment with a simple glaze instead of chocolate ganache.
• Shape Shifting: Use a star tip to pipe out beautiful éclairs, or shape small mounds for bite-sized cream puffs.

Conclusion: Your Profiterole Journey Begins Here

Creating these delightful profiteroles is a testament to the fact that elegant desserts don’t have to be complicated. With this reliable recipe, the surprising effectiveness of I Can’t Believe It’s Not Butter, and a few simple techniques, you’re well on your way to baking treats that will impress friends and family alike. So, gather your ingredients, preheat your oven, and prepare to discover the joy of homemade choux pastry. Happy baking!