Caprial Pence Shows Us How to Make Profiteroles

James Beard award-winning chef + owner of Madison Kitchen, Caprial Pence, joined us this month to give us her kitchen tricks to create a classic French dessert that will wow your guests! Caprial’s profiteroles are a tender pâtes au choux pastry filled with ice cream and brandied dried cherries, and topped with homemade caramel sauce. Catch the demo and recipe below:

Pâte au Choux:

• 1 cup water

• Pinch salt

• ½ cup unsalted butter, diced

• 1 cup flour

• 4-5 eggs

1. Preheat oven 375 degrees

2. In a saucepan combine the water, salt and butter and bring to a boil. Once the butter is melted add the flour and stir well.

3. Lower the heat and cook stirring for 2-3 minutes. Remove from the saucepan and place in a mixer fitted with a paddle.

4. Add the eggs one at a time, mixing well after each one. Mix until the batter is shiny and thick. Add another egg if needed.

5. Form into 6 2-inch rosettes on a sheet pan lined with parchment. Bake until brown for about 20 minutes.

6. Lower the heat of the oven to 250 degrees and bake for another 20 minutes. Cool before stuffing and serving!

To make it savory - add cheese and herbs to the pâte au Choux!