Profiteroles al Prosecco

Choux pastry, the cooked dough that puffs hollow in the oven and is the foundation of the profiterole, is said to have been made in 1540 by Popelini, a chef in the kitchen of Catherine de' Medici, the Italian noblewoman who married the future Henri II of France and brought her Italian cooks to Paris. Popelini's pastry was a small, hot doughnut called a *popelin*. The story is part legend, but the Italian influence on the dough of 16th-century French cooking is well established. The choux we know was refined in the late eighteenth century by the pastry chef Jean Avice, and it was Marie-Antoine Carême (1784–1833) who perfected the technique, first filled the puffs with cream, and served them with chocolate sauce, fixing the profiterole in its modern form. The name *pâte à choux*, "cabbage paste," came from the way the round puffs resemble small cabbages in the oven.

A proper profiterole has a crisp, golden shell hollow inside, the dramatic rise of the choux during baking leaving a cavity for filling. The traditional filling is crème pâtissière, but ice cream is equally classic; the contrast of warm, crisp pastry and cold, creamy ice cream under warm chocolate sauce is the point of the dessert.

Our Mimosavated version fills the profiteroles with a Prosecco-infused vanilla ice cream and serves them with a Prosecco-spiked chocolate sauce. The Prosecco adds a bright, slightly acidic note to both, cutting the richness and giving the dessert a festive lift.

Ingredients (makes 18 profiteroles):

The Choux Pastry: - 1 cup water - 3 ½ oz unsalted butter, cut into pieces - 1 teaspoon sugar - ½ teaspoon salt - 5 ¼ oz all-purpose flour - 4 large eggs, room temperature - 1 egg, beaten (for egg wash, optional)

The Prosecco Ice Cream: - 1 ¼ cups heavy cream - ⅞ cup whole milk - 3 ½ oz granulated sugar - 4 large egg yolks - ⅓ cup Prosecco di Valdobbiadene - 1 teaspoon vanilla extract - A pinch of salt

The Prosecco Chocolate Sauce: - 5 ¼ oz dark chocolate (60% cocoa), chopped - ½ cup heavy cream - 2 ⅔ tbsp Prosecco di Valdobbiadene - ⅔ oz unsalted butter - 1 teaspoon vanilla extract - A pinch of salt

Making the Choux Pastry: Preheat the oven to 392°F (400°F). Line two baking sheets with parchment paper.

In a saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat. As soon as it boils, remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan — about 2 minutes.

Transfer the dough to a stand mixer bowl and let cool for 5 minutes. With the mixer running on low, add the eggs one at a time, beating well after each addition. The dough should be smooth, glossy, and thick enough to hold its shape when piped — it should fall slowly from the beater in a ribbon.

Pipe or spoon 18 mounds (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them well apart. Smooth the tops with a wet finger. Brush with egg wash if desired for extra shine.

Bake for 15 minutes at 392°F (400°F), then reduce to 347°F (350°F) and bake for another 15–20 minutes, until the puffs are deep golden brown and sound hollow when tapped. Turn off the oven, crack the door, and let the puffs dry inside for 10 minutes — this prevents them from collapsing. Transfer to a wire rack to cool completely.

Making the Prosecco Ice Cream: Warm the milk and cream in a saucepan until just below boiling. In a heatproof bowl, whisk together the egg yolks, sugar, and salt until thick and pale. Slowly pour the warm milk into the egg mixture, whisking constantly. Return to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.

Remove from heat and stir in the Prosecco and vanilla. Strain through a fine sieve into a bowl, cover with plastic wrap on the surface, and chill completely. Churn in an ice cream maker according to manufacturer's instructions. Transfer to a container and freeze until firm.

Making the Prosecco Chocolate Sauce: Heat the cream until just below boiling. Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let sit for 2 minutes, then stir until smooth. Stir in the Prosecco, butter, vanilla, and salt until glossy. Keep warm.

Assembling: Cut the top third off each choux puff (or pierce a hole in the bottom). Fill each puff with a small scoop of Prosecco ice cream. Replace the tops if cut. Arrange on a plate and drizzle generously with the warm Prosecco chocolate sauce. Serve immediately.

Serving: Profiteroles must be assembled at the last minute — the ice cream will soften the pastry if left to sit. Serve 3 profiteroles per person, with extra chocolate sauce on the side.

The Mimosa Pairing Logic: Since the ice cream and chocolate sauce both contain Prosecco, pair with a classic Prosecco mimosa — orange juice and Prosecco. The bright citrus complements the chocolate and the light, airy pastry. A strawberry mimosa is also excellent — strawberry and chocolate is a classic pairing. Avoid heavy or creamy mimosas — profiteroles are light and airy, and you need something equally light.

Reference Links: - Profiterole on Wikipedia (France, choux pastry): Wikipedia - Choux pastry history (Catherine de' Medici, Carême): Gambero Rosso - The History of Profiteroles (Carême, Italian origins): Rochambeau Boston - French Choux Pastry: A Short History (Avice, Carême): Paris Unlocked - Prosecco di Valdobbiadene: Wikipedia

Make-Ahead: The choux pastry puffs can be baked up to 2 days ahead and stored in an airtight container at room temperature, or frozen for up to 1 month — re-crisp in a 347°F/350°F oven for 5 minutes before filling. The ice cream can be made up to 1 week ahead and kept frozen. The chocolate sauce can be made up to 5 days ahead and refrigerated — gently reheat before serving. Assemble at the last minute — filled profiteroles should be served within 30 minutes.

Pro Tips: Measure the flour carefully — too much flour makes the choux heavy and dense. Add the flour all at once to the boiling water-butter mixture — this ensures even cooking and prevents lumps. Cook the dough for 2 minutes after adding the flour — this cooks out the raw flour taste and dries the dough, which is essential for proper rising. Let the dough cool slightly before adding the eggs — if the dough is too hot, the eggs will scramble. Add the eggs one at a time, beating well after each — the dough should be smooth and glossy, thick enough to hold its shape but soft enough to pipe. Don't open the oven during baking — the temperature drop will cause the puffs to collapse. Bake until deep golden brown — underbaked puffs will collapse when removed from the oven. Dry the puffs in the cooling oven — this removes excess moisture and prevents sogginess. Assemble at the last minute — filled profiteroles lose their crispness quickly, and the contrast between crisp pastry and cold ice cream is the entire point. The chocolate sauce should be warm — it pours better and creates a more dramatic presentation.