Mint Chocolate Mocha Profiteroles are chocolate pate choux puffs filled with fresh mint ice cream with mocha ripple, and topped with luscious chocolate mocha sauce.
Welcome to another installment of Farmer’s Market Friday! This week, I’m featuring something I never thought I would care for in my entire life: fresh mint.
I know I just posted Fresh Mint Ice Cream with Mocha Ripple at the beginning of this week, so why am I featuring mint now? My master plan was always to post these profiteroles for Farmer’s Market Friday, and I decided that I should “split up” this ice cream into two posts because profiteroles aren’t entirely mainstream in my opinion, and a bowl of ice cream is. If people aren’t into profiteroles, they may not even read this post, which means they’ll never know about this ice cream. And I really want people to know about this ice cream.
So I’ve admitted in my post earlier in the week that I never thought I’d be into fresh mint because I’ve had so many dishes/drinks where it was overdone and it was so overpowering to me. Usually if I saw fresh mint in a dish, I just wouldn’t order it, and I stayed far away from mojitos. Well, mint is like anything else — if it’s just the right amount it really freshens things up and just adds a nice little something to compliment the other ingredients.
What changed my mind? Cooking school helped. We made dishes that incorporated mint that I really loved, and it took off from there. It led me to make my English Pea Soup with Mint Parsley Pesto, Fava Bean, Burrata, and Crostini, and Greek Pita Chip Panzanella Salad. I’ve learned that if mint is used sparingly, I really enjoy it.
Now, mint is not used sparingly in this ice cream, but it is the main attraction so it should be pronounced. You need 2 cups of fresh mint leaves, and they’re steeped in the heavy cream and milk for 1 hour to lend a delicious mint flavor that you just can’t find in regular mint ice cream. I think the ice cream is plenty minty without being overpowering, and since chocolate is usually the best contrast with mint, of course there had to be a chocolate element. I kicked that up a notch and made it a chocolate mocha element with the ripple. Mocha and mint is my new favorite thing, and I know….I say that all the time. 😉
If you’re not familiar with profiteroles, they’re basically little puffs made with a very simple French pastry dough — pate choux. You can fill them with whipped cream, pastry cream, ice cream, mousse, or whatever your heart desires. It had been a while since I made choux pastry, which was when I made Gougeres a few months back. I hadn’t whipped up a choux pastry dessert since cooking school, however, and it was so much fun to get back to it.
Most pate choux recipes are the same, and they’re super simple. I’d been thinking about experimenting with a chocolate pate choux dough a while back, which I’d never tried. I figured it had to be good since chocolate was involved. Just know that these puffs aren’t sweet, so they don’t taste especially great on their own — they need a delicious filling and sauce on top to be great. Why do you need the puffs then? You never need pastry, but I don’t think you’d argue that it does make most things better. And it really doesn’t get much better than homemade choux pastry to make a dessert over the top special. These profiteroles are special indeed.
The dough is very easy to make, and if you’re not comfortable piping the dough, simply spoon it onto the baking sheets, or even use a small cookie scoop, and smooth out the tops with a knife. If you do pipe it, make sure you pipe it straight down, and smooth out the tops. If you don’t smooth the tops and the dough has a large swirl on top, you’ll end up getting a puff that looks something like a rubber ducky, and I know that from experience. 😉
Like I said, it had been a while since I did this, and I could have smoothed the tops out with a knife a little better, but the ones pictured above were fine. It you’re not in some sort of pastry contest, they don’t need to be perfect. I normally go for the rustic look because that means perfection can be thrown out the window. I’m not a patient person.
The bottom line is, whether you’re a patient person or not, you’ve got it in you to try this chocolate choux pastry out. It’s fun, and it adds a little fanciness to your desserts. You’ll be surprised how easy it is, and with practice, it will become second nature. I plan to get practicing more, because sky’s the limit — eclairs, cream puffs, gougeres, profiteroles. Sweet and savory, it’s all good.
If you’re a mint person, you’re going to love this dessert. If you’re not, I’d be willing to bet this might convert you. I mean, cute chocolate pastry puffs with homemade ice cream and chocolate mocha sauce? I find it extra hard to resist.
- 1 cup water
- 1 stick (4 ounces) unsalted butter
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup all purpose flour
- 3 tablespoons unsweetened cocoa powder (I used Valhrona)
- ¼ teaspoon instant espresso powder
- 4 large eggs
- One recipe Fresh Mint Ice Cream with Mocha Ripple, using the leftover ripple as the chocolate mocha sauce for the profiteroles.
- Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper.
- Whisk together the flour, cocoa powder, and espresso powder in a small bowl and set aside.
- Place the water, butter, sugar, and salt in large saucepan and heat over low heat until the butter melts completely. Once the butter has melted, increase the heat to high and bring to a low boil. Reduce the heat to medium and add the flour mixture all at once, stirring vigorously with a wooden spoon until the dough is in a large cohesive mass and pulls away from the sides of the pan, about 3 minutes. Remove from heat and place in a large bowl to cool for a few minutes before adding the eggs. The dough can be beaten with a wooden spoon or the paddle attachment of a stand mixer for about 1 minute to speed the process along, or let stand until it's cooler than 140 degrees, about 10 minutes. Once cool enough, add the eggs one at a time, beat vigorously until incorporated after each addition.
- Place the dough into a large piping bag fitted with a ½" plain tip and pipe small mounds about 1½" in diameter about 2" apart, or spoon the dough onto the baking sheets. Using a knife, smooth out the tops if necessary. Bake 25-30 minutes till the tops have browned. Do not open the oven door until after the dough has puffed, about halfway through the baking time, or it will deflate. Once browned, remove from the oven and turn off. Using a paring knife, make a small slit near the bottom of each puff and place the puffs back in the turned off oven for 10 minutes to dry out the centers. Remove from oven and cool completely on a wire rack.
- When serving the profiteroles, split the puffs in half width-wise, fill with the mint ice cream, and drizzle over the chocolate mocha sauce. Serve immediately and enjoy!
Choux pastry recipe adapted from Emeril Lagasse's Chocolate Pate Choux Pastry.