Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Profiteroles with Ice Cream and Chocolate Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 4 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 24 servings

Description

Classic French profiteroles made from light and airy choux pastry, baked to golden perfection and filled with creamy ice cream, then topped with rich chocolate sauce and a dusting of confectioners’ sugar. Perfect for an elegant dessert to impress guests or enjoy a delightful treat.

Ingredients

Choux Pastry

  • ½ cup unsalted butter
  • 1 cup water
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

For Serving

  • Ice cream (as desired, for filling)
  • Chocolate sauce (as desired, for topping)
  • Confectioners’ sugar (for dusting)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 425°F (220°C). Line baking pans with parchment paper or silicone baking mats to prevent sticking.
  2. Boil liquid ingredients: In a medium saucepan, bring the butter, water, sugar, and salt to a rolling boil over medium heat.
  3. Add flour and cook dough: Remove the pan from heat and add all the flour at once. Stir vigorously until the mixture forms a smooth ball and a thin film appears on the bottom of the pan.
  4. Cool and beat dough: Transfer the dough to a large mixing bowl. Beat on low speed to release steam until the dough is warm but not hot to the touch.
  5. Incorporate eggs: Add eggs one at a time, beating well after each addition until the dough becomes glossy, thick, and pipeable, forming a thick ribbon when lifted with a spatula.
  6. Shape profiteroles: Using a cookie scoop (#40) or piping bag, place 1½-inch mounds of dough onto prepared baking pans, spaced to allow expansion.
  7. Bake initial phase: Bake in the preheated oven for 10 minutes to give the profiteroles an initial rise.
  8. Lower temperature and continue baking: Reduce oven temperature to 375°F (190°C) and bake for an additional 20–25 minutes, or until the profiteroles are puffed up and deep golden brown.
  9. Dry and cool: Pierce the bottoms with a skewer to let steam escape and prevent sogginess. Return the puffs to the warm oven with the door ajar for 5–10 minutes to dry them out further. Let cool completely.
  10. Fill and serve: Slice each puff horizontally and fill with small scoops of ice cream just before serving. Drizzle with warm chocolate sauce or dust with confectioners’ sugar to finish.

Notes

  • Make sure the dough is warm, not hot, before adding the eggs to prevent them from cooking prematurely.
  • Do not open the oven door during the first 10 minutes of baking to ensure proper rise.
  • Using a skewer to pierce the bottoms of the puffs removes excess steam, ensuring crisp shells.
  • Fill the profiteroles just before serving to prevent the pastry from becoming soggy.
  • You can substitute ice cream filling with whipped cream or pastry cream if preferred.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://sarabaking.com/profiteroles-with-ice-cream-and-chocolate-sauce-recipe/