Profiteroles
Cream Puffs
Delicate choux pastry shells filled with cold vanilla ice cream and generously drizzled with a warm, rich chocolate sauce. The contrast between the warm sauce and cold ice cream is what makes these cream puffs truly irresistible.
🧂 Ingredients
- 1 batch Choux pastry(Prepare your favorite choux pastry recipe. Ensure it's cooled completely before filling. You should have about 24 small puffs.)
- 1 liter Vanilla ice cream(High-quality vanilla ice cream is recommended. Allow it to soften slightly for easier scooping.)
- 200 g Dark chocolate(Use good quality dark chocolate (at least 60% cocoa solids) for the best flavor.)
- 100 ml Heavy cream(Also known as whipping cream or double cream.)
- 30 g Unsalted butter(Adds richness and gloss to the chocolate sauce.)
👨🍳 Instructions
- 1
Prepare the choux pastry according to your recipe. Pipe small, uniform balls (about 1.5-2 inches in diameter) onto baking sheets lined with parchment paper. Bake in a preheated oven at 200°C (400°F) for 15 minutes, then reduce the temperature to 180°C (350°F) and bake for another 10-15 minutes, or until they are puffed, golden brown, and feel light and hollow. Once baked, immediately poke a small hole in the side or bottom of each puff with a skewer or sharp knife to allow steam to escape, preventing them from becoming soggy. Let them cool completely on a wire rack.
⏱️ 25-30 minutes - 2
While the choux puffs are cooling, prepare the chocolate sauce. Finely chop the dark chocolate and place it in a heatproof bowl. In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer around the edges. Do not boil. Pour the hot cream mixture over the chopped chocolate. Let it sit for 1-2 minutes to allow the chocolate to melt, then whisk gently until smooth and glossy. Keep the sauce warm over very low heat or in a double boiler.
⏱️ 10 minutes - 3
Once the choux puffs are completely cool, carefully slice them in half horizontally using a serrated knife. Scoop a generous portion of slightly softened vanilla ice cream into the bottom half of each choux puff. Place the top half back on to form a sandwich.
⏱️ 15 minutes - 4
Arrange the filled profiteroles in individual serving bowls or on a platter. Just before serving, generously drizzle the warm chocolate sauce over the ice cream-filled puffs. The contrast of the warm sauce melting slightly into the cold ice cream is essential for the best experience. Serve immediately.
⏱️ 5 minutes
💡 Pro Tips
- ✓Ensure choux puffs are completely cooled before filling to prevent the ice cream from melting too quickly.
- ✓The key to this dessert is the temperature contrast: hot chocolate sauce poured over cold ice cream.
- ✓For best results and immediate enjoyment, assemble and serve the profiteroles right away.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Instead of ice cream, fill the choux puffs with sweetened whipped cream.
- Add a pinch of sea salt to the chocolate sauce for a salted caramel-like flavor profile, or use a salted caramel sauce.
- Experiment with different ice cream flavors like chocolate, strawberry, or coffee.