Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Puff Pastry
Filling
Chocolate Sauce (Optional)
Method
Puff Pastry Preparation
- 1
- 2
Adding Flour
Once boiling, remove from heat and quickly add the flour. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- 3
Incorporating Eggs
Allow the mixture to cool slightly, then add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- 4
Piping the Dough
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1 inch) onto the prepared baking sheet, spacing them about 2 inches apart.
- 5
Baking
Bake in the preheated oven for 20-25 minutes or until the puffs are golden brown and have puffed up. Do not open the oven door during baking.
- 6
Cooling
Remove from the oven and allow to cool on a wire rack.
Filling the Profiteroles
- 7
Filling with Ice Cream
Once the puff pastry shells are completely cool, use a small knife to cut a small slit in the side of each puff. Fill each puff with a scoop of vanilla ice cream using a small spoon or a piping bag.
Chocolate Sauce Preparation (Optional)
- 8
Making the Sauce
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until melted and smooth.
Serving
- 9
Plating
Arrange the filled profiteroles on a serving platter. Drizzle with chocolate sauce if desired and serve immediately.