Profiteroles Recipe
pâte à choux, vanilla ice cream, chocolate sauce
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Ingredients
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Pâte à Choux (choux pastry)
Filling
Chocolate Sauce
Finishing
Method
Pâte à Choux (choux pastry)
- 1
Prepare and heat liquids
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. In a medium saucepan combine 1 cup water, 1/4 cup milk, 1/2 cup unsalted butter, 1 tsp granulated sugar, and 1/2 tsp fine sea salt. Place over medium heat and bring to a gentle rolling boil, stirring occasionally to melt butter and dissolve sugar.
- 2
Add flour
Once the liquid boils, remove saucepan from heat and immediately add 1 cup all-purpose flour all at once. Using a wooden spoon or heatproof spatula, beat vigorously until the mixture pulls away from the sides of the pan and forms a smooth, cohesive dough (about 20–30 seconds). Return to low heat and cook, stirring, for another 20–30 seconds to slightly dry the dough — you should see a thin film form on the bottom of the pan.
- 3
Cool and add eggs
Transfer dough to a mixing bowl (or the bowl of a stand mixer fitted with the paddle). Let the dough cool for 3–5 minutes — warm but not hot (this prevents scrambling the eggs). Add eggs one at a time, beating thoroughly after each addition until fully incorporated and the dough is smooth, glossy and ribbons off the spoon. You may not need all 4 eggs; the final dough should be thick but pipeable and form a peak when lifted.
- 4
Pipe choux
Fit a large (1/2 inch to 3/4 inch) plain round piping tip to a pastry bag or use a zip-top bag with the corner snipped. Fill the bag with dough. Pipe 1 1/4 inch rounds (or 1 inch for smaller profiteroles) about 1 inch apart on prepared baking sheets. For uniform tops, wet your fingertip and gently smooth any peaks. Optionally brush the tops lightly with a beaten egg (1 egg beaten with 1 tsp water) for a deeper color.
- 5
Bake
Bake at 400°F (200°C) for 12 minutes, then reduce oven temperature to 350°F (175°C) without opening the door and continue baking for 12–15 minutes more, or until the puffs are golden brown and feel hollow when tapped. Avoid opening the oven during baking to prevent collapse.
- 6
Dry and cool
When done, use a skewer to poke a small hole in the bottom of each puff to allow steam to escape and prevent sogginess. Return to the oven turned off but slightly ajar for 5–10 minutes to dry out interiors further if desired. Transfer to a wire rack to cool completely.
Filling
- 7
Soften ice cream
Remove vanilla ice cream from freezer 10–15 minutes before filling so it softens slightly and is scoopable but not melted.
- 8
Fill profiteroles
Using a small spoon or small cookie scoop, scoop about 1 tablespoon of softened ice cream. Halve each cooled choux puff horizontally and place a scoop of ice cream inside, then replace top. Alternatively, transfer softened ice cream to a piping bag fitted with a small round tip and pipe ice cream into the center of each puff through the hole you poked in the bottom, about 1 tablespoon per puff. Return filled profiteroles to the freezer (on a tray) while you prepare sauce to keep the ice cream from melting.
Chocolate Sauce
- 9
Warm cream
Place 3/4 cup heavy cream in a small saucepan and warm over medium heat until it just begins to simmer (small bubbles at edge), or microwave until hot but not boiling.
- 10
Combine chocolate and cream
Place 6 oz finely chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit 1–2 minutes to soften, then whisk gently until smooth and glossy.
- 11
Finish sauce
Whisk in 1 tbsp light corn syrup (or honey) for shine, 1 tsp unsalted butter if using, 1/2 tsp vanilla extract, and a pinch of coarse salt. If sauce is too thick, stir in up to 1–2 tbsp warm cream to reach a pourable consistency. Keep warm over a very low heat or in a thermos; if cooled, rewarm gently.
Assembly & Finishing
- 12
Plate and serve
Place 3–4 filled profiteroles per serving on chilled plates. Warm the chocolate sauce slightly and spoon or drizzle over the profiteroles so it coats the tops and runs down the sides. Optionally dust lightly with powdered sugar and garnish with a mint sprig or chopped toasted nuts.
- 13
Timing
Serve immediately so the contrast of crisp choux, cold ice cream and warm chocolate sauce is preserved. If preparing ahead, bake choux and freeze uneaten filled profiteroles on a tray; rewarm briefly and add warm sauce when ready to serve.