Profiteroles Recipe

Combine Water and Butter

In a medium saucepan, combine water and unsalted butter. Bring to a boil over medium heat.

Add Flour and Salt

Once boiling, add the all-purpose flour and salt. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

Cool the Dough

Remove from heat and let the dough cool for about 5 minutes.

Incorporate Eggs

Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Preheat Oven

Preheat your oven to 425°F (220°C).

Pipe the Dough

Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1 inch in diameter) onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Bake the Pastries

Bake in the preheated oven for 20-25 minutes or until puffed and golden brown. Do not open the oven door while baking.

Cool the Pastries

Once baked, remove from the oven and let cool completely on a wire rack.

Prepare Pastries for Filling

Once the puff pastries are cool, use a sharp knife to make a small slit in the side of each pastry.

Fill with Ice Cream

Using a small spoon or a piping bag, fill each pastry with vanilla ice cream until they are full, being careful not to overfill.

Melt Chocolate and Cream

In a small saucepan, combine dark chocolate and heavy cream over low heat. Stir until the chocolate is melted and the mixture is smooth.

Add Vanilla Extract

Remove from heat and stir in vanilla extract.

Cool the Sauce

Let the sauce cool slightly before drizzling it over the filled profiteroles.

Serve with Chocolate Sauce

Arrange the filled profiteroles on a serving platter and drizzle the chocolate sauce over them just before serving.