Profiteroles & Chocolate Sauce Recipe

Prepare and heat

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and fit a large piping bag with a 1/2–3/4 inch plain round tip (or use a spoon for mounds).

Make the panade

In a medium saucepan combine water, milk, butter, salt, and sugar. Bring to a vigorous simmer over medium heat until butter is fully melted and mixture just begins to bubble.

Add flour and cook

Add the sifted flour all at once and stir vigorously with a wooden spoon until mixture comes together into a smooth ball and pulls away from the sides, about 1–2 minutes. Continue cooking and stirring for another 30–60 seconds to dry the dough slightly (you should see a thin film on the bottom of the pan).

Cool and add eggs

Transfer the dough to a bowl or stand mixer bowl and let cool 3–5 minutes (cooling prevents scrambling the eggs). Beat in the eggs one at a time until fully incorporated and the dough is glossy and forms a thick ribbon when the beater or spoon is lifted. You may not need all 4 eggs or you may need them all—texture should be pipeable but hold shape.

Pipe and bake

Transfer choux dough to the piping bag and pipe 1.5–2 inch rounds spaced 1–2 inches apart (or drop rounded tablespoons). Smooth any peaks with a wet fingertip. Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 18–22 minutes until puffed and deep golden brown. Do not open the oven while baking.

Dry out and cool

Turn off the oven, crack the door open and leave puffs inside for 10 minutes to dry. Transfer to a wire rack to cool completely. Using a small serrated knife, cut a small slit or remove the bottom of each puff to allow steam to escape and to make room for filling.

Soften and stabilize (optional): If using ice cream alone, let it sit at cool room temperature for 5–7 minutes until scoopable but not melted. For cleaner piping, whip 1/2 cup cold heavy cream to soft peaks and fold into 1 quart of slightly softened vanilla ice cream to loosen texture and help hold shape. Return to freezer briefly (15–20 minutes) if too soft to pipe.

Fill the puffs: Transfer the softened ice cream mixture to a piping bag fitted with a small plain tip or round opening. Pipe ice cream into the cooled cream puffs through the slit or opening until full and slightly domed. If piping is difficult, spoon small scoops into the puffs. Place filled profiteroles on a baking sheet and return to freezer to firm for at least 30 minutes (longer is fine).

Heat cream

Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, bring the 3/4 cup heavy cream to a simmer (do not boil).

Make ganache

Pour the hot cream over the chopped chocolate. Let sit, undisturbed, for 1–2 minutes to melt the chocolate, then whisk gently from center outward until smooth and glossy. Whisk in the corn syrup (or honey), cold butter pieces, and a pinch of salt until incorporated and shiny. If sauce is too thick, whisk in 1–2 teaspoons warm cream or water to reach drizzle consistency.

Keep warm

Transfer sauce to a small serving pitcher or bowl and keep warm over a pan of hot water (double-boiler) or reheat briefly in the microwave in 5–8 second bursts before serving.

Plate the profiteroles: Arrange frozen or very cold filled profiteroles on a serving platter. Dust lightly with powdered sugar if using.

Drizzle with sauce: Spoon or pour warm dark chocolate sauce over the profiteroles just before serving so the sauce creates glossy streaks and slight melting at the edges. Sprinkle toasted nuts if desired for crunch.

Serve immediately: Profiteroles are best served right away so the contrast between warm chocolate and cold ice cream is maintained. Leftovers: keep assembled profiteroles on a tray in the freezer (uncovered) briefly, then transfer to an airtight container for up to 1–2 days; reheat sauce before serving.