Profiteroles Recipe

Time1h

Serves12

Airy and choux warm pastry chocolate puffs filled with vanilla ice cream and topped with chocolate sauce

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Ingredients

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1
Prepare the Choux Pastry
In a medium saucepan, combine the water, butter, and salt. Heat over medium heat until the butter is melted and the mixture comes to a rolling boil.
2
Mix in Flour
Remove the saucepan from heat and quickly stir in the flour with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
3
Add Eggs
Allow the mixture to cool slightly, then add the eggs one at a time, stirring vigorously after each addition until fully incorporated and the dough is smooth and glossy.
4
Pipe the Dough
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Transfer the dough to a piping bag fitted with a large round tip and pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, leaving space between each mound.
5
Bake
Bake in the preheated oven for 20-25 minutes, or until the profiteroles are puffed and golden brown. Do not open the oven door during baking. Once done, remove from the oven and let cool completely.

6
Fill with Ice Cream
Once the choux pastry shells are completely cooled, use a sharp 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 piping bag.

7
Make the Chocolate Sauce
In a small saucepan over medium heat, heat the heavy cream until it begins to simmer. Remove from heat and add the chocolate chips and vanilla extract. Stir until the chocolate is completely melted and the sauce is smooth.