Jul 13 2026
Restaurants›Petite Boucherie›Profiteroles Recipe

Profiteroles Recipe

Inspired by Petite Boucherie
Time2h 30m
Serves8

Choux craquelin, vanilla ice cream, Valrhona dark chocolate 66% sauce, vanilla Malagasy Chantilly

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Ingredients

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Choux Pastry

Craquelin

Vanilla Ice Cream

Dark Chocolate Sauce

Vanilla Chantilly

Method

Make Choux Pastry

  1. 1

    Preparing the Dough

    In a saucepan, combine water, butter, and salt. Bring to a boil. Remove from heat, add flour, and stir until combined. Return to low heat and stir until the dough forms a ball and pulls away from the sides.

  2. 2

    Adding Eggs

    Transfer the dough to a mixer. Gradually add the eggs one at a time, mixing well after each addition until smooth and glossy.

  3. 3

    Piping

    Preheat the oven to 200°C (400°F). Use a piping bag to pipe small mounds of choux pastry onto a baking sheet lined with parchment paper. Bake for 25-30 minutes until puffed and golden.

Make Craquelin

  1. 4

    Prepare Craquelin

    In a bowl, mix together butter, brown sugar, and flour until well combined. Roll out between two sheets of parchment paper and freeze until firm. Cut into rounds to place on top of choux before baking.

Prepare Vanilla Ice Cream

  1. 5

    Make Custard Base

    In a saucepan, heat cream, milk, and sugar. Split the vanilla bean and scrape the seeds into the mixture. Bring to a simmer.

  2. 6

    Combine with Egg Yolks

    In a bowl, whisk egg yolks. Slowly pour the hot cream mixture into the yolks while whisking. Return to heat and stir until thickened. Chill in the refrigerator before churning in an ice cream maker.

Make Dark Chocolate Sauce

  1. 7

    Prepare Sauce

    In a saucepan, heat heavy cream until just simmering. Remove from heat and add chopped dark chocolate. Stir until melted and smooth.

Make Vanilla Chantilly

  1. 8

    Whip Cream

    In a bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

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