Profiteroles Recipe
Ice Cream Of The Day, Warm Chocolate Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Choux Pastry
Ice Cream Filling
Chocolate Sauce
Method
Choux Pastry Preparation
- 1
- 2
Add Flour
Once boiling, remove from heat and stir in the flour all at once. Return to heat and stir until the mixture pulls away from the sides of the pan.
- 3
Incorporate Eggs
Transfer the mixture to a mixing bowl and let it cool slightly. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- 4
Pipe the Dough
Preheat the oven to 400°F (200°C). Using a piping bag, pipe small mounds (about the size of a golf ball) onto a baking sheet lined with parchment paper.
- 5
Bake the Puffs
Bake in the preheated oven for 20-25 minutes or until golden brown. Do not open the oven door during baking.
- 6
Cool the Puffs
Once baked, remove from the oven and let cool completely on a wire rack.
Ice Cream Filling
- 7
Fill the Choux Puffs
Once the choux puffs are cool, use a small knife to poke a hole in the bottom of each puff and fill with vanilla ice cream using a small scoop or piping bag.
Chocolate Sauce Preparation
- 8
Make the Chocolate Sauce
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips and vanilla extract, stirring until melted and smooth.
Serving
- 9
Serve the Profiteroles
Drizzle the warm chocolate sauce over the filled profiteroles and serve immediately.