Profiteroles Recipe

Prep and heat liquids

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. In a medium saucepan combine 1 cup water, 1/4 cup whole milk, 1/2 cup unsalted butter, 1 tsp granulated sugar, and 1/4 tsp fine sea salt. Bring to a rolling simmer over medium heat so the butter melts and the mixture is hot but not boiling over.

Add flour and cook

Remove pan from heat, add 1 cup all-purpose flour all at once, and stir vigorously with a wooden spoon until a smooth dough forms and a skin forms on the bottom of the pan (about 1–2 minutes of cooking to dry the dough slightly).

Cool and add eggs

Transfer the dough to a mixing bowl or keep in the pan off the heat to cool for 3–4 minutes (so eggs won't scramble). Beat in the eggs one at a time: add one egg and stir until fully incorporated and the dough becomes glossy before adding the next. Depending on egg size, you may need slightly less or more than 4 eggs; final dough should be pipeable but hold its shape.

Pipe and bake

Transfer dough to a pastry bag fitted with a plain 1/2-inch (or cut the tip) round tip. Pipe small rounds about 1 to 1 1/2 inches in diameter, spacing 1 inch apart for about 30–36 puffs (yield ~24–30 depending on size). Lightly wet a fingertip with water and smooth any peaks. Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 15–18 minutes until golden brown and hollow-sounding when tapped. Do not open the oven during baking.

Dry out and cool

Turn off oven, crack the door, and leave the puffs inside for 10 minutes to dry out further. Transfer to a wire rack to cool completely before filling (crucial to avoid soggy shells).

Soften and prepare ice cream

Set vanilla ice cream on the counter for 8–12 minutes until slightly softened but not melted (scoopable). Alternatively, scoop into a shallow bowl and return briefly to the freezer to keep firm but workable.

Fill the puffs

Using a small spoon or a small piping bag with a narrow tip, make a small hole in the bottom of each cooled choux puff (or slice in half horizontally). Quickly pipe or spoon about 1 to 1 1/2 tablespoons of vanilla ice cream into each puff (for halved shells, fill the bottom and cap). Place filled profiteroles on a tray and return to the freezer for at least 15–20 minutes to firm the ice cream and set the shells.

Warm the cream

Place 3/4 cup heavy cream in a small saucepan and warm over medium heat until it just begins to simmer at the edges (do not boil). Remove from heat.

Make ganache

Put 6 oz chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit 1–2 minutes to melt. Stir gently until smooth and glossy. Stir in 1 tbsp unsalted butter, 1 tsp corn syrup or honey (if using), and 1/4 tsp vanilla extract (if using) until combined. If the sauce is too thick, stir in 1–2 tsp warm water or additional cream to reach a pourable consistency. Keep warm over a bain-marie or reheat briefly before serving.

Assemble

Remove the filled profiteroles from the freezer. Arrange them on a serving platter. Spoon or drizzle warm bittersweet chocolate sauce over the profiteroles just before serving so it slightly melts the ice cream and creates a glossy coating. Work quickly so the ice cream doesn't fully melt.

Optional garnish

Dust lightly with powdered sugar and sprinkle toasted sliced almonds or chopped pistachios for crunch and contrast. Serve immediately: profiteroles should be cold inside with warm chocolate outside.