Profiteroles

Name: Profiteroles
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: French
Ingredients: 125ml Water; 125ml Whole Milk; 100g Unsalted Butter, cubed; 1 tsp Granulated Sugar; 1/2 tsp Salt, fine; 150g All-purpose Flour; 4 large Eggs; 750ml Vanilla Ice Cream; 200g Dark Chocolate (60–70% Cocoa), chopped; 200ml Heavy Cream; 20g Unsalted Butter

Light, airy profiteroles filled with cold vanilla ice cream and finished with a glossy dark chocolate sauce — a timeless French dessert that's elegant yet surprisingly simple to make. Crisp choux pastry puffs cradle creamy ice cream, while warm ganache adds a rich, indulgent finish. Serve immediately for the perfect contrast of hot and cold.

Light, airy profiteroles filled with cold vanilla ice cream and finished with a glossy dark chocolate sauce — a timeless French de... Show more

Traditional French Recipe

Health Grade

D · Occasional

Rating

4.4

Time

1 hr

Price

1,68 €

Calories

771 kcal

vegetarian

holiday/special occasion

french

gourmet

Method

Preheat the oven

Heat the oven to 425° F and line two baking sheets with parchment so the puffs release easily.

Make the dough

In a medium saucepan, combine Water, Whole Milk, Unsalted Butter (cubed), Granulated Sugar, and Salt (fine). Bring it up to a boil over medium heat, then add All-purpose Flour all at once and stir vigorously until the dough forms a smooth ball and pulls away from the sides of the pan. Keep stirring over the heat for 1 minute to dry it out a little.

Beat in eggs

Scrape the hot dough into a bowl and let it cool for 5 minutes so it is warm, not scorching hot. Beat in Egg one at a time, mixing well after each addition, until the dough is glossy and thick enough to slowly fall from the spoon in a ribbon.

Bake the shells

Spoon or pipe walnut-sized mounds onto the prepared sheets, leaving room for them to puff. Bake for 15 minutes at 425° F, then lower the oven to 350° F and bake for 10 to 12 minutes more, until the shells are deeply golden and feel light. Poke a small hole in each one, turn the oven off, and let them dry inside for 5 minutes with the door cracked.

Make the sauce

While the shells bake, warm Heavy Cream with the unsalted butter in a small saucepan until it is steaming and just starting to bubble at the edges. Pour it over Dark Chocolate (60–70% Cocoa) (chopped), wait 2 minutes, then whisk until the sauce is smooth, shiny, and pourable.

Fill and serve

Let the shells cool until they are just warm or room temperature. If the Vanilla Ice Cream is very hard, let it sit for 5 minutes until scoopable, then split the shells and fill them generously. Spoon the chocolate sauce over the top and serve immediately so the pastry stays crisp.

Ingredients

Method

For 6 servings

Adjust servings

Nutrition

Per Serving.

Calories

771 kcal

39% of Daily kcal

Protein

14 g

28% RDI

Fat

54 g

30g sat fat

Carbs

57 g

21% RDI

Sugar

28 g

56% RDI

Fiber

4.9 g

16% RDI

Salt

0.7 g

15% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D · 4.6 / 10

Comments

Click to rate

Ingredients

For 6 servings

Adjust servings

For the choux pastry (pâte à choux)

125ml Water
125ml Whole Milk
100g Unsalted Butter, cubed
1 tsp Granulated Sugar
1/2 tsp Salt, fine
150g All-purpose Flour
4 large Eggs

For the filling

750ml Vanilla Ice Cream

For the chocolate sauce

200g Dark Chocolate (60–70% Cocoa), chopped
200ml Heavy Cream
20g Unsalted Butter

Profiteroles

Method

Preheat the oven

Make the dough

Beat in eggs

Bake the shells

Make the sauce

Fill and serve

Ingredients

Method

For the choux pastry (pâte à choux)

For the filling

For the chocolate sauce

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the choux pastry (pâte à choux)

For the filling

For the chocolate sauce

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