Description
Delicious profiteroles filled with vanilla ice cream and drizzled with rich chocolate sauce.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- Vanilla ice cream (or your favorite flavor)
- 1 cup heavy cream
- 200g dark chocolate (roughly chopped)
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Choux Pastry: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, and salt. Bring to a gentle boil over medium heat. As soon as the butter melts, add the flour all at once and stir vigorously with a wooden spoon. Keep stirring until the mixture forms a ball and pulls away from the sides of the pan — this usually takes about 2–3 minutes. Let the mixture cool for a few minutes before adding the eggs one at a time, stirring well after each addition. The dough will look a bit lumpy at first, but keep mixing until it’s smooth and glossy.
- Bake the Profiteroles: Transfer the dough to a piping bag (or use a spoon) and pipe small mounds onto your prepared baking sheet, leaving space between each. Dampen your finger and smooth down any peaks. Bake for 20–25 minutes or until golden brown and puffed. Resist opening the oven door too soon — the steam is what makes them rise! Once baked, remove from the oven and poke a small hole in the side of each puff to let out steam. Let them cool completely on a wire rack.
- Make the Chocolate Sauce: In a small saucepan, heat the cream until just about to boil. Remove from heat and add the chopped chocolate. Let it sit for a minute to melt, then stir in the sugar and vanilla until smooth and glossy.
- Assemble the Profiteroles: When the choux puffs are cool, slice them in half horizontally. Add a scoop of vanilla ice cream to the bottom half and place the top back on. Arrange profiteroles on a serving plate and pour warm chocolate sauce generously over the top. Serve immediately.
Notes
- Make sure to let the choux pastry cool before adding the eggs for the best texture.
- Resist the urge to open the oven while baking to ensure proper rising.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 profiterole
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg