French · Dessert · Hard
Profiteroles
Crisp choux puffs filled with vanilla ice cream and drowned in warm chocolate sauce. Pure indulgence.
The whole recipe in 60 seconds
Profiteroles, in 5 ideas
- Choux pastry is steam-leavened; opening the oven early collapses the puffs.
- The dough should be glossy and fall slowly from the spoon in a V shape.
- Poke the steam hole while they are hot or the insides go soggy.
- Fill just before serving so the shells stay crisp.
- Leftover unfilled puffs freeze beautifully for a month.
What you need
Ingredients
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 large eggs
- Pinch of salt
- 1 pint vanilla ice cream
- 6 oz dark chocolate, chopped
- 1/2 cup heavy cream
- 1 tbsp butter
How to make it
Directions
- Heat the oven to 400F. Boil the water, butter, and salt in a saucepan. Dump in the flour all at once and stir until a smooth ball forms and pulls from the sides, 2 minutes.
- Cool 5 minutes, then beat in the eggs one at a time until glossy and pipeable.
- Pipe 16 mounds onto a parchment-lined sheet. Bake 25 minutes until puffed and deep golden. Do not open the oven early.
- Poke a small hole in the bottom of each puff to release steam, then cool completely.
- For the sauce, heat the cream until steaming, pour over the chocolate and butter, and stir smooth.
- Split each puff, fill with a scoop of ice cream, and spoon warm chocolate sauce over.
Money saver. A zip-top bag with the corner snipped works as a piping bag. No fancy tips needed for rustic puffs.