Description
A delightful dessert combining light choux pastry filled with ice cream and drizzled with rich chocolate sauce.
Ingredients
Scale
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) milk
- 1/2 cup (115 g) unsalted butter
- 1/2 tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
- Vanilla ice cream (or your favorite flavor)
- 1/2 cup (120 ml) heavy cream
- 4 oz (115 g) dark chocolate, chopped
- 1 tbsp sugar
- 1/2 tsp vanilla extract
Instructions
- Make the Choux Pastry: Start by combining water, milk, butter, and salt in a saucepan over medium heat. Once the mixture reaches a boil and the butter has fully melted, remove from heat and quickly stir in the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. Return the pan to low heat and cook the dough for 1–2 more minutes, stirring constantly. This helps remove excess moisture and sets the structure. Transfer the dough to a mixing bowl. Let it cool slightly, about 5 minutes—this is important so the eggs don’t scramble. Then, beat in the eggs one at a time, mixing well after each addition. The final dough should be smooth, shiny, and pipeable.
- Pipe and Bake: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spoon the dough into a piping bag fitted with a round tip, then pipe small mounds (about the size of a golf ball), spacing them an inch apart. Lightly dampen your finger with water and smooth out any peaks. Bake for 20–25 minutes, or until puffed and golden. Do not open the oven early, or they may deflate. Once done, cool completely on a wire rack.
- Make the Chocolate Sauce: In a small saucepan, heat the heavy cream and sugar over medium heat just until it begins to simmer. Remove from heat and stir in the chopped dark chocolate until smooth. Add vanilla extract and stir again.
- Assemble the Profiteroles: Slice each pastry in half horizontally. Place a scoop of ice cream inside the bottom half, then top it with the pastry lid. Drizzle the warm chocolate sauce generously over each profiterole stack. Serve immediately and enjoy the warm-cold contrast that makes this dessert unforgettable.
Notes
- Make sure not to open the oven while baking the choux to prevent deflation.
- Let the dough cool before adding eggs to avoid scrambling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 profiterole
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg