Profiteroles With Vanilla Ice Cream And Chocolate Sauce

Profiteroles – French cream puffs filled with vanilla ice cream and topped with chocolate sauce. Chocolate sauce on this profiteroles is the “live jazz”. Don’t let the long recipe scare you, it is very easy and worth all the time involved. It is a great dessert you can impress your family and friends with. 

Profiteroles With Vanilla Ice Cream And Chocolate Sauce

Natalija
For chocolate lovers, use chocolate ice cream instead of vanilla.
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 50 mini puffs

Ingredients
  

Dough

  • 200 ml water
  • 1 pinch salt
  • 100 g butter
  • 120 g sifted flour
  • 3-4 eggs

Filling

  • 800 g chocolate or vanilla ice cream

Chocolate sauce

  • 250 ml milk or heavy cream
  • 300 g dark chocolate (60% cacao)

Instructions
 

The dough

  • Preheat oven to 390 degrees F. Line 2 baking sheets with parchment paper.
  • In a medium pot, add water, butter and salt. Bring to a boil and remove from the heat.
  • Add sifted flour and mix well.
  • Mix until the dough comes away from the walls and forms into a ball.
  • Add the eggs, one by one and mix well. (If the eggs are large, use only 3 eggs.)
  • The dough should become smooth and shiny. Return saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
  • Transfer the dough to a piping bag to pipe specific shapes (size of the walnut is the best). Space the puffs slightly apart on the baking sheet, because the dough will rise.
  • Bake for about 20 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let it cool completely and carefully transfer to a flat surface.

Filling

  • Cut puffs in half. Place one small scoop of ice cream ball on the bottom of each puff.
  • Replace the top. As soon as you done, place them in the freezer, until they are ready to be served.

Chocolate souce

  • In a small, saucepan bring milk to boil, remove from the heat and pour the liquid over the chocolate. Allow it to sit for 1 minute.
  • Mix it until the mixture is smooth.
  • Remove the profiteroles from the freezer. Arrange 3 puffs per plate. Drizzle each serving with chocolate sauce and Voilà! 😉 Bon appetite.
    Profiterole
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Petits Choux

This is one of my favorite puff pastry for a “cafe gourmand“.

Petits choux

Natalija
Cream Petits choux will go perfectly with your coffee or tea.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 8 personnes

Ingredients
  

Ingredients for the choux pastry

  • 200 ml water
  • 100 g butter
  • 2 pinches of salt
  • 120 g flour
  • 3-4 eggs

Ingredients for the cream

  • 1 egg yolk
  • 120 g sugar
  • 125 ml milk
  • 1/2 vanilla bean cut into two in its length
  • 200 g softened butter
  • 1 tbsp icing sugar

Instructions
 

For the choux pastry

  • Preheat the oven to 200°C (thermostat 6/7). Cover a baking sheet with parchment paper.
  • In a saucepan, put the butter and salt. Bring to a boil. When the butter is completely melted, remove the pan from the heat.
  • Add flour and mix well.
  • The dough should form a ball.
  • Add the eggs one by one. Mix well.
  • The dough should be smooth and not stick to the edges of the pan.
  • Using a spoon or a pastry bag, form small heaps of dough on the baking sheet, separating them from each other as the puffs will double in size during cooking.
  • Bake at 200°C for 10-15 minutes. Then lower the temperature to 180°C (thermostat 6) and cook for another 10 minutes or so until you get a nice golden color. Remove the puffs from the oven and let cool.

For the cream

  • In a small saucepan, blanch the egg with the sugar.
  • Add milk and vanilla. Place over very low heat. Stirring constantly, bring to a boil. Remove from heat and let cool. Remove the vanilla pod.
  • In the bowl of a mixer, cream the butter. While continuing to mix, gradually incorporate the milk and sugar preparation.
  • Make an incision in the choux. Using a teaspoon or a pastry bag, fill them with the cream. Sprinkle with icing sugar.
Tried this recipe?Let us know how it was!
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