I love making classic French profiteroles because they feel elegant yet comforting at the same time. Light, crisp choux pastry shells are filled with creamy vanilla ice cream and finished with a smooth, warm chocolate sauce. Every bite gives me that perfect contrast of textures and temperatures that makes this dessert unforgettable.
Why You’ll Love This Recipe
I enjoy this recipe because it looks impressive without being overly complicated. I like how the choux pastry puffs beautifully in the oven and creates a hollow center that is perfect for filling. I also appreciate how versatile profiteroles are, since I can change the filling or sauce depending on the occasion while still keeping that classic French feel.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the choux pastry
1/2 cup water
1/2 cup whole milk
1/2 cup unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
For the filling
2 to 3 cups vanilla ice cream
For the chocolate sauce
1 cup heavy cream
6 ounces semisweet or bittersweet chocolate, chopped
pinch of salt
Directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a saucepan, I combine the water, milk, butter, sugar, and salt and bring everything to a boil over medium heat.
Once the butter is completely melted, I remove the pan from the heat and add the flour all at once. I stir quickly until the mixture forms a smooth dough and pulls away from the sides of the pan. I let the dough cool for a few minutes so the eggs do not scramble.
I add the eggs one at a time, mixing well after each addition, until the dough becomes smooth and glossy. I spoon or pipe small mounds of dough onto the prepared baking sheet, leaving space between each one.
I bake the profiteroles for about 20 to 25 minutes, until they are puffed and golden brown. After baking, I transfer them to a wire rack and let them cool completely.
To make the chocolate sauce, I heat the heavy cream in a small saucepan until it just begins to steam. I remove it from the heat and add the chopped chocolate and salt, stirring until the sauce is smooth and shiny.
I slice each cooled profiterole in half, add a scoop of vanilla ice cream to the bottom half, and place the top back on. I drizzle warm chocolate sauce over the filled profiteroles and serve them immediately.
Servings And Timing
This recipe makes about 12 to 15 profiteroles, depending on their size. I usually spend around 30 minutes on preparation, 25 minutes baking, and about 5 minutes on the chocolate sauce, making the total time roughly 1 hour.
Storage/Reheating
I prefer storing unfilled profiterole shells in an airtight container at room temperature for up to one day. If they lose their crispness, I reheat them in a 300°F (150°C) oven for 5 to 7 minutes. I avoid storing filled profiteroles, since the ice cream melts and softens the pastry.
FAQs
Can I make the choux pastry ahead of time?
I like baking the shells ahead of time and storing them unfilled. I always fill them just before serving to keep the texture perfect.
Why did my profiteroles not puff?
In my experience, this usually happens if the oven is not hot enough or if the dough has too much moisture. I always preheat the oven fully and avoid opening the door while baking.
Can I use a different filling?
I often use whipped cream or pastry cream instead of ice cream. Both options work beautifully and give a more traditional cream-filled profiterole.
How do I keep the chocolate sauce smooth?
I make sure the cream is hot but not boiling, then let the chocolate sit for a moment before stirring. This helps the sauce stay silky and glossy.
Can I freeze profiterole shells?
I sometimes freeze the baked, unfilled shells in an airtight container for up to one month. I thaw them at room temperature and reheat briefly in the oven before filling.
Conclusion
Classic French profiteroles are one of my favorite desserts to make and serve. I love how simple ingredients come together to create something so refined and delicious. Whether I make them for a dinner party or a special family treat, these profiteroles always feel like a celebration on a plate.
Classic French Profiteroles are light, crisp choux pastry shells filled with creamy vanilla ice cream and topped with a warm, silky chocolate sauce. Elegant yet approachable, this dessert combines beautiful textures and rich flavors for a memorable treat.
Total Time:1 hour
Yield:12–15 profiteroles
Ingredients
For the choux pastry:
1/2 cup water
1/2 cup whole milk
1/2 cup unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
For the filling:
2 to 3 cups vanilla ice cream
For the chocolate sauce:
1 cup heavy cream
6 ounces semisweet or bittersweet chocolate, chopped
Pinch of salt
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
Remove from heat, add the flour all at once, and stir until a smooth dough forms and pulls away from the pan sides. Let cool slightly.
Add the eggs one at a time, mixing well after each until the dough is smooth and glossy.
Pipe or spoon small mounds of dough onto the baking sheet, spacing them apart.
Bake for 20–25 minutes until puffed and golden brown. Transfer to a wire rack to cool completely.
For the chocolate sauce, heat the heavy cream until it begins to steam. Remove from heat and add chopped chocolate and a pinch of salt, stirring until smooth and shiny.
Slice each cooled profiterole in half, add a scoop of vanilla ice cream to the bottom half, replace the top, and drizzle with warm chocolate sauce. Serve immediately.
Notes
Fill profiteroles just before serving to keep shells crisp.
Use whipped cream or pastry cream instead of ice cream for a non‑frozen version.
If the sauce thickens, warm gently and stir to smooth it again.
Freeze unfilled shells for up to one month and reheat briefly before filling.
Avoid opening the oven while baking to ensure proper puffing.
