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.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 profiterole
- Calories: 280
- Sugar: 18g
- Sodium: 115mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
