Light, airy profiteroles filled with vanilla ice cream and drizzled with warm, rich chocolate sauce—a timeless dessert that’s as elegant as it is irresistible. Perfect for impressing guests or indulging in a sweet treat at home.
2 hrs total time
40 mins active time
Medium
Makes 18
Ingredients
Measurements:
For the profiteroles
⅔ cup (3½ oz) all-purpose flour
½ tsp kosher salt
1 tsp white sugar
5 tbsp (2½ oz) unsalted butter
⅓ cup (2¾ fl oz) milk
⅓ cup (2¾ fl oz) water
3 large eggs
at room temperature
Cooking spray
18 oz vanilla bean ice cream
Powdered sugar
for dusting
For the chocolate sauce
¼ cup (2 fl oz) heavy cream
¼ cup (2 fl oz) milk
4 oz dark chocolate (70% cocoa)
coarsely chopped
Instructions
1To start the profiteroles, place the flour, salt and sugar in a bowl and stir to combine.
2Place the butter, milk and water in a medium saucepan over medium heat and bring to a boil. Once boiling, immediately add the flour mixture all at once and stir vigorously for 3 minutes, or until the mixture comes away from the side of the pan and starts to form a ball.
3Transfer the mixture to the bowl of a stand mixer and let it stand for 2 minutes to cool slightly. Start mixing on medium speed and add the eggs one at a time, beat for 3 minutes, or until smooth and glossy.
4Insert the wire rack into position 6. Select Phase Cook for P1 and set the oven to Bake, No Fan, 350°F, for 25 minutes. Press Confirm for P2 and set the oven to Bake, No Fan, 325°F, for 25 minutes and press Start to preheat. Meanwhile, continue to the next step.
5Spoon the choux dough into a piping bag fitted with a ½-inch plain piping tube.
6Spray the pizza pan with the cooking spray. Pipe the dough into 1½-inch rounds, about 1-inch high and about 1-inch apart.
7Lightly press the tip of each profiterole with a wet finger to flatten the peak. Spray with cooking spray to give them a shine.
8Once preheated, place the pan in the oven and bake for 25 minutes in P1. The oven will automatically switch to P2.
9The profiteroles should be crisp on the outside and dry in the center. If not, bake them a little longer. Cool on the tray.
10To make the chocolate sauce, bring the cream and milk to a boil in a small pan and remove immediately from the heat.
11Place the chocolate in a heatproof bowl and pour over the hot cream mixture. Stir until melted and smooth. Cover and set aside in a warm place to keep warm or refrigerate and reheat when needed.
12Use a serrated knife to slice a quarter off the base of each profiterole.
13Top each base with a scoop of ice cream and then the tops. Dust with powdered sugar. Spoon over the warm chocolate sauce and serve immediately.