Ice cream-filled profiteroles

Ice cream-filled profiteroles

Based on 34 ratings

Difficulty

Medium 👍

Preparation

60 min

Baking

15 min

Resting

30 min

Ingredients

2Servings
l
stracciatella ice cream
56⅔ g
semisweet chocolate
36⅔ g
butter
76⅔ ml
milk
tsp
salt (divided)
43⅓ g
flour
1⅓
eggs
23⅓ g
sugar
80 ml
heavy cream
tsp
vanilla extract
MetricImperial

Utensils

oven, ice cream scoop, parchment paper, 2 baking sheets, freezer, cutting board, knife, wooden spoon, stand mixer or hand mixer with beaters, medium heavy-bottomed saucepan, pastry bag with tip, toothpick, small saucepan, ice cream scoop (optional)

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How-To Videos

chocolate-sauce

Chocolate sauce

how-to-prepare-choux-pastry

How to prepare choux pastry

Nutrition per serving

Cal627
Fat45 g
Protein10 g
Carb50 g
  • Step 1/6

    Chill a baking sheet lined with parchment paper in freezer. Form approx. 18 scoops of ice cream on chilled baking sheet and freeze for approx. 1 hr. Preheat oven to 220°C/425°F. Line another baking sheet with parchment paper. Chop chocolate.
    • l stracciatella ice cream
    • 56⅔ g semisweet chocolate
    • oven
    • ice cream scoop
    • parchment paper
    • 2 baking sheets
    • freezer
    • cutting board
    • knife

    Chill a baking sheet lined with parchment paper in freezer. Form approx. 18 scoops of ice cream on chilled baking sheet and freeze for approx. 1 hr. Preheat oven to 220°C/425°F. Line another baking sheet with parchment paper. Chop chocolate.

  • Step 2/6

    Add butter, milk, and salt to a heavy-bottomed saucepan over medium heat and bring to a boil, stirring occasionally. When butter is melted and mixture is boiling, reduce heat to medium-low and slowly stir in flour with a wooden spoon until combined and a ball of dough forms around the spoon. Transfer mixture to the bowl of a stand mixer and stir on low for approx. 1 min. Add eggs one at a time and increase speed to medium. Continue to mix until emulsified and a smooth, sticky pastry forms.
    • 36⅔ g butter
    • 76⅔ ml milk
    • tsp salt
    • 43⅓ g flour
    • 1⅓ eggs
    • wooden spoon
    • stand mixer or hand mixer with beaters
    • medium heavy-bottomed saucepan

    Add butter, milk, and salt to a heavy-bottomed saucepan over medium heat and bring to a boil, stirring occasionally. When butter is melted and mixture is boiling, reduce heat to medium-low and slowly stir in flour with a wooden spoon until combined and a ball of dough forms around the spoon. Transfer mixture to the bowl of a stand mixer and stir on low for approx. 1 min. Add eggs one at a time and increase speed to medium. Continue to mix until emulsified and a smooth, sticky pastry forms.

  • Step 3/6

    Transfer to pastry bag.
    • pastry bag with tip

    Transfer to pastry bag.

  • Step 4/6

    Pipe approx. 18 mounds of choux pastry (about 3.75-cm/1.5-inch wide or 2.5-cm/1-inch high) about 2.5-cm/1-inch apart onto prepared baking sheet. Bake at 220°C/425°F until golden brown, approx. 10 to 20 minutes. Turn off oven and allow to sit for another 10 minutes, with door slightly ajar. They should sound hollow when you tap the bottoms. Prick the side of each puff with a toothpick to allow steam to escape. Set aside to cool.
    • toothpick

    Pipe approx. 18 mounds of choux pastry (about 3.75-cm/1.5-inch wide or 2.5-cm/1-inch high) about 2.5-cm/1-inch apart onto prepared baking sheet. Bake at 220°C/425°F until golden brown, approx. 10 to 20 minutes. Turn off oven and allow to sit for another 10 minutes, with door slightly ajar. They should sound hollow when you tap the bottoms. Prick the side of each puff with a toothpick to allow steam to escape. Set aside to cool.

  • Step 5/6

    For chocolate sauce, heat sugar in a heavy-bottomed sauce pan over medium heat, stirring occasionally, until sugar starts to melt. Stop stirring and continue to cook, swirling pan occasionally, until it turns a light amber color. Meanwhile, warm cream in a small saucepan over low heat. Lower heat of sugar, then add cream and continue to cook and stir until caramel is combined and smooth (the sugar may seize; continue to cook until melted and combined). Remove from heat and add vanilla extract and salt. Stir in chocolate until melted and smooth. Cover and keep warm for serving.
    • 23⅓ g sugar
    • 80 ml heavy cream
    • tsp vanilla extract
    • small saucepan
    • medium heavy-bottomed saucepan

    For chocolate sauce, heat sugar in a heavy-bottomed sauce pan over medium heat, stirring occasionally, until sugar starts to melt. Stop stirring and continue to cook, swirling pan occasionally, until it turns a light amber color. Meanwhile, warm cream in a small saucepan over low heat. Lower heat of sugar, then add cream and continue to cook and stir until caramel is combined and smooth (the sugar may seize; continue to cook until melted and combined). Remove from heat and add vanilla extract and salt. Stir in chocolate until melted and smooth. Cover and keep warm for serving.

  • Step 6/6

    To serve, slice profiteroles horizontally, then fill each with a ball of ice cream. Serve profiteroles with a generous drizzle of chocolate sauce. Enjoy!
    • ice cream scoop (optional)
    • knife

    To serve, slice profiteroles horizontally, then fill each with a ball of ice cream. Serve profiteroles with a generous drizzle of chocolate sauce. Enjoy!

  • Enjoy your meal!

    Ice cream-filled profiteroles

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