Ice cream-filled profiteroles

Based on 31 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

www.instagram.com/julie.e.myers

Difficulty

Medium 👍
60
min.
Preparation
15
min.
Baking
30
min.
Resting

Ingredients

Servings:-6+
1 l stracciatella ice cream
170 g semisweet chocolate
110 g butter
230 ml milk
1 tsp salt (divided)
130 g flour
eggs
70 g sugar
240 ml heavy cream
½ tsp vanilla extract
Metric
Imperial

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)

Nutrition per serving

Cal
627
Protein
10 g
Fat
45 g
Carb
50 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.
    • 1 l stracciatella ice cream
    • 170 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.
    • 110 g butter
    • 230 ml milk
    • ½ tsp salt
    • 130 g flour
    • 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.
    • 70 g sugar
    • 240 ml heavy cream
    • ½ 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!