🇫🇷 France · Dessert
Profiteroles: Decadent Choux Pastry with Ice Cream and Chocolate Sauce
By eatmundo · July 6, 2026
🇫🇷 FRProfiteroles are an iconic French dessert, featuring delicate choux pastry puffs filled with luscious vanilla ice cream, then generously drizzled with a warm, rich dark chocolate sauce. This classic treat offers a delightful contrast of textures and temperatures, making it a true crowd-pleaser.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare choux pastry (pâte à choux): In a medium saucepan, combine 125ml water, 50g unsalted butter, and a pinch of salt. Bring to a rolling boil over medium heat, ensuring butter is fully melted.
- 2
Form the dough: Remove the pan from heat. Add 75g all-purpose flour all at once, stirring vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan. Return to low heat for 1-2 minutes, continuing to stir, to dry out the dough slightly.
- 3
Incorporate eggs: Transfer the dough to a mixing bowl. Let it cool for a few minutes. Gradually beat in 2 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth, glossy, and hold its shape. (A good test: when you lift the spoon, the dough should form a 'V' shape).
- 4
Bake choux puffs: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Using a piping bag with a plain round tip (or two spoons), pipe 15-20 small mounds (about 3cm diameter) onto the baking sheet, spaced apart. Bake for 20-25 minutes, until golden brown, puffed, and firm. Do NOT open the oven door during the first 15 minutes!
- 5
Prepare chocolate sauce: While choux puffs cool, gently melt 100g good quality dark chocolate (at least 60% cocoa solids) with 100ml heavy cream and 20g granulated sugar in a small saucepan over low heat, stirring until smooth and glossy. Keep warm.
- 6
Assemble profiteroles: Once the choux puffs are completely cool, slice them horizontally in half or make a small incision on the bottom. Fill each puff with a small scoop (about 20-30g) of high-quality vanilla ice cream.
- 7
Serve: Arrange 3-4 filled profiteroles on a dessert plate and generously drizzle with the warm chocolate sauce. Serve immediately to enjoy the delightful contrast between the cold ice cream, warm sauce, and delicate pastry.
Frequently Asked Questions
How do I know when my choux pastry dough has the right consistency before piping?+
The dough is ready when it forms a thick, smooth paste that falls slowly from a spoon in a V-shape. Adding eggs gradually is key to achieving this ideal texture, preventing a dough that's either too runny or too stiff.
What is the best way to bake the choux buns to ensure they puff up properly and are hollow inside?+
Start baking at a high temperature (e.g., 400°F/200°C) for about 15 minutes to create steam and initial puff, then reduce the heat (e.g., 350°F/175°C) for another 15-20 minutes until golden brown and firm. Avoid opening the oven door during the first 20 minutes to prevent them from collapsing.
What type of dark chocolate should I use for the sauce, and how can I prevent it from splitting or seizing?+
Opt for a good quality dark chocolate with 50-70% cocoa solids for the richest flavor. To prevent splitting, ensure your heavy cream is hot but not boiling when pouring it over the chopped chocolate, then stir gently from the center until smooth.
Can I prepare the choux pastry shells ahead of time, and what's the best way to store them to maintain their crispness?+
Yes, you can bake the choux shells up to a day in advance. Store them unfilled in an airtight container at room temperature, or freeze them for longer storage, refreshing them briefly in a warm oven before serving.
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