Chocolate Ice Cream Profiteroles
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:24 profiteroles
- 2ounces/60 grams raw shelled hazelnuts (optional)
- ¼pound/113 grams unsalted butter (1 stick)
- ¼teaspoon salt
- 1cup/150 grams all-purpose flour
- 4eggs, plus 1 egg lightly beaten for glaze
- 1cup/120 milliliters heavy cream, chilled
- 1tablespoon granulated sugar
- 1quart/1 liter chocolate hazelnut ice cream (see recipe), or other ice cream
- 1cup/240 milliliters warm bittersweet chocolate sauce (see recipe), or other chocolate sauce
- Confectioners’ sugar, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
160 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 3 grams protein; 62 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 425 degrees. If using hazelnuts, place on a baking sheet and roast until quite dark, about 10 minutes. Let cool slightly, then use a clean kitchen towel to rub off skins, discarding the skins. Crush nuts coarsely with a rolling pin or meat mallet and set aside.
- Step 2
To make the puffs, put 1 cup/240 milliliters water, the butter and the salt in a saucepan over high heat and bring to a boil. Add flour and stir with a wooden spoon until mixture comes together and forms a sticky ball. Lower heat to medium and continue to cook, stirring, for a minute or 2 more.
- Step 3
Transfer dough to the bowl of a stand mixer fitted with paddle attachment. Mix at medium speed to cool dough slightly, then increase speed and begin to add 4 eggs, 1 at a time. Make sure each egg is fully incorporated into dough before adding the next. When all eggs have been added, scrape down sides of bowl and beat again until dough is smooth and glossy.
- Step 4
Line a pair of 12-by-18-inch baking sheets with parchment. Put dough in a pastry bag (or use two soup spoons) and form mounds that are 2½ inches in diameter, 12 mounds per sheet, spaced evenly. Brush each mound with beaten egg, smoothing pointy tops with a finger. Bake for 10 minutes at 425 degrees, then reduce heat to 375 degrees and continue baking until puffs are well browned and crisp, about 25 minutes more. Cool to room temperature. (If desired, puffs may be baked in advance, frozen and recrisped at 400 degrees for 10 minutes.)
- Step 5
Put cream and sugar in a small mixing bowl and whip to a soft, light consistency.
- Step 6
To assemble profiteroles, cut puffs in half horizontally. Place 2 tablespoons softly whipped cream on the bottom half of each puff, then a scoop of ice cream. Replace the tops. Transfer filled profiteroles to dessert plates or bowls, 2 per serving. Drizzle with warm chocolate sauce and sprinkle with reserved crushed hazelnuts, if using. Dust with confectioners’ sugar and serve immediately.
Private Notes
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Cooking Notes
Andy Gustafson
This is a good choux paste stand mixer recipe. I think there is a tendency to over complicate making this batter. These flour, egg, water, butter proportions worked great. Skip the pastry bag and use a large ziplock and snip the corner to pipe it out.
Kristen A
Eggs can be incorporated by hand, no stand mixer necessary.
Susan
This dough worked out very well, and shaping them with the spoons as suggested worked fine. The finished pastries were quite tender, unlike past recipes I have tried. Amazing with coffee ice cream and homemade chocolate sauce. Next time I will definitely try hazelnuts!
Rebecca
Great standard recipe. I used half of the profiteroles the same day, filled with ice-cream and a caramel sauce. I froze the other half and served them a few weeks later with a zucchini soup and mascarpone.
JC
What do you mean, "white 'cream' (no vanilla) ice cream"?
Leanne
Mixed them by hand using the same pot as the flour and butter. Used a zipper bag, instead of a piping bag. Also, didn’t brush them with egg before baking. They were still perfect. This is a good solid recipe.
HK
Use this one for Xmas! Coffee ice cream?
M. Ulrich
Solid recipe. Kept at 425 until baked. Accidentally forgot the sugar. Still turned out great for a first try!
Cat
Delicious. Based on what I could get, I used hazelnut gelato from the store and toasted, sliced almonds on top. My mother used to make a version of this with peppermint ice cream every New Years which was always such a treat.
lal68t
There does not seem to be enough dough to pipe 24 2.5-inch circles. Should the dough be spread thin? Or should the mounds be smaller in diameter and are 2.5 inches after baking? This made about 24 1-inch puffs.
Rachel
Even better...
Fill with white "cream" (no vanilla) ice cream and drizzle with hot dark chocolate sauce. Beautiful contrast. Experienced this 25 years ago at a restaurant in France....
JC
What do you mean, "white 'cream' (no vanilla) ice cream"?
Rebecca
Great standard recipe. I used half of the profiteroles the same day, filled with ice-cream and a caramel sauce. I froze the other half and served them a few weeks later with a zucchini soup and mascarpone.
Susan
This dough worked out very well, and shaping them with the spoons as suggested worked fine. The finished pastries were quite tender, unlike past recipes I have tried. Amazing with coffee ice cream and homemade chocolate sauce. Next time I will definitely try hazelnuts!
Kristen A
Eggs can be incorporated by hand, no stand mixer necessary.
Andy Gustafson
This is a good choux paste stand mixer recipe. I think there is a tendency to over complicate making this batter. These flour, egg, water, butter proportions worked great. Skip the pastry bag and use a large ziplock and snip the corner to pipe it out.
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