Classic French Profiteroles
These Classic French Profiteroles are irresistible! Light choux pastry filled with creamy vanilla ice cream and topped with luscious chocolate sauce.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Piping bag with a round tip
- Baking Sheet
- Double boiler or microwave-safe bowl
- Cooling rack
Ingredients
For the Choux Pastry:
- 1/2 cup water plus 2 tablespoons
- 2 tablespoons milk
- 4 tablespoons unsalted butter
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 2 large eggs
For the Filling:
- as needed vanilla ice cream (or any flavor of choice)
For the Chocolate Sauce:
- 1/2 cup heavy cream
- 2 oz semisweet or bittersweet chocolate finely chopped
- pinch salt
Instructions
Prepare the Choux Pastry
- Combine 1/2 cup plus 2 tablespoons water, 2 tablespoons milk, 4 tablespoons unsalted butter, 1 teaspoon sugar, and 1/4 teaspoon salt in a medium saucepan. Heat over medium heat until butter melts and mixture boils gently.
- Remove from heat and quickly stir in 1/2 cup all-purpose flour with a wooden spoon. Mix vigorously until dough forms and pulls away from sides. Cook for 1-2 minutes to dry out dough slightly.
- Transfer dough to mixing bowl and cool for a few minutes until warm. Add 2 large eggs one at a time, mixing well after each addition until batter is smooth and glossy.
Shape and Bake the Profiteroles
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Using piping bag with round tip, pipe small mounds (1 to 1.5 inches diameter) of dough onto baking sheet, spacing them apart.
- Bake for 20-25 minutes until puffed and golden brown. Do not open oven door during baking. Remove and cool on wire rack.
Fill and Serve
- Cut a small slit on side of each cooled profiterole to release steam and create an opening. Fill with vanilla ice cream or pastry cream using a piping bag.
- For chocolate sauce, place 2 oz chopped chocolate in heatproof bowl. Heat 1/2 cup heavy cream until simmering and pour over chocolate. Let sit 1 minute, then stir until smooth and shiny.
- Drizzle warm chocolate sauce over filled profiteroles and serve immediately, or serve sauce on side for dipping.
Notes
- Do not open the oven door while baking to prevent deflating the profiteroles.
- Store unfilled profiteroles in airtight container at room temperature up to 2 days or freeze for longer storage.
- Fill profiteroles just before serving to avoid sogginess from filling.
- For a festive twist, add peppermint extract to chocolate sauce during holidays.
- Use an ice cream scoop instead of piping for more uniform shapes.