Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
1 hour 35 min.
Easy
40 profiteroles
5 IngredientsLast modified on: October 13th 2010
For 40 profiteroles, you will need:
- 1
450 g choux pastry (pâte à choux) - 2
200 ml vanilla ice cream - 3
300 ml chocolate sauce - 4
2 tablespoons Milk - 5
1 tablespoon caster sugar - Total weight: 995 grams
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Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 15 min.
All in all: 1 hour 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 40 min.
Preheat oven to 220°C or 428°F.
Make 450 g choux pastry (pâte à choux).
Using a forcing bag, pipe small heaps of dough (about 1 cm or 0.8 inch diameter) on a baking sheet.
Round off the small peaks with a tablespoon dipped in milk.
Sprinkle a pinch of sugar on each heap.
Make 450 g choux pastry (pâte à choux).
Using a forcing bag, pipe small heaps of dough (about 1 cm or 0.8 inch diameter) on a baking sheet.
Round off the small peaks with a tablespoon dipped in milk.
Sprinkle a pinch of sugar on each heap.
Stage 2 - 15 min.
Put in the oven and cook until choux are golden brown.
Leave to cool on a rack.
Leave to cool on a rack.
Stage 3 - 20 min.
With a steak knife, split each choux in half, horizontally.
Stage 4 - 15 min.
Fill each choux with a teaspoon of vanilla ice-cream.
Stage 5 - 5 min.
And finally, top with plenty of chocolate sauce, warm or hot, and serve immediately.
Remarks
Classic profiteroles, as in this recipe, can be varied many ways: "inversed" with chocolate ice-cream and custard (crème anglaise), "mint out" with chocolate ice-cream, and mint crème anglaise or "mint in" with mint ice-cream and chocolate sauce, etc.
If you like them, you can sprinkle chopped almonds with the sugar top of dough heaps.
It's a dessert that can easily be made in advance, but filling with ice-cream and topping with chocolate sauce must be done at the last minute.
Contrary to most other recipes and websites, I think that profiteroles should be made with small "bite-size" puffs rather than big ones which need to be cut before eating. You should be able to eat profiteroles with a teaspoon.
If you like them, you can sprinkle chopped almonds with the sugar top of dough heaps.
It's a dessert that can easily be made in advance, but filling with ice-cream and topping with chocolate sauce must be done at the last minute.
Contrary to most other recipes and websites, I think that profiteroles should be made with small "bite-size" puffs rather than big ones which need to be cut before eating. You should be able to eat profiteroles with a teaspoon.
Keeping: To eat right now.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 270 RDI=110 % | 1,430 RDI=140 % | 1,010 RDI=150 % | 7,090 RDI=360 % | 29,700 RDI: 360 % |
| Per 100 g | 30 RDI=10 % | 140 RDI=10 % | 100 RDI=20 % | 710 RDI=40 % | 2,990 RDI: 40 % |
| Per profiteroles | 6 RDI=3 % | 40 RDI=3 % | 30 RDI=4 % | 180 RDI=9 % | 740 RDI: 9 % |
How much will it cost?
- For 40 profiteroles : £3.20
- Per profiteroles : £0.10
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Choux pastry (pâte à choux)
You can get more informations, or check-out other recipes which use it, for example: Puits d'amour, Gougères, Valay-Brest, Pets de nonne, Mini Mont-Blanc choux puffs, ... See them all 8
Chocolate sauce
You can get more informations, or check-out other recipes which use it, for example: Like Bounty, Poire Belle Hélène, ... See them all 2
Vanilla ice cream
You can get more informations, or check-out other recipes which use it, for example: Baked Alaska, Ice-cream Vacherin, Little caramelized peach tarts, Peach Melba, Poire Belle Hélène, ... See them all 5
Milk
Like these other recipes: Confectioner's custard (Crème pâtissière, or French pastry cream), Muffin dough, Little vanilla, clementine and chestnut verrines, Lemon Confectioner's Custard, Ciabatta, ... See them all 60
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