Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
Last modified on: October 13th 2010
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 20 min. | 15 min. | 1 hour 35 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,493 Kcal or 6,251 Kj | 52 gr | 298 gr | 209 gr |
| 75 % | 20 % | 28 % | 32 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 150 Kcal or 628 Kj | 5 gr | 30 gr | 21 gr |
| 8 % | 2 % | 3 % | 3 % |
| Per profiteroles | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 37 Kcal or 155 Kj | 1 gr | 7 gr | 5 gr |
| 2 % | 1 % | 1 % | 1 % |
How much will it cost?
- For 40 profiteroles : 3.82 €
- Per profiteroles : 0.10 €
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: Saint Honoré cake, Puits d'amour, Paris-Brest, Mini Mont-Blanc choux puffs, Valay-Brest, ... All |
 | Chocolate sauce: You can get more informations, or check-out other recipes which use it, for example: Like Bounty, Poire Belle Hélène, ... All |
 | Vanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Ice-cream Vacherin, Peach Melba, Poire Belle Hélène, Baked Alaska, Little caramelized peach tarts, ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Loaf for "les filles'", Ciabatta, Apricot blancmange, Choux pastry (pâte à choux), Chocolate cream, ... All |
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Your 1 comments or questions on this recipe
- This is another weakness of mine. I love choux pastry. Sprinkle profiteroles with chopped almond and sugar?? Oh, that would be a real treat. My favourite is profiterole filled with beaten cream with a bit of sugar. Yummy!Posted by Raspberries april 15th 2011 at 12:53 (n° 1)
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