Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
1 hour 35 min.
Easy
3.85 €
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
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 % | 2,720 RDI=140 % | 11,390 RDI: 140 % |
| Per 100 g | 30 RDI=10 % | 140 RDI=10 % | 100 RDI=20 % | 270 RDI=10 % | 1,150 RDI: 10 % |
| Per profiteroles | 6 RDI=3 % | 40 RDI=3 % | 30 RDI=4 % | 70 RDI=3 % | 290 RDI: 3 % |
How much will it cost?
- For 40 profiteroles : 3.85 €
- Per profiteroles : 0.10 €
Change currency:
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: Valay-Brest, Pets de nonne, Saint Honoré cake, Paris-Brest, 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: Poire Belle Hélène, Like Bounty, ... See them all 2
Vanilla ice cream
You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Ice-cream Vacherin, Poire Belle Hélène, Baked Alaska, Little caramelized peach tarts, ... See them all 5
Milk
Like these other recipes: Flognarde, Chocolate tart, Nantes Tourton, Lime crémeux, Chard and cauliflower soup, ... See them all 67
Other recipes you may also like
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017488 K4.2 2 hours 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018446 K 24.3 45 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016485 K4.4 7 min.
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc. February 16th 2014833 K5 6 min.
Nanterre brioche
This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould. September 10th 2018293 K3.8 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe