This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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: Puits d'amour, Chouquettes, Paris-Brest, Mini Mont-Blanc choux puffs, Valay-Brest, ... 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: Poire Belle Hélène, Ice-cream Vacherin, Baked Alaska, Little caramelized peach tarts, Peach Melba, ... See them all 5
Milk
Like these other recipes: How to heat milk without it catching on the bottom of the pan, Chocolate eclairs, Nantes Tourton, Pesto crackers, Cornmeal baps for Anne, ... See them all 63
Other recipes you may also like
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread). October 24th 2017352 K4.1 3 hours 9 min.
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste. December 6th 2015434 K4.8 35 min.
Chinese style chicken
Only "chinese style", not a true chinese recipe. February 28th 2012319 K4 1 hour 40 min.
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow. February 21th 2011355 K5 4 hours 7 min.
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully make chicken nems. [Translator's note: the "rice paper" used here is not the same as the rice paper used in England under macaroons, it's sold in packs of thin round translucent wafers, rather like... April 6th 2017526 K3.8 2 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
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