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Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
Last modified on: October 19th 2026
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: 930 grams
Times for this recipe
Preparation
1 hour 20 min.
Cooking
15 min.
All in all
1 hour 35 min.
When should you start or finish this recipe?
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Step by step recipe
Step 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.
Step 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.
Step 3 - ⌛ 20 min.
With a steak knife, split each choux in half, horizontally.
Step 4 - ⌛ 15 min.
Fill each choux with a teaspoon of vanilla ice-cream.
Step 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: Homemade.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 5 g RDI=7 % | 23 g RDI=9 % | 18 g RDI=24 % | 271 kcal RDI=14 % | 1,136 kJ RDI=14 % |
| Per profiteroles | 1 g RDI=2 % | 5 g RDI=2 % | 4 g RDI=6 % | 63 kcal RDI=3 % | 263 kJ RDI=3 % |
| Whole recipe | 44 g RDI=68 % | 216 g RDI=82 % | 165 g RDI=225 % | 2,513 kcal RDI=126 % | 10,522 kJ RDI=126 % |
How much will it cost?
For 40 profiteroles
3.35 €
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:
Chocolate sauce
You can get more informations, or check-out other recipes which use it, for example:
Vanilla ice cream
You can get more informations, or check-out other recipes which use it, for example:
Milk
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