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
40 profiteroles
5 IngredientsLast modified on: October 13th 2010
For 40 profiteroles, you will need:
- 1
2 cups choux pastry (pâte à choux) - 2
1 cup vanilla ice cream - 3
1 1⁄3 cup chocolate sauce - 4
2 tablespoons Milk - 5
1 tablespoon caster sugar
Change these quantities to make:
Change measures:
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 2 cups 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 2 cups 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 : 3.85 €
- 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: Chouquettes, Pets de nonne, Paris-Brest, Puits d'amour, 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, Little caramelized peach tarts, Baked Alaska, Ice-cream Vacherin, Poire Belle Hélène, ... See them all 5
Milk
Like these other recipes: Ciabatta, Ciabatta, Chocolate sauce, Little vanilla, clementine and chestnut verrines, Mascarpone fondant with two lemons, ... See them all 60
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
Scallops with crunchy vegetables and wine sabayon
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.June 11th 2011314 K4 2 hours 60 min.
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.July 18th 20191.16 M4.4 25 min.
Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.February 21th 2011356 K4.3 25 min.
Tatin apples with mascarpone cream
Small pieces of apple cooked "tatin" style (caramelized in a pan) with a light mascarpone cream.November 20th 2011186 K4.3 1 hour 3 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
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