Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
269,971 14.0/5 for 20 ratings
Grade this recipe: Last modified on: October 13th 2010
For 40 profiteroles, you will need:
- 0
2 cups Choux pastry (pâte à choux) - 1
1 cup Vanilla ice cream - 2
1 1⁄3 cup Chocolate sauce - 3
2 tablespoons milk - 4
1 tablespoon caster sugar
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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
To eat right now.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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,769 Kcal or 11,593 Kj | 48 gr | 283 gr | 198 gr |
| 138 % | 18 % | 27 % | 30 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 278 Kcal or 1,164 Kj | 5 gr | 28 gr | 20 gr |
| 14 % | 2 % | 3 % | 3 % |
| Per profiteroles | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 69 Kcal or 289 Kj | 1 gr | 7 gr | 5 gr |
| 3 % | <1 % | 1 % | 1 % |
How much will it cost?
- For 40 profiteroles : 3.82 €
- Per profiteroles : 0.10 €
Note : These prices are only approximate.
Source
Home made.More recipes?
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, Paris-Brest, Chouquettes, Saint Honoré cake, Puits d'amour, ... All |
 | Chocolate sauce: You can get more informations, or check-out other recipes which use it, for example: Poire Belle Hélène, Like Bounty, ... All |
 | Vanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Little caramelized peach tarts, Baked Alaska, Poire Belle Hélène, Ice-cream Vacherin, Peach Melba, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Liège waffles, Choux pastry (pâte à choux), Muffin dough, Two-cheese quiche, Crème de foie gras, ... All |
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.72,9184.0/5 for 20 ratings 1 hour 11 min.
Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".62,395 23.9/5 for 20 ratings 16 min.
Tartiflette
A personal version of a classic recipe from Savoy.97,700 14.6/5 for 11 ratings 1 hour 27 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...114,910 63.9/5 for 7 ratings 4 days 15 hours 50 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.73,535 44.3/5 for 4 ratings 23 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-05-31)
Note: We'll never share your email 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 email 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.
Post your comment or question
Your 1 comments or questions on this recipe