Profiteroles with Vanilla Ice Cream are the epitome of indulgence and elegance. These little choux pastry puffs, filled with rich vanilla ice cream and topped with warm chocolate sauce, are the perfect dessert for any occasion. Whether you’re hosting a dinner party or enjoying a quiet evening at home, this dessert is sure to impress. The best part? It can be made ahead of time, allowing you to focus on your guests while still serving a gourmet treat. In this article, we will walk you through the step-by-step process of making profiteroles from scratch, including tips for variations and serving suggestions.
What are Profiteroles with Vanilla Ice Cream?
Profiteroles, also known as cream puffs, are delicate, light, and airy pastry shells traditionally filled with whipped cream, pastry cream, or ice cream. When paired with vanilla ice cream, these puffs become an irresistible dessert. The combination of warm, decadent chocolate sauce with cold, creamy ice cream creates a delightful contrast of temperatures and textures that is sure to please any palate.
The Origin of Profiteroles
The history of profiteroles dates back to the 16th century in France, where they were first created by the famous chef Panterelli. Initially, these small puffs of choux pastry were savory and filled with cheese. Over time, however, they evolved into the sweet dessert we know today, especially after the addition of cream or ice cream. The word “profiterole” itself is derived from the French word “profit,” referring to a small payment or benefit — a fitting name for such a delightful treat!
Ingredients for Profiteroles with Vanilla Ice Cream
To make this classic dessert, you’ll need to gather the following ingredients:
1. Choux Pastry (Profiterole Shells)
- ½ cup (120 ml) water
- ½ cup (120 ml) milk
- 8 tbsp (115 g) unsalted butter
- 1 tsp sugar
- ½ tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs (room temp)
2. Filling (Vanilla Ice Cream)
- Vanilla ice cream (classic) — scoop when assembling
- Optional non-ice cream alternatives: Pastry cream, chantilly cream, or diplomat cream
3. Warm Chocolate Sauce (Classic Profiterole Topping)
- 1 cup (150 g) dark chocolate, chopped (or chips)
- ¾ cup (180 ml) heavy cream
- 1 tbsp butter (optional, for shine)
- 1 tsp vanilla or 1 tbsp liqueur (e.g., rum, Grand Marnier, optional)
Step-by-Step Instructions for Making Profiteroles with Vanilla Ice Cream
1. Preparing the Choux Pastry (Profiterole Shells)
The first step in making profiteroles is creating the delicate choux pastry shells. Here’s how to do it:
- Preheat your oven to 400°F / 200°C. Line a baking sheet with parchment paper to prevent sticking.
- Combine water, milk, butter, sugar, and salt in a saucepan. Bring it to a boil, ensuring the butter melts completely.
- Once the mixture is boiling, add the flour all at once, stirring constantly with a wooden spoon. Continue to cook and stir for 1-2 minutes until the dough forms a ball and pulls away from the sides of the pan.
- Remove the dough from the heat and transfer it to a bowl. Allow it to cool for about 3-5 minutes.
- Add the eggs one at a time, mixing after each addition until the dough becomes smooth, glossy, and pipeable. This step is crucial to achieving the right texture for your profiteroles.
- Pipe the dough onto your prepared baking sheet. Using a piping bag or spoon, create 1½-inch (4 cm) mounds, spacing them apart to allow room for puffing.
- Smooth the tips of the dough with a wet finger to prevent any sharp points that could burn during baking. Lightly mist the dough with water for a crispier result.
- Bake the profiteroles for 20-25 minutes, until they are puffed and golden brown. Do not open the oven during the baking process.
- Once baked, turn off the oven and open the door slightly to allow the shells to dry for an additional 10 minutes. This helps ensure they don’t collapse when you remove them. Cool completely on a wire rack.
2. Preparing the Vanilla Ice Cream Filling
If you’re using vanilla ice cream, make sure it is softened slightly before you fill the profiteroles. This will make scooping or piping much easier. If you prefer a non-ice cream filling, you can use pastry cream, chantilly cream, or diplomat cream as alternatives.
3. Making the Warm Chocolate Sauce
- Heat the heavy cream in a saucepan until it is steaming, but do not let it boil.
- Pour the hot cream over the chopped chocolate and let it sit for 1 minute to melt the chocolate.
- Stir the mixture until smooth and glossy. If desired, add 1 tablespoon of butter for a shiny finish, and 1 teaspoon of vanilla extract or a splash of liqueur for extra flavor.
- Keep the chocolate sauce warm until you’re ready to serve the profiteroles.
Assembling the Profiteroles with Vanilla Ice Cream
- Slice the profiteroles in half horizontally (or poke a hole in the side and pipe in the filling).
- Scoop or pipe vanilla ice cream into each profiterole shell. Don’t overfill; aim for a small scoop or piped ball of ice cream to avoid making a mess when serving.
- Close the profiteroles and arrange them neatly on a serving plate.
- Just before serving, pour warm chocolate sauce generously over the top of each profiterole. The warm sauce will melt the ice cream slightly, creating a delicious contrast of textures.
Serving Ideas for Profiteroles with Vanilla Ice Cream
For an added touch of elegance, try some of these creative serving ideas:
- Sprinkle chopped toasted nuts such as almonds, hazelnuts, or pistachios on top for added crunch and flavor.
- Drizzle caramel sauce or raspberry coulis over the profiteroles for a fruity contrast to the chocolate.
- Serve as a “tower” (croquembouche-style) by stacking the profiteroles on a cone or plate for a dramatic presentation, perfect for parties or celebrations.
- Make mini profiteroles for bite-sized desserts that are ideal for small gatherings or buffets.
Tips & Variations for Profiteroles with Vanilla Ice Cream
| Variation | How to Do It |
|---|---|
| Mocha Profiteroles | Add 1 teaspoon of espresso powder to the chocolate sauce. |
| Salted Caramel Profiteroles | Swap the chocolate sauce for caramel sauce and top with sea salt. |
| Matcha Profiteroles | Use matcha-flavored ice cream and drizzle with white chocolate glaze. |
| Gluten-Free Profiteroles | Use a gluten-free flour blend in place of all-purpose flour in the choux pastry. |
| Make-Ahead Option | Freeze the baked shells for up to 1 month; fill them on the day of serving. |
FAQs
Q1: Can I make the profiteroles ahead of time?
Yes! You can bake the profiteroles ahead of time and freeze them for up to one month. Just ensure they are completely cool before freezing. Fill them with ice cream just before serving for the best results.
Q2: Can I use a different filling besides vanilla ice cream?
Absolutely! Profiteroles can be filled with a variety of fillings such as pastry cream, chantilly cream, or diplomat cream. You can even use chocolate mousse or a fruit sorbet for a different twist.
Q3: How do I store leftover profiteroles?
Leftover profiteroles filled with ice cream can be stored in the freezer for up to 1 week. If they are not filled, store them in an airtight container at room temperature for 2-3 days.
Conclusion
Profiteroles with Vanilla Ice Cream are a delightful and versatile dessert that combines the light, airy texture of choux pastry with the richness of ice cream and the indulgence of warm chocolate sauce. Whether you’re making them for a special occasion or just to satisfy your sweet tooth, this classic dessert is sure to impress. By following this step-by-step guide and experimenting with different variations, you’ll be able to create the perfect profiteroles every time. Enjoy!
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