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Profiteroles with Vanilla Ice Cream

Profiteroles with Vanilla Ice Cream: A Classic and Elegant Dessert Recipe

  • Author: David Andersson
  • Total Time: 55 mins
  • Yield: 12 profiteroles 1x
  • Diet: Vegetarian

Description

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.

Ingredients

Scale

Ingredients:

  • 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)

Instructions:

  1. Preheat oven to 400°F / 200°C. Line baking sheet with parchment.

  2. Bring water, milk, butter, sugar, and salt to a boil.

  3. Add flour all at once, stir until dough forms a ball and pulls away from pan (1–2 min).

  4. Transfer to bowl, cool 3–5 min.

  5. Add eggs one at a time, mixing until smooth, glossy, and pipeable.

  6. Pipe 1½-inch (4 cm) mounds, spacing apart.

  7. Smooth tips with wet finger, lightly mist with water.

  8. Bake 20–25 min until puffed and golden.

  9. Turn off oven, open door slightly, dry 10 min. Cool completely.

Instructions

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:

  1. Preheat your oven to 400°F / 200°C. Line a baking sheet with parchment paper to prevent sticking.

  2. Combine water, milk, butter, sugar, and salt in a saucepan. Bring it to a boil, ensuring the butter melts completely.

  3. 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.

  4. Remove the dough from the heat and transfer it to a bowl. Allow it to cool for about 3-5 minutes.

  5. 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.

  6. 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.

  7. 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.

  8. Bake the profiteroles for 20-25 minutes, until they are puffed and golden brown. Do not open the oven during the baking process.

  9. 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

  1. Heat the heavy cream in a saucepan until it is steaming, but do not let it boil.

  2. Pour the hot cream over the chopped chocolate and let it sit for 1 minute to melt the chocolate.

  3. 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.

  4. Keep the chocolate sauce warm until you’re ready to serve the profiteroles.

Assembling the Profiteroles with Vanilla Ice Cream

  1. Slice the profiteroles in half horizontally (or poke a hole in the side and pipe in the filling).

  2. 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.

  3. Close the profiteroles and arrange them neatly on a serving plate.

  4. 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.

Notes

These profiteroles filled with creamy vanilla ice cream make a classic, elegant dessert. For extra indulgence, drizzle with warm chocolate sauce or caramel before serving. Serve immediately after assembly to keep the pastry crisp and the ice cream cold.

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Category: Dessert
  • Method: Baked & Assembled
  • Cuisine: French

Nutrition

  • Serving Size: 1 profiterole
  • Calories: 220

Keywords: Choux Pastry Profiteroles, Ice Cream Profiteroles, Chocolate Profiteroles, Profiteroles Recipe, Vanilla Ice Cream Dessert

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