Go Back
+ servings
Print
A white plate with a stack of profiteroles topped with melted chocolate sauce and a jar of milk in the back.

Profiteroles

Light as air choux pastry is filled with a scoop of ice cream and topped with a chocolate sauce in this irresistable profiterole recipe.

Course Dessert
Cuisine French
Prep 25 minutes
Cook 25 minutes
Total 50 minutes
Servings 18 profiteroles
Calories 214 kcal
Author Michelle

Ingredients

For the Choux Pastry

  • 1 cup water
  • 6 tablespoons unsalted butter cut into ½-inch cubes
  • 2 teaspoons granulated sugar
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour sifted
  • 4 eggs

For the Chocolate Sauce

  • 12 ounces semisweet chocolate chips
  • ½ cup heavy cream
  • 2 tablespoons honey optional
  • 2 tablespoons brewed coffee optional

For the Ice Cream

  • Your favorite flavors!

Directions

  1. Make the Pate a Choux (Choux Pastry): Preheat oven to 400 degrees F and adjust oven racks to upper-middle and lower-middle positions. Line two baking sheets with parchment paper.

  2. Place the water, butter, sugar, and salt in a medium saucepan. Place over high heat and bring to a full rolling boil.

  3. Remove from the heat and add the flour all at once. Using a wooden spoon or stiff silicone spatula and stir until the flour is thoroughly mixed in and no lumps remain, pressing and smashing the dough against the sides of the pan.
  4. Return the pot to medium-high heat and cook, stirring frequently, until the dough comes together into one mass and there is a dry film on the bottom and sides of the pan. If you have an instant-read thermometer, it should register 175 degrees F.
  5. Transfer the dough to a mixing bowl and beat on medium speed for about 2 minutes to cool the dough down. It should register 145 degrees on an instant-read thermometer.
  6. Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Once all of the eggs have been added, scrape down the bottom and sides of the bowl and mix again to ensure everything is fully incorporated, an additional 5 to 10 seconds.
  7. Use immediately or keep at room temperature for up to 2 hours in a piping bag or with a piece of plastic wrap pressed against the surface.
  8. Bake the Puffs: Transfer the choux pastry to a piping bag fitted with a ¼-inch round piping tip (I recommend the Ateco #10). Hold the pastry bag at a 90-degree angle and apply downward pressure to pipe 2-inch wide puffs onto the parchment-lined baking sheets, ensuring that the puffs are 3 inches apart. Dip a finger in cold water and gently pat down any bumps or swirls sticking up on top.

  9. Bake, rotating the sheets halfway through, until the puffs are golden brown and feel light and hollow, about 22 to 27 minutes. Turn off the oven. Prop the door open with a wooden spoon and allow the puffs to set in there for 30 minutes.

  10. Remove from the oven and use a paring knife to make a small slit in the side of each puff. Set aside to cool completely.
  11. Make the Chocolate Sauce: Place the chocolate chips and heavy cream in a heatproof bowl set over a pot of simmering water. Stir until melted and smooth, then remove from the heat and stir in the honey and coffee. Set aside.

  12. Serve the Profiteroles: Cut each puff in half crosswise, add a scoop of ice cream to the bottom half, replace the top, and drizzle with chocolate sauce.

Recipe Notes

Nutritional information is for 1 puff with chocolate sauce; it does not include ice cream.

Nutrition Facts
Profiteroles
Amount Per Serving
Calories 214 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 57mg19%
Sodium 84mg4%
Potassium 136mg4%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 9g10%
Protein 3g6%
Vitamin A 276IU6%
Vitamin C 1mg1%
Calcium 24mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.