Profiteroles with Chocolate Sauce
Delicate choux pastry filled with creamy vanilla ice cream, topped with a rich chocolate sauce, offering a harmonious blend of flavors and textures elegant enough for any occasion.
Prep time: 30 minutesCook time: 25 minutesServes: 8
Ingredients
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 tsp salt
4 large eggs
2 pints vanilla ice cream
1 cup heavy cream
8 oz dark chocolate, chopped
2 tbsp granulated sugar
1 tsp vanilla extract
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a saucepan, bring water and butter to a boil, then add flour and salt, stirring vigorously until the mixture forms a ball.
3. Remove from heat and let cool slightly before beating in eggs one at a time until smooth.
4. Transfer mixture to a piping bag and pipe small mounds onto the prepared baking sheet.
5. Bake for 20-25 minutes until golden brown and puffed; cool completely.
6. Slice profiteroles horizontally and fill each with a scoop of vanilla ice cream.
7. For the sauce, heat cream in a saucepan until hot but not boiling; remove from heat.
8. Add chopped chocolate and sugar, stirring until smooth; finish with vanilla extract.
9. Drizzle warm chocolate sauce over filled profiteroles before serving.
Storage
Store profiteroles without ice cream in an airtight container at room temperature for up to 2 days. Fill with ice cream just before serving.
Reheating
If profiteroles are filled, do not reheat, serve immediately. For unfilled choux, reheat in an oven at 350°F for 5 minutes to refresh.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
