Profiteroles with Vanilla Ice Cream and Chocolate Sauce

Profiteroles with Vanilla Ice Cream and Chocolate Sauce

2 reviews, 5 star(s). 50% would make again

Ready in 40 hours

Prep Time: 5 min

Inactive Prep Time: 10 min

Cook Time: 25 min

Level: Intermediate


1 cup Water
1 teaspoon Salt
3 teaspoons Sugar
6 tablespoons butter; cut in pieces
3/4 cup all-purpose flour; sifted, plus 2 tbsp
4 Eggs; beaten
1 egg; beaten, (for brushing)
vanilla ice cream; store bought
chocolate sauce; store bought

Original recipe makes 8



Preheat the oven to 400 degrees F.

In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass.

With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 30 (1 1/2-inch rounds) spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool on a baking rack.

Split the profiteroles nearly in half, leaving a little hinge at the back, and cradle a small scoop of vanilla ice cream inside each. Divide the profiteroles between bowls and pour over some chocolate sauce. Serve cold.

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Calories Per Serving: 326 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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