🍨 Profiteroles
Profiteroles are small, hollow choux pastry puffs split and filled with vanilla ice cream, then covered with warm chocolate sauce. The contrast is the point: crisp, airy pastry, cold creamy ice cream and glossy hot chocolate. They are a classic bistro and restaurant dessert, usually served three to a plate.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 125 ml water
- 50 g butter
- 70 g plain flour
- 2 eggs
- Pinch of salt
- 500 ml vanilla ice cream
- 100 g dark chocolate
- 100 ml cream
Method
- Bring water, butter and salt to the boil, add the flour all at once and stir over the heat for 1–2 minutes until the dough leaves the pan.
- Cool for 5 minutes, then beat in the eggs one at a time until smooth and glossy.
- Pipe 18 small mounds onto a lined tray and bake at 200 °C for 20–25 minutes until puffed and golden; cool completely.
- Melt the chocolate with the cream over low heat, stirring until smooth.
- Split each puff, fill with a small scoop of ice cream and pour over the warm sauce just before serving.
How to make it lighter
- Serve two puffs instead of three and use small ice cream scoops.
- Drizzle the chocolate sauce in a thin line rather than covering the puffs.
- Add fresh berries on the plate so a smaller portion feels like a full dessert.
History
Filled choux pastry puffs have long been a staple of French pâtisserie. Serving them with ice cream and chocolate sauce is the version best known on restaurant menus today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →