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Profiteroles
These classic profiteroles pair crisp, golden choux pastry with cold vanilla ice cream and warm chocolate sauce for an easy, elegant dessert that’s perfect for special occasions or a cozy night in.
Ingredients
- ½ cup (113 g) unsalted butter
- 1 cup (240 ml) water
- 1 teaspoon sugar
- ¼ teaspoon salt
- 1 cup (120 g) all-purpose flour
- 4 large eggs
- ice cream, for serving
- chocolate sauce, for serving
- confectioners' sugar, for serving
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Instructions
- Preheat oven to 425°F (220°C). Line baking pans with parchment paper or silicone liners.
- Bring butter, water, sugar, and salt to a boil in a medium saucepan.
- Add the flour all at once, stirring until it forms a smooth ball and a thin film forms on the pan. Remove from the heat.
- Transfer the dough to a large mixing bowl. Beat on low speed to release the steam until the mixture is warm but not hot.
- Beat in the eggs one at a time until the dough is glossy and pipeable. It should form a thick ribbon that slowly falls from the spatula.
- Scoop or pipe 1½-inch mounds onto the prepared pans. (A #40 cookie scoop works well.)
- Bake for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for 20–25 minutes, or until puffed and deep golden.
- Pierce the bottoms with a skewer to release steam. Then return them to the oven (turned off, door ajar) for 5–10 minutes to dry further. Cool completely.
- Slice the puffs horizontally and fill with small scoops of ice cream just before serving.
- Spoon or drizzle warm chocolate sauce over the top, or sprinkle with confectioners' sugar.
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Notes
- Piping vs scooping: Either method is fine here, so just go with your preference. A #40 cookie scoop (about 1½ tablespoons) makes evenly sized profiteroles that are easy to fill and serve.
- Beating the dough briefly on low after cooking helps release steam and cool it slightly before adding the eggs.
- For the best texture, make sure the shells are deep golden and fully dry before removing them from the oven.
- Ice cream ideas: Vanilla is classic, but chocolate or berry flavors are great, too.
- Chocolate sauce: For an alternative to store-bought, heat ½ cup heavy cream until steaming, pour it over ½ cup finely chopped dark chocolate, add 1 tablespoon butter, and stir until smooth and glossy. Let it cool slightly before serving. For a thicker, scoopable sauce, try my hot fudge sauce.
- Storing unfilled shells: Bake and cool completely, then store in an airtight container at room temperature for up to 1 day or freeze for up to 1 month. Re-crisp in a 350°F oven for 5–7 minutes and cool before filling.
- Filled profiteroles: Best enjoyed immediately; once filled with ice cream, they don’t store well.
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