Name: Ice Cream Profiteroles
Prep time: 15 min
Cook time: 90 min
Ingredients: 1 cup Water; ½ cup Butter; 1 cup Flour; 4 Eggs; ½ tsp Salt; 1 tbsp Sugar; ½ tsp Vanilla extract; 1 L Ice Cream (or 2L if you want more ice cream); 2 cups Dark Chocolate Couverture

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Ice Cream Profiteroles is a filled French choux pastry ball with a filling of ice cream. It’s melty, crunchy, sweet, and savory at the same time!

Profiterole is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. It is the best choice for you who want to eat dessert with a light taste dessert.

Ice cream profiterole has a perfect combination in a bite. You can taste crunchy outside and soft inside. Besides, you won’t feel overly sweet because it blends the savory and sweet taste.

Nowadays, you can develop this dessert as you want. You can modify the shapes, fillings, or toppings. Like what I did, I made the American style profiteroles. It used ice cream as filling.

I chose some ice cream flavors for the fillings. I used strawberry, chocolate, and green tea ice cream. Then, I gave the chocolate sauce as toppings. But, you can change the filling and topping based on your preference.

I made this dessert almost 8 trays. But, it is never enough for my big family. This dessert can not make them stop.

My aunts and my cousins asked me the recipe. They said that they wanted to make and eat it every week with their family. However, they thought of how tricky to make ice cream profiteroles. Do you think so?

Take it easy! The steps and the ingredients are easy and simple!

Almond choux pastry ring is a ring-shaped puff pastry filled with vanilla pastry cream and sprinkled with almond. A festive dessert perfect for big days like Christmas and family gatherings.

The Ingredients of Ice Cream Profiteroles You Need

First of all, you need to prepare the ingredients. The ingredients are easy to find. They may still store in your kitchen.

You need some water, butter, eggs, flour, salt, sugar, and vanilla extract. Those ingredients are to make the choux pastry.

For the filling, you prepare the ice cream with the selected flavor you like. Also, you need 2 cups of dark chocolate couverture for the topping.

Making the Choux Pastry

The profiterole shells pastry is the key to delicious profiteroles. To make it crunchy, you have to bake them twice. So, please pay attention to the baking technique used in this recipe. Let’s screw it!

Firstly, take the saucepan onto the stove. Then, turn on the stove with medium heat. In a saucepan, combine the water, butter, milk, sugar, and salt. Bring to a boil. Then, turn off the heat.

In the second step, add flour and whisk quickly until well combined. After that, heat again and cook for one-two minutes more.

After the batter mixed well in the second heat, place it into a bowl and let it cool. The batter usually becomes cool after 8-10 minutes. You assure the batter is cold. Otherwise, if you add the eggs to the warm dough, the dough will not rise. The profiteroles dough have to rise up because they should have a hollow.

Thirdly, add the eggs one at a time into the batter. Afterward, stir vigorously with a wooden spoon until uniform and shiny. In the first stirring, the eggs may look like separate from the batter. It’s alright! It will smooth if you still stir it.

Fourthly, scoop the choux dough into a pastry bag with 1/2-inch plain tip.

Pipe 1-inch balls onto a sheet tray lined with parchment paper. Give a distance of 1 inch in each choux.

Bake at 375°F for 20 minutes. After 20 minutes, open the oven and prick the choux to let the steam escape, then reduce the oven temperature at 350°F and continue bake the choux in the oven for 5-10 minutes.

When the choux is golden brown, remove from the oven. Let the choux cool completely.

Finishing Touch of Ice Cream Profiteroles

While you wait for the profiteroles getting cool, you can prepare the fillings and topping. Prepare the dark chocolate couverture and the ice creams.

Then, melt dark chocolate couverture in a double boiler. Set aside after all melted.

After the choux is cooled, cut in half horizontally and fill with your favorite ice cream.

Top with 1 tbsp warm melted chocolate.

Yummy! The profiteroles are ready to be served to your family or friends. Let’s make them impressed! Let me know if you have made the ice cream profiteroles by this recipe. Tell me about your experience and suggestions. It is better to keep sharing. Enjoy your time with the delicious profiteroles!

Check out the others delicious sweet food:

Ice Cream Profiteroles

Course Dessert

Cuisine French

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Servings 30 profiteroles

Ingredients

1 cup Water
½ cup Butter
1 cup Flour
4 Eggs
½ tsp Salt
1 tbsp Sugar
½ tsp Vanilla extract
1 L Ice Cream or 2L if you want more ice cream
2 cups Dark Chocolate Couverture

Instructions

In a saucepan combine water, butter, milk, sugar, and salt. Bring to a boil. Then turn off the heat.
Add flour and whisk quickly until well combined.
Turn on the heat again and cook for one-two minutes more.
Place it in a bowl and let it cool.
Then, add the eggs one at a time into the batter. Stir vigorously with a wooden spoon until uniform and shiny. In the first stirring, the eggs may look like separate from the batter. It's alright! It will smooth if you still stir it.
Scoop choux dough into a pastry bag with ½-inch plain tip.
Pipe 1-inch balls onto a sheet tray lined with parchment paper. Give a distance of 1 inch in each choux.
Bake at 375°F for 20 minutes.
After 20 minutes, open the oven and prick the choux to let the steam escape, then reduce the oven temperature at 350°F and continue bake the choux in the oven for 5-10 minutes.
When the choux ring is golden brown, remove from the oven. Let the choux / profiteroles cool completely.
Melt dark chocolate couverture in a double boiler. Set aside after all melted.
After the choux is cooled, cut in half horizontally and fill with your favorite ice cream.
Top with 1 tbsp warm melted chocolate.