French Recipes

Profiteroles au chocolat

Eighteen dry choux puffs are filled with frozen vanilla ice cream and served three per person with warm dark-chocolate sauce, preserving the classic hot-cold contrast.

French Recipes
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Profiteroles au chocolat — stacked in a tall pyramid
Prep 45 minutes
Cook 40 minutes
Total 130 minutes
Yield 18 profiteroles, 6 dessert portions
Ingredients ↓
Overview

Profiteroles au chocolat with vanilla ice cream and warm dark-chocolate sauce

Classic French profiteroles pair three elements that have to meet at the last moment: hollow choux shells, vanilla ice cream and warm chocolate sauce. Vanilla ice cream, rather than pastry cream or Chantilly, keeps the dessert distinct from cream puffs and éclairs. Eighteen shells make six portions of three profiteroles each.

Good choux depends on moisture control twice. The panade is dried over heat until it forms a clean ball and leaves a thin film on the saucepan. After the weighed egg is incorporated, the paste should fall in a glossy V rather than pour. In the oven, a hotter first stage lifts the shells and a lower second stage dries their walls; piercing and a short switched-off-oven dry prevent trapped steam from softening them.

Assembly is intentionally late. The shells must be completely cool before frozen ice cream goes in, and the chocolate sauce should be warm and fluid rather than boiling. Using pasteurised commercial vanilla ice cream removes the need to manage a homemade raw or undercooked custard, while prompt freezer handling keeps the filling in its intended frozen state.

Success points

Success points

  • Dry the panade for the full 3 minutes before adding egg.
  • Pipe exactly 18 mounds about 4 cm across and bake them until deeply golden and light.
  • Cool shells completely, keep ice cream frozen and sauce only at the moment of service.
Ingredients

Ingredients

Choux pastry

  • 125 ml water
  • 125 ml whole milk
  • 100 g unsalted butter — cut into cubes
  • 5 g caster sugar
  • 3 g fine salt
  • 150 g plain wheat flour — sifted
  • 250 g whole egg — beaten; about 5 large eggs; add gradually to final paste consistency

Filling

  • 540 g pasteurised commercial vanilla ice cream — kept frozen until assembly; 30 g per puff

Warm chocolate sauce

  • 180 g 70% dark chocolate with soy lecithin — finely chopped
  • 180 ml full-fat liquid cream
Method

Method

Make and bake the choux

  1. Boil the choux liquid. Combine the water, milk, butter, sugar and salt in the saucepan and bring to a full boil over medium-high heat. The butter is fully melted and the liquid is at an active boil across the surface.

  2. Dry the panade. Tip in all the sifted flour at once and beat vigorously, then keep the panade moving over medium heat for about 3 minutes. The panade forms a smooth ball, leaves a thin film on the pan and no dry flour remains.

  3. Cool the panade briefly. Transfer the panade to a mixing bowl and spread it slightly for 5 minutes. The paste is still warm but no longer steaming strongly.

  4. Add the egg gradually. Add the 250 g beaten whole egg in several additions, mixing fully between each one. The finished paste falls from the spoon in a thick glossy V and holds a soft ridge for several seconds.

  5. Pipe 18 puffs. Transfer the paste to the piping bag and pipe 18 mounds, each about 4 cm across, on the lined tray. There are 18 evenly spaced mounds about 4 cm in diameter with neat peaks pressed down.

  6. Bake and dry the shells. Bake for 15 minutes at 200 °C without opening the door, then reduce to 170 °C and bake for 10 minutes more. The shells are well risen, deeply golden, feel light for their size and have no soft pale band around the base.

  7. Vent the hot shells. Pierce each hot shell once near the base, return the tray to the switched-off oven with the door slightly ajar and leave it for 10 minutes. Steam has escaped through the small vent holes and the shells stay crisp instead of collapsing.

  8. Cool completely. Move the shells to a wire rack and cool for 30 minutes. The shells are completely cool and firm enough to split without crushing.

Sauce and assembly

  1. Make the chocolate sauce. Warm the cream until steaming but not boiling, pour it over the chopped dark chocolate, wait briefly and stir smooth. The sauce is smooth, glossy and warm enough to pour but not boiling.

  2. Fill with frozen ice cream. Split the cooled puffs without crushing them and place about 30 g frozen vanilla ice cream in each shell. Each shell holds about 30 g ice cream and the choux remains crisp at assembly.

  3. Sauce and serve immediately. Arrange three filled puffs on each of six plates and spoon over the warm chocolate sauce at once. The chocolate sauce is still fluid while the ice cream remains visibly frozen inside the puffs.

Serving and planning

Practical

Serving and planning

Serve immediately after saucing, three profiteroles per plate. Do not assemble a large batch and hold it warm; the ice cream melts and the choux softens quickly.

Make-ahead

Bake and cool the unfilled choux shells several hours ahead; once completely cool, keep them dry and uncovered or loosely covered in a low-humidity place. Make the sauce shortly before service and keep the ice cream frozen.

Storage and reheating

Unfilled baked shells can be refreshed briefly in a dry oven if they soften, then cooled completely again. Do not store assembled profiteroles for later service. Return unused ice cream promptly to the freezer according to its package instructions.

Valid substitutions

Milk chocolate changes sweetness and sauce viscosity, so it is not a direct swap for the 70% dark chocolate. Whipped cream or pastry cream would create a different filled-choux dessert rather than this ice-cream profiterole formula.

Nutrition per serving

Nutrition per serving

  • Serving size3 profiteroles with 90 g vanilla ice cream and about 60 g chocolate sauce
  • Calories680 kcal
  • Carbohydrate61 g
  • Protein13 g
  • Fat43 g
  • Fibre4 g
  • Sodium270 mg
Allergens and food safety

Allergens and food safety

Egg from choux.

Milk from choux, butter, cream and ice cream.

Gluten from wheat flour.

Soy from the specified dark chocolate with soy lecithin.

The choux egg must be fully baked; pale soft shells are not accepted as finished.

Use pasteurised commercial vanilla ice cream and keep it frozen until assembly.

Do not return melted or heavily softened ice cream to prolonged holding for later service.

Hot panade, oven steam and warm chocolate sauce can burn.

Allergen controls must cover egg, milk, gluten and soy.

Closing

Closing

  • Result: crisp hollow choux, frozen vanilla ice cream and glossy warm dark chocolate in a controlled three-puff serving.
  • Decisive technique: dry the choux thoroughly and assemble only when the shells are fully cool, the ice cream is frozen and the sauce is warm.
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