Desserts & Bakery · Free recipe
Profiteroles
Light choux puffs filled with cold vanilla ice cream and drenched in warm chocolate sauce, a dinner-party favorite.
Step 1
Heat the oven to 400 F. Line a baking sheet with parchment paper.
Step 2
In a saucepan, bring the water, butter, sugar, and salt to a full boil over medium heat, stirring until the butter melts.
Step 3
Add all the flour at once and stir hard for 2 minutes until the dough forms a smooth ball that pulls away from the pan sides.
Step 4
Transfer the dough to a bowl and let it cool 5 minutes.
Step 5
Beat in the eggs one at a time, mixing fully after each, until the dough is thick, smooth, and glossy and falls from the spoon in a slow V.
Step 6
Spoon or pipe the dough into 1 1/2-inch mounds about 2 inches apart. Pat down any peaks with a wet finger so they do not scorch.
Step 7
Bake for 20 minutes, then lower the heat to 350 F without opening the door and bake 10 more minutes until puffed, golden, and firm to the touch.
Step 8
Turn off the oven, poke a small hole in the side of each puff to release steam, and leave them in the oven 5 minutes to dry inside. Cool completely on a rack.
Step 9
Make the chocolate sauce: heat the heavy cream and corn syrup until steaming, pour over the chopped chocolate, wait 1 minute, then stir until smooth and glossy. Keep warm.
Step 10
When ready to serve, slice each puff in half horizontally with a serrated knife.
Step 11
Place a small scoop of vanilla ice cream on each bottom half and set the top back on.
Step 12
Arrange 3 to 4 filled puffs on each plate and pour the warm chocolate sauce over them. Serve immediately before the ice cream melts.
Tips from the test kitchen
- Fill with ice cream at the last minute so the puffs stay crisp.
- Bake the puffs a day ahead and re-crisp them in a 300 F oven for 5 minutes before filling.
