Learn how to make classic profiteroles (profiteroles au chocolat). Profiteroles are made with french choux pastry and are filled with ice cream and topped with chocolate sauce! Pin it for Later »
Skill Level: Intermediate | Techniques Used: Choux Pastry
Classic profiteroles, also known as profiteroles au chocolat, are a french dessert made with choux pastry. They are delicate and crispy shells filled with ice cream and topped with chocolate sauce.
Profiterole shells are made in the exact same way cream puff shells are made, but instead of having whipped cream or pastry cream piped into them, they are cut in half and stuffed with ice cream!
Tips, Tricks, and Techniques
- For best results, after making the choux pastry batter, transfer the batter into a pastry bag and let is rest for about an hour. The batter can be used immediately, but this will produce more consistent pastry with more puff.
- Make sure your oven is preheated well before the shells go into the oven so that it is truly very hot. Do not skip the step of increasing the heat once the shells are in the oven. The active heating cycle will really help the shells puff up.
- Be very patient and do not open the oven until the last few minutes of baking to check on the shells. Opening the oven will release the steam and can cause your shells to fall if they are not set yet.
- Profiteroles can be assembled with ice cream stuffed in the middle and kept in the freezer for up to 3 months. When ready to serve, simply drizzle with hot fudge sauce or warm ganache.
- A sprinkling of coarse salt over the top when serving is also an excellent idea!
- If you are brand new to making choux pastry, it might be wise to read through the detailed choux pastry tutorial before starting!
- 1/2 cup (4 fl oz, 118 ml) water
- 1/2 cup (4 fl oz, 118 ml) milk
- 1 stick (1/2 cup, 4 oz, 113 gr) unsalted butter, cut into pieces
- 2 TBSP (0.9 oz, 25 gr) granulated sugar
- large pinch kosher salt
- 1 cup (4.25 oz, 119 grams) all-purpose flour
- 4 large eggs
- ice cream
- hot fudge sauce or warm ganache
- hot fudge sauce or warm ganache
- Preheat your oven to 425 F (218 C). Line 2 baking sheets with parchment paper and set aside.
- Place the water, milk, butter, sugar, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil. When the mixture is boiling, take it off the heat and pour the flour into the pot all at once. Stir quickly and vigorously.
- When the mixture becomes smooth, flatten it to the bottom of the pan and return it to medium heat. Let the mixture sit on the bottom of the pan until you hear it begin to crackle. At this point, pull the mixture to the side and if there is a thin film left on the bottom of the pan it is dried out enough. If there is not, let it heat for a little while longer until a film forms.
- Remove the mixture from the heat and stir until most of the steam has evaporated and you no longer see steam rising from the dough. This is important to further dry out the pastry dough.
- Off of the heat, add one egg at a time into the mixture and stir vigorously until it is completely absorbed into the dough before adding the next. The batter will look smooth and glossy when it is ready.
- Move the batter to a pastry bag with an open tip. The pastry can be used immediately or within 3 hours. Hold the bag perpendicular to the baking sheet and place the tip at the center of where you are piping your shell. Apply even pressure to the pastry bag and move up as you pipe the shells. You want to make them about 2" (5 cm) in width. Pipe 9 shells to a baking sheet, yielding about 18 shells total.
- Bake only one baking sheet of shells at a time. Place the baking sheet in the preheated oven and immediately increase the heat to 450 F (232 C). This creates an active heating cycle in the oven which will produce more steam and puff in your pastries. Bake for 10 minutes without opening the oven door.
- Keeping the oven door shut, reduce the heat to 350F (180 C). Bake for 13-15 minutes until the shells are dried out.
- Allow to cool completely. Cut shells in half and fill with scoops of ice cream. Serve immediately or in an airtight container in the freezer for up to 3 months. Serve with hot fudge sauce or warm ganache drizzled over the top.
Amount Per Serving: Calories: 400