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    TaraTeaspoon » Baking + Desserts » Ice Cream

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    Published: · Modified: Jun 15, 2021 by

    Profiteroles Recipe: Cream Puffs with Ice Cream Filling & Hot Fudge

    Jump to Recipe Pin Recipe
    Profiteroles cream puffs with hot fudge sauce
    profiteroles with ice cream and hot fudge pin
    profiteroles with hot fudge ice cream pin
    ice cream cream puffs pin
    Three Ice Cream Profiteroles with vanilla ice cream and chocolate sauce
    ice cream profiteroles pin

    Make a light and airy profiteroles recipe and fill the pastry with ice cream. Profiteroles are a fancy way of saying "the best cream puffs you've ever tasted!" I used vanilla ice cream instead of the classic pastry-cream filling for a summer dessert everyone will love.


    When I think of one of my favorite, and most impressive desserts, Ice Cream Profiteroles immediately come to mind. I mean who wouldn't want this in front of them at a summer party!?

    cream puff filled with ice cream in a plate with dripping hot fudge sauce.
    Jump to:
    • What are Profiteroles?
    • Make cream puffs
    • Classic profiteroles recipe
    • Vanilla or chocolate profiteroles
    • Profiteroles recipe with a bonus hot fudge recipe:
    • The Chocolate Book
    • Make-ahead and freeze
    • Ice Cream Profiteroles Recipe

    What are Profiteroles?

    Profiteroles are a crispy and custardy pastry filled with ice cream (or pastry cream) and topped with chocolate or caramel sauce and traditionally whipped cream.

    They are made using choux pastry, a tender French dough that is cooked on the stove top, then baked in the oven to create treats like eclairs and cream puffs.

    The main difference between cream puffs, eclairs, and profiteroles is that profiteroles are frozen. The others certainly can be, but it's not standard.

    All of them are made from choux paste, a very eggy dough that forms a crisp exterior and a hollow inside, often with a custardy texture.

    Profiteroles are the French way of saying cream puffs filled with ice cream! Feel free to refer to these little numbers either way, but profiteroles (prof-IT-er-rolls) just sounds so cute and fancy coming out. They're pretty darn tasty going in as well!

    Make cream puffs

    Don't be intimidated making cream puffs. This profiteroles recipe is hard to mess up.

    Now if I were having you make eclairs or some other fancy, piped pate au choux dessert I'd make you be more technical. But this pate au choux (cream puff dough) is simple and doesn't need to be piped.

    Simply spoon it onto parchment and bake.

    Choux pastry cream puffs with hot fudge sauce and ice cream

    Classic profiteroles recipe

    These pastries are made from a cooked dough, so it's mixed in a saucepan. Melt butter, sugar, water, and salt together and add some flour.

    Eggs are incorporated one at a time. You don't add the eggs all at once because the flour mixture needs to gradually get used to them, like a slowly cultivated relationship!

    As one egg is absorbed and mixed in, the dough is ready for another one.

    Vanilla or chocolate profiteroles

    I filled my little baked cream puffs with store-bought ice cream or a homemade eggless vanilla ice cream recipe for a classic summer situation. But any flavor will do. Think mint chip! Or strawberry, pistachio or even coffee. All are perfection in this dessert.

    Profiteroles au chocolat might be more tempting to you! Fill them with homemade chocolate ice cream (or store-bought for ease).

    Ice Cream Profiteroles stacked on a plate with drizzle of chocolate sauce

    Profiteroles recipe with a bonus hot fudge recipe:

    I make my own fudge sauce. I do it because it's quite easy and super delicious--the recipe is below.

    If you're into the store-bought kind I'd suggest this awesome sauce trio that includes a white chocolate sauce!

    You can get my Hot Fudge Sauce recipe below or in my Chocolate Book mini magazine. Buy it now!

    The Chocolate Book

    The Chocolate Book

    Shop now

    Make-ahead and freeze

    Profiteroles are the perfect dessert to freeze. Cream puffs can be made weeks in advance and kept in the freezer for an impromptu treat.

    Make and your cream puffs ahead and keep them in the freezer in a ziptop bag. No defrosting needed: simply slice the tops off, fill and serve!

    You can fill them ahead and freeze them, however I don't condone this as the ice cream will change the texture of the choux pastry.

    Ice Cream Profiteroles with vanilla ice cream and chocolate sauce

    Ice Cream Profiteroles Recipe

    Tara Teaspoon
    Crispy and light cream puffs are filled with ice cream and topped with hot fudge. The perfect summer dessert.
    4.73 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course Dessert
    Cuisine French
    Servings 50 cream puffs
    Calories 37 kcal

    Ingredients
      

    • ¼ cup (½ stick) unsalted butter
    • ½ teaspoon sugar
    • ⅛ teaspoon salt
    • ½ cup all-purpose flour
    • 2 large eggs
    • Vanilla ice cream

    For Fudge Sauce

    • ¼ cup sugar
    • ¾ cup unsweetened cocoa
    • ½ cup heavy cream
    • 3 tablespoon butter
    • 1 teaspoon vanilla extract
    • Pinch of salt

    Instructions
     

    • Heat oven to 425°F. Line two baking sheet with parchment.
    • In a small saucepan over high heat bring ½ cup water, butter, sugar and salt to a boil. Immediately remove from heat and stir in flour with a wooden spoon. Continue to stir until mixture pulls away from sides of pan, about 30 sec. Let cool 2 min.
    • Add eggs one at a time, stirring after each, until batter comes together.
    • Drop slightly rounded teaspoonfuls of batter 1 inch apart on baking sheets. Smooth pointy tops with a wet finger.
    • Bake 10 min, then reduce oven temperature to 350°F and bake until golden brown, 10 to 12 min more. Let cool on wire racks. Store in an airtight container until ready to serve.
    • Cut off tops and fill with ice cream. Put four or five pastries in each bowl and drizzle with warm chocolate sauce.

    For Fudge Sauce

    • Stir together sugar and unsweetened cocoa in a small saucepan. Stir in heavy cream and butter. Bring to a boil, stirring constantly, over medium heat; boil 30 sec. Remove from heat and stir in vanilla extract and a pinch of salt. Serve immediately or cool and refrigerate in an airtight container up to 1 month. Reheat over low heat before serving.

    Notes

    Don't be intimidated making cream puffs. These are hard to mess up. This pate au choux (cream puff dough) is simple and doesn't need to be piped. Simply spoon it onto parchment and bake.

    Nutrition

    Calories: 37kcalCarbohydrates: 3gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 14mgSodium: 16mgPotassium: 25mgFiber: 1gSugar: 1gVitamin A: 94IUCalcium: 5mgIron: 1mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

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    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

    Recipe Tara Teapsoon. Originally published in LHJ 07/11. Photograph Con Poulos. Food Stylist Susie Theodorou. Prop stylist Deborah Williams

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    Filed Under: Baking + Desserts, Ice Cream, Summertime Favorites Tagged With: chocolate sauce, cream puffs, dessert, ice cream profiteroles, profiteroles

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