Profiteroles with Vanilla Ice Cream and Warm Chocolate Sauce - Simple & Homemade
These heavenly profiteroles filled with vanilla ice cream and a warm chocolate glaze are the ultimate dessert for true connoisseurs. As a hobby cook, I love preparing the choux pastry from scratch – it’s fascinating to watch it puff up in the oven into airy, golden spheres. This sweet temptation is surprisingly easy to make, even if you're not a professional chef! We avoid store-bought products entirely, opting for high-quality, fresh ingredients instead. The combination of the slightly crispy pastry, the ice-cold vanilla core, and the silky, warm chocolate sauce is a true feast for the palate. Whether for a special dinner or just to treat yourself, this profiterole recipe is guaranteed to succeed. Follow my step-by-step guide and bring this French dessert highlight into your own kitchen. It's so quick to make that you'll soon lose interest in store-bought pastries – I promise!
Ingredients
Preparation
Boil the water (125 ml) together with the butter (50 g) in a pot until the butter has melted.
Add the flour (75 g) all at once to the boiling water and stir vigorously with a wooden spoon until a smooth dough ball forms and a whitish film appears on the bottom of the pot.
Remove the pot from the heat and stir in the eggs (2) one by one until the dough is shiny and smooth – this is the secret to perfect choux pastry!
Place small mounds of dough with two spoons on a baking tray lined with parchment paper and bake at 200 degrees (Celsius) for about 20 minutes until golden brown; do not open the oven during this time.
After cooling, cut the puffs open and fill each with a scoop of vanilla ice cream (150 g).
For the glaze, finely chop the dark chocolate (50 g) and melt it gently in a double boiler together with the cream (40 ml) until a smooth sauce forms.
Pour the warm chocolate sauce directly over the filled profiteroles and enjoy immediately – meow, simply heavenly!
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