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Profiteroles with Ice Cream and Chocolate Sauce

Profiteroles with Ice Cream and Chocolate Sauce
Makes:
22 to 24 profiteroles
Prep Time:
20
minutes
Total Time:
75
minutes
Low Sodium

In this recipe:


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Ingredients:

  • PÂTE À CHOUX
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 teaspoon granulated sugar
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour, sifted
  • 4 large eggs
  • CHOCOLATE SAUCE
  • 3/4 cup heavy cream
  • 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 tablespoon butter
  • 1/4 teaspoon vanilla extract
  • 1 to 2 containers (14 ounces each) HÄAGEN-DAZS Dark Chocolate or Vanilla Bean Ice Cream

Directions:

PREHEAT oven to 400° F. Line 2 baking sheets with parchment paper.

FOR PÂTE À CHOUX:
PLACE
water, butter, sugar and salt in a large heavy-duty saucepan. Cook over medium-high heat, stirring frequently, until gently boiling and butter is melted. Add flour all at once; continue to stir until flour is incorporated and dough comes together and pulls away from the side of the pan. Remove from heat; scrape dough into bowl of stand mixer or large mixing bowl.

BEAT dough on medium speed for about 1 minute to help it cool down. Add the eggs one at a time, stopping to scrape down the side of the bowl periodically. Beat until dough is smooth, thick and glossy.

SPOON dough into a pastry bag fitted with a large plain round tip. Push the dough to the bottom of the bag using your hands or a bench scraper. Twist the top of the bag to seal.

PIPE dough into golf-ball size mounds on prepared baking sheets, about 2 inches apart. Keep mounds as high and round as possible. With a wet finger, lightly press down the swirl at the top of each puff.

BAKE for 10 minutes. Reduce oven temperature to 350° F; bake for an additional 15 minutes or until golden brown and fairly firm. Do not open the oven door while they are baking. Remove from oven; cool completely on baking sheets before filling.

FOR CHOCOLATE SAUCE:
HEAT
cream in small saucepan over medium heat until just boiling. Add chocolate, butter and vanilla extract. Remove from heat; stir until chocolate is melted and sauce is smooth.

TO ASSEMBLE PROFITEROLES:
SLICE
pastry puffs in half crosswise using a serrated knife. Fill each puff with a scoop of ice cream. Replace the tops and drizzle with chocolate sauce. Serve immediately.

Cook’s Tip: If you don’t have a pastry bag, you can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.

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Nutrition Facts

Serving Size: 1/22 of recipe

Servings Per Recipe: 22 

  • Calories: 200
  • Calories from Fat: 130
  • Total Fat: 15g (22% of DV)
  • Saturated Fat: 9g (43% of DV)
  • Cholesterol: 80mg (27% of DV)
  • Sodium: 45mg (2% of DV)
  • Carbohydrates: 15g (5% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 10g
  • Protein: 4g
  • Vitamin A: 8% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Profiteroles with Ice Cream and Chocolate Sauce

Ingredients

  • PÂTE À CHOUX
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 teaspoon granulated sugar
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour, sifted
  • 4 large eggs
  • CHOCOLATE SAUCE
  • 3/4 cup heavy cream
  • 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 tablespoon butter
  • 1/4 teaspoon vanilla extract
  • 1 to 2 containers (14 ounces each) HÄAGEN-DAZS Dark Chocolate or Vanilla Bean Ice Cream

 

Directions

PREHEAT oven to 400° F. Line 2 baking sheets with parchment paper.

FOR PÂTE À CHOUX:
PLACE
water, butter, sugar and salt in a large heavy-duty saucepan. Cook over medium-high heat, stirring frequently, until gently boiling and butter is melted. Add flour all at once; continue to stir until flour is incorporated and dough comes together and pulls away from the side of the pan. Remove from heat; scrape dough into bowl of stand mixer or large mixing bowl.

BEAT dough on medium speed for about 1 minute to help it cool down. Add the eggs one at a time, stopping to scrape down the side of the bowl periodically. Beat until dough is smooth, thick and glossy.

SPOON dough into a pastry bag fitted with a large plain round tip. Push the dough to the bottom of the bag using your hands or a bench scraper. Twist the top of the bag to seal.

PIPE dough into golf-ball size mounds on prepared baking sheets, about 2 inches apart. Keep mounds as high and round as possible. With a wet finger, lightly press down the swirl at the top of each puff.

BAKE for 10 minutes. Reduce oven temperature to 350° F; bake for an additional 15 minutes or until golden brown and fairly firm. Do not open the oven door while they are baking. Remove from oven; cool completely on baking sheets before filling.

FOR CHOCOLATE SAUCE:
HEAT
cream in small saucepan over medium heat until just boiling. Add chocolate, butter and vanilla extract. Remove from heat; stir until chocolate is melted and sauce is smooth.

TO ASSEMBLE PROFITEROLES:
SLICE
pastry puffs in half crosswise using a serrated knife. Fill each puff with a scoop of ice cream. Replace the tops and drizzle with chocolate sauce. Serve immediately.

Cook’s Tip: If you don’t have a pastry bag, you can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.

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