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Profiteroles with coffee ice cream and chocolate sauce
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Profiteroles with Coffee Ice Cream and Chocolate

Course: Dessert
Cuisine: French
Keyword: Cream Puffs, profiteroles
Servings: 6 servings
Author: Jurga


Equipment needed:

  • rimmed baking sheets
  • parchment paper
  • 1 ½ inch ice cream scoop
  • large pastry bag fitted with a ¾-inch tip, or see Gr8 Tip below

Ingredients for Profiteroles:

  • ½ cup water
  • ½ cup milk
  • 1 stick (½ cup) unsalted butter
  • ¼ teaspoon salt
  • ½ teaspoon sugar
  • 1 cup flour
  • 4 large eggs, room temperature
  • Good quality coffee ice cream, such as Häagen-Dazs, scooped and formed into small 2” balls

Ingredients for Chocolate Sauce:

  • ¾ cup heavy cream
  • 1 Tablespoon butter
  • 8 ounces good quality bittersweet chocolate, no more than 60% cacao, finely chopped (or 8 ounces Ghirardelli 60% bittersweet chocolate chips)
  • ¼ teaspoon pure vanilla extract
  • 1 Tablespoon dark rum, optional, but recommended!


Directions for the Profiteroles:

  • Preheat oven to 425º F.
  • Line a rimmed baking sheet with parchment paper and set aside.
  • Measure out all ingredients and set aside.
  • Bring the water, milk, butter, salt and sugar to a boil in a medium heavy saucepan.
  • When butter is melted, reduce the heat to low and stir.
  • Add the flour to the butter mixture all at once and beat the mixture vigorously with a wooden spoon for 1 minute until it pulls away from the sides of the saucepan and forms a ball of dough.
  • Transfer the dough to a mixing bowl and let cool for 3-4 minutes, stirring occasionally, until dough is lukewarm.
  • Add eggs one at a time, beating well after each addition with an electric mixer or a wooden spoon. (It may seem that the mixture is not blending and coming together, but it will. Just keep beating!)
  • Spoon the warm mixture into a pastry bag fitted with a large ¾-inch round tip. (If you do not have a pastry bag, you can use two spoons to scoop out the mixture and form the pastry or a large freezer bag for piping. (See Gr8 Tip below).
  • Pipe (or scoop) 18 mounds (about 1 ¼ inches wide and 1 inch high and 1 inch apart) on the baking sheet.
  • Moisten your finger with water and lightly press down on the swirl at the top of each mound of dough.
  • Bake the pastries in a 425º F oven for 12 minutes.  Lower the heat to 375º F and bake for an additional 10-12 minutes, or until puffed and golden brown (they should sound hollow when tapped on the top and bottom). Keep an eye on them as you don’t want them to burn.
  • Prick the side of each profiterole with a skewer to allow the steam to escape.
  • Return to the 375 ℉ oven to dry, propping the oven slightly ajar, for about 2 minutes.
  • Remove and cool on a sheet of parchment paper on a wire rack.

Directions for the Ice Cream Filling:

  • Line a rimmed baking sheet with parchment paper and freeze until chilled.
  • Scoop out 18 balls of ice cream (they should be about the same width as the pastry) and place them on the frozen baking sheet.
  • Cover the ice cream with plastic wrap and freeze until ready to serve.

Directions for Chocolate Sauce:

  • Add the the cream and butter to a medium heavy saucepan and heat on medium-high until the mixture just starts to bubble but not boil.
  • Stir in the chocolate, vanilla and rum (if using) remove from the heat and whisk until the chocolate melts and the sauce is very smooth.
  • Keep warm and covered until ready to use.

Serving the Profiteroles:

  • Slice each profiterole horizontally in half (a bread knife works best). There should be a hollow shell in each pastry.
  • Fill the bottom with one small scoop of the frozen ice cream. Use the other half and place on top of the ice cream to sandwich them together.
  • Arrange the profiteroles on a rimmed baking sheet and place it in the freezer while you are assembling the others.
  • Place 3 profiteroles on a serving plate and drizzle with the warm chocolate sauce (keep the sauce warm until ready use).
  • Serve immediately.


Gr8 Tip:
  • A sturdy plastic Ziploc bag can be used instead of a pastry bag for piping the dough.  Cut a ½-inch piece off the corner of the bag.
  • The pastry may be baked a day ahead, cooled and then kept in an airtight container at room temperature (they can also be frozen up to a month). To recrisp the pastry, place on a baking sheet and reheat in a 350º F oven for 5 minutes.  Cool completely before filling with the ice cream.
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