There is something utterly enchanting about making and savoring profiteroles, and this Profiteroles with Vanilla Custard, Ice Cream, and Chocolate Drizzle Recipe brings that timeless French delight straight to your kitchen with ease and flair. Crispy, golden choux pastry balls turn into irresistible little pockets of joy when filled with smooth vanilla custard, creamy ice cream, and crowned with a decadent chocolate drizzle. This recipe captures the perfect harmony of textures and flavors, making it a true crowd-pleaser at any gathering or a special treat just for yourself.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays an essential role in building the rich, luscious layers of this dessert. From the lightness of the choux pastry to the silky smoothness of the custard and the bittersweet chocolate topping, every component comes together beautifully.
- Unsalted butter (100g / 7 tbsp): Provides richness and helps create the perfect choux dough texture.
- Water (1 cup): Essential for steaming the pastry from the inside, giving it that iconic hollow center.
- Flour, plain or all-purpose (1 cup): The foundation of the choux pastry, giving body and structure.
- Large eggs (4, room temperature): Key to binding and creating the airy texture in the pastry.
- Pinch of salt: Enhances overall flavor, balancing sweetness and richness.
- Vanilla custard (Creme Patissiere): A creamy, vanilla-infused custard to fill the profiteroles with irresistible flavor.
- Ice cream: Adds a cool, luxurious contrast inside the pastry.
- Whipped cream: A light and airy filler or topping option for extra indulgence.
- Egg yolks (4): Used for the custard, lending richness and smoothness.
- White sugar, caster (1/4 cup for dough, 1/4 cup for custard): Sweetens both the dough and custard perfectly without overwhelming.
- Cornflour/cornstarch (3 1/2 tbsp): Thickens the custard to a silky consistency.
- Milk, full fat (2 1/3 cups): Gives custard its creamy body and luxurious mouthfeel.
- Vanilla bean paste (1 tsp): Infuses custard with deep, aromatic vanilla flavor.
- Dark chocolate (250g / 8 oz): Rich, bittersweet chocolate for the irresistible drizzle topping.
- Cream (1 cup): Creates a luscious chocolate ganache to drizzle over the choux.
How to Make Profiteroles with Vanilla Custard, Ice Cream, and Chocolate Drizzle Recipe
Step 1: Simmer Butter & Water
Start by placing the unsalted butter in a saucepan over medium heat. Once it is nearly melted, add the water and bring everything to a rapid simmer. This hot liquid base will be the key to steaming the choux pastry perfectly, creating that hollow center we all love.
Step 2: Add Flour and Salt
While the liquid simmers, add the flour and a pinch of salt all at once, stirring vigorously with a wooden spoon. Keep stirring on the stove until the dough pulls away from the sides and forms a firm ball. This usually takes about a minute. This quick cooking step is crucial to drying out the dough slightly for optimal puffing.
Step 3: Cool the Dough
Remove the pan from heat and let the dough cool for about 10 minutes. Cooling ensures the eggs won’t cook when added and helps you achieve the perfect texture when beating them in.
Step 4: Preheat Oven and Prepare Baking Trays
Heat your oven to 220°C (420°F) or 200°C fan. Lightly grease two large baking trays with butter and line them with baking paper. Greasing helps the paper stick so it doesn’t slide around when piping the dough.
Step 5: Incorporate the Eggs
Add one egg at a time into the cooled dough, beating well after each addition. The dough should thicken and transform into a sticky but smooth paste that holds its shape, perfect for piping. Using room temperature eggs here is key to getting the right consistency.
Step 6: Pipe the Profiteroles
Fit a piping bag with a 13 to 15mm round tip and fill it with the dough. Pipe small 2 teaspoon-sized blobs spaced about 5cm apart on the trays. This recipe will make around 40 to 50 profiteroles—enough to impress a crowd or stash away some deliciousness for later.
Step 7: Shape the Tops
Wet your finger with water and gently pat down any peaks on the blobs. This little trick helps each profiterole bake into beautifully round, dome-shaped pillows.
Step 8: Bake the Pastry
Bake two trays at a time for 15 minutes, switching them halfway through. Then reduce the oven temperature to 180°C (350°F) or 160°C fan.
Step 9: Crisp and Finish Baking
Carefully pierce each pastry shell with a knife and return them to the oven for 5 to 7 minutes. This step finishes evaporating moisture, ensuring crispness so they don’t collapse once out of the oven.
Step 10: Cool and Fill
Transfer the profiteroles to a wire rack to cool fully. Once cool, fill them with your choice of luscious vanilla custard, creamy whipped cream, or ice cream for a refreshing twist. Finally, drizzle with rich chocolate ganache made by melting dark chocolate with cream—pure indulgence!
How to Serve Profiteroles with Vanilla Custard, Ice Cream, and Chocolate Drizzle Recipe
Garnishes
Sprinkle a light dusting of powdered sugar over the top for a delicate snowy effect or add fresh berries on the side for a vibrant pop of color and tartness that contrasts beautifully with the sweetness.
Side Dishes
Serve these profiteroles with a simple fresh fruit salad or a small scoop of coffee or caramel ice cream to complement and highlight the rich vanilla and chocolate tones in the dessert.
Creative Ways to Present
Arrange the profiteroles into a classic croquembouche tower for a stunning centerpiece, or place a few on a dessert plate alongside artistic swirls of chocolate sauce and edible flowers for a modern twist that feels gourmet and sophisticated.
Make Ahead and Storage
Storing Leftovers
If you have any leftover profiteroles, store the unfilled pastry shells in an airtight container at room temperature for up to 2 days to keep them crisp. Filled profiteroles are best eaten immediately but can be stored in the fridge for up to 24 hours.
Freezing
You can freeze unfilled choux pastry puffs in an airtight container for up to 1 month. Defrost at room temperature before reheating and filling. Avoid freezing them once filled as ice cream and custard textures will deteriorate.
Reheating
Reheat unfilled profiteroles in a low oven (around 150°C/300°F) for 5 to 10 minutes to revive crispness. Filled profiteroles are better enjoyed cold or at room temperature.
FAQs
Can I make the vanilla custard in advance?
Absolutely! Vanilla custard tastes even better when allowed to chill and set for a few hours or overnight. Just cover it with cling film directly on its surface to prevent a skin forming.
What is the best chocolate for the drizzle?
Dark chocolate with a cocoa content around 60-70% works best for the drizzle, giving a perfect balance of bitterness and sweetness to complement the creamy filling.
How do I prevent the profiteroles from collapsing?
Ensure you bake them long enough and pierce the shells as instructed to allow steam to escape. This will keep them crisp and hollow inside for filling.
Can I use a different filling instead of vanilla custard or ice cream?
Yes, feel free to try pastry cream variations, fruit curds, or even flavored whipped creams. The versatility of profiteroles makes them ideal for many creative fillings!
How do I plate this dessert for guests?
Fill the profiteroles just before serving to keep pastry crisp. Arrange them elegantly on a platter, drizzle chocolate ganache artistically, and add garnishes like fresh mint or edible flowers for an impressive presentation.
Final Thoughts
This Profiteroles with Vanilla Custard, Ice Cream, and Chocolate Drizzle Recipe is truly a celebration of classic French patisserie made accessible and fun. The combination of the light choux pastry, rich vanilla custard, cool ice cream, and luscious chocolate will keep you coming back for more. Trust me, once you try making this, it will become one of your prized go-to recipes for impressing friends and family with delightful homemade elegance.
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Profiteroles with Vanilla Custard, Ice Cream, and Chocolate Drizzle Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 48 profiteroles
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Classic French profiteroles featuring light, crispy choux pastry shells filled with creamy vanilla custard, rich ice cream, or whipped cream, topped with a luscious dark chocolate ganache.
Ingredients
Choux Pastry
- 100g / 7 tbsp unsalted butter
- 1 cup water
- 1 cup plain / all purpose flour
- 4 large eggs (55 – 60g each, room temperature)
- Pinch of salt
Vanilla Custard (Creme Patissiere)
- 4 egg yolks
- 1/4 cup white sugar (caster / superfine)
- 3 1/2 tbsp cornflour / cornstarch
- 2 1/3 cups full-fat milk
- 1/4 cup extra white sugar (caster / superfine)
- 1 tsp vanilla bean paste (or extract or essence)
Filling and Toppings
- Ice cream (for filling)
- Whipped cream (for filling)
- 250g / 8 oz dark chocolate (or US semi-sweet)
- 1 cup cream (for chocolate sauce)
Instructions
- Simmer butter & water: Place butter in a saucepan over medium heat. When mostly melted, add water then bring to a rapid simmer.
- Add flour: While liquid is simmering, add flour and pinch of salt, stirring vigorously with a wooden spoon on the stove until the dough forms a ball and pulls away from the pan sides, about 1 minute.
- Cool dough: Remove from heat and let the mixture cool for 10 minutes to avoid cooking the eggs prematurely.
- Preheat oven: Set oven to 220°C/420°F (200°C fan).
- Prepare trays: Lightly grease 2 large or 3 standard baking trays with butter and line them with parchment paper to prevent sticking.
- Add eggs to dough: Add one egg at a time into the cooled dough, beating well after each addition until the dough reaches a thick paste consistency.
- Pipe the choux blobs: Transfer dough into a piping bag fitted with a 13–15mm round tip. Pipe 2-tsp blobs spaced 5cm (2 inches) apart on the trays, about 16 blobs per tray, totaling 40–50 pieces.
- Pat down peaks: Wet your finger with water and gently pat down any pointed peaks on the piped blobs to form smooth domes.
- Bake first stage: Bake two trays at a time for 15 minutes, switching their positions halfway through for even cooking.
- Reduce oven temperature: Remove trays, reduce heat to 180°C/350°F (160°C fan). The shells should be crispy and hold their shape when pierced; if not, bake for an additional 3 minutes.
- Final baking: Pierce each puff with a knife to let steam escape, then return to oven for 5–7 more minutes until golden and crisp.
- Cool before filling: Transfer profiteroles to a rack and allow to cool completely before adding fillings.
- Prepare custard: Meanwhile, make the vanilla custard (creme patissiere) by whisking egg yolks, sugar, and cornflour; warming milk with extra sugar and vanilla; then combining and cooking until thickened, then chilling.
- Make chocolate sauce: Heat cream and pour over chopped dark chocolate, stirring until smooth and glossy for drizzling.
- Fill and serve: Fill profiteroles with custard, ice cream, or whipped cream; drizzle with chocolate sauce and serve immediately.
Notes
- Note 1: Ice cream should be scooped briefly into the profiteroles for a cool, creamy filling perfect for warm weather.
- Note 2: Whipped cream is a lighter alternative filling to custard and ice cream.
- Note 3: Use room temperature eggs for easy incorporation into the dough and better rise during baking.
- Note 4: Cooling the dough before adding eggs prevents the eggs from cooking when mixed.
- Note 5: Leftover egg whites from the custard can be reserved for making meringues or other recipes.
