Classic French Profiteroles
Indulge in the timeless elegance of Classic French Profiteroles, a dessert that masterfully combines light and airy choux pastry, creamy vanilla ice cream, and rich, velvety dark chocolate sauce. Perfect for entertaining or satisfying a sweet craving at home, this iconic treat is easier to make than you might think, featuring simple pantry staples like flour, butter, eggs, and sugar. The recipe starts with piping golden profiteroles and finishes with a decadent drizzle of warm chocolate ganache, creating a stunning dessert that’s as delicious as it looks. With a 30-minute prep time and 8 servings, these profiteroles are ideal for sharing, making them a must-try for anyone looking to recreate classic French patisserie magic in their own kitchen. Keywords: French profiteroles recipe, choux pastry dessert, chocolate sauce dessert, classic French dessert, homemade profiteroles recipe.
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Recipe Information
Ingredients
- 240 ml Water
- 115 g Unsalted butter
- 1 tsp Salt
- 1 tsp Granulated sugar
- 125 g All-purpose flour
- 4 Large eggs
- 500 ml Vanilla ice cream
- 200 g Dark chocolate
- 100 ml Heavy cream
Instructions
Preheat your oven to 200°C (390°F) and line two baking sheets with parchment paper.
In a medium saucepan, combine water, butter, salt, and sugar. Heat over medium heat until the butter melts and the mixture begins to boil.
Remove the pan from heat and add the flour all at once. Stir vigorously with a wooden spoon until a dough forms.
Return the pan to medium heat and continue to stir for about 2 minutes to dry out the dough. You should notice a film forming at the bottom of the pan.
Transfer the dough to a bowl and let it cool slightly for about 5 minutes.
Add the eggs one at a time into the dough, mixing well after each addition until the dough is smooth and glossy.
Spoon the dough into a piping bag fitted with a plain large round tip.
Pipe small mounds (about 2 inches in diameter) onto the prepared baking sheets, leaving space between each for expansion.
Dip your finger in water and gently smooth the tops of the choux mounds to prevent them from burning.
Bake in the preheated oven for 20-25 minutes, until the profiteroles are puffed and golden brown. Avoid opening the oven door during the baking.
Remove from the oven and let them cool completely on a wire rack.
While the profiteroles cool, prepare the chocolate sauce by melting the dark chocolate gently in a saucepan over low heat.
Once melted, gradually add the heavy cream, stirring until the sauce is smooth and shiny.
To serve, slice the profiteroles in half horizontally and fill with a small scoop of vanilla ice cream.
Drizzle the filled profiteroles generously with warm chocolate sauce and serve immediately.
Nutrition Facts
Calories |
3206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.6 g | 289% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1153 mg | 384% | |
| Sodium | 2804 mg | 122% | |
| Total Carbohydrate | 246.5 g | 90% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 122.2 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 405 mg | 31% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 2026 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
