Profiteroles with Coffee Ice Cream
Delight your taste buds with these decadent Profiteroles with Coffee Ice Cream—a show-stopping dessert that blends light, golden choux pastry with the rich, velvety flavor of coffee ice cream. Perfectly puffed and airy profiteroles are filled with scoops of creamy coffee ice cream and drizzled with a luscious homemade dark chocolate sauce for a luxurious finish. This elegant dessert is surprisingly easy to make, with just 30 minutes of prep time, making it an impressive yet approachable treat for dinner parties or special occasions. Dust with powdered sugar for a final touch of charm and serve immediately for a melt-in-your-mouth experience that’s equal parts indulgent and irresistible.
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Recipe Information
Ingredients
- 60 grams Unsalted butter
- 125 ml Water
- 75 grams All-purpose flour
- 0.25 teaspoons Salt
- 1 teaspoons Granulated sugar
- 2 Large eggs
- 500 ml Coffee ice cream
- 150 grams Dark chocolate
- 150 ml Heavy cream
- 1 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper.
In a medium saucepan, combine the water, butter, salt, and sugar. Heat over medium heat until the butter melts and the mixture starts to boil.
Remove the saucepan from the heat and quickly stir in the flour all at once. Stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan.
Return the saucepan to low heat and stir for an additional 1-2 minutes to dry out the dough slightly. Transfer the dough to a mixing bowl and allow to cool for 5 minutes.
Add the eggs to the dough one at a time, beating well with a wooden spoon or electric mixer after each addition. The dough should become smooth, glossy, and pipeable.
Transfer the dough to a piping bag fitted with a large plain tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart. Use a damp finger to smooth the tops if they are pointy.
Bake in the preheated oven for 20-25 minutes, or until the profiteroles are puffed up and golden brown. Do not open the oven door during the first 20 minutes of baking.
Remove the profiteroles from the oven and poke a small hole in the side of each to release steam. Allow them to cool completely on a wire rack.
For the chocolate sauce, break the dark chocolate into small pieces and place in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering, then pour it over the chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.
Slice each profiterole in half horizontally. Fill the bottom halves with a generous scoop of coffee ice cream, then replace the tops.
Drizzle the assembled profiteroles with warm chocolate sauce. Dust with powdered sugar, if desired.
Serve immediately and enjoy this decadent dessert!
Nutrition Facts
Calories |
3247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 123.4 g | 617% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 283.4 g | 103% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 191.6 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 820 mg | 63% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2281 mg | 49% | |
*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.
