Profiteroles with Vanilla Ice Cream and Warm Chocolate Sauce
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: French / Italian
Ingredients/ Συστατικά
For the Pastry
  • 230 gr. / 8 oz. water
  • 115 gr. / 4 oz. butter
  • Pinch of salt
  • 150 gr. / 5 ¼ oz. all-purpose flour
  • 4 large eggs
For the Ice Cream
  • 1 can 397 gr. / 14 oz. sweetened condensed milk
  • 2 tsp pure vanilla extract
  • 2 cups cold heavy cream
  • 2 tbsp white rum or any alcohol you want to keep the ice cream from becoming too tough
For the Chocolate Sauce
  • 170 gr. / 6 oz. bittersweet chocolate
  • ¼ cup honey
  • ⅓ cup light cream 15% fat
  • 1 tbsp butter
  • 1 tsp vanilla extract
Instructions/ Εκτέλεση
  1. The previous day we make the choux.
For the Choux Pastry
  1. Preheat the oven to 220°C / 425°F.
  2. Line with parchment paper two baking sheets.
  3. In pot add the water, butter, and salt and heat until the butter has melted bringing them to a rolling boil.
  4. Remove the pot from the heat, and add the flour all at once, stirring vigorously.
  5. Return the pot to the stove and cook, stirring, over medium heat until the mixture smooths out; this should take less than a minute.
  6. Remove from the heat and let cool for 5 to 10 minutes.
  7. Transfer the mixture to your stand mixer and beat in the eggs one at a time.
  8. Beat for at least 2 minutes after adding the last egg.
  9. With a piping bag, pipe the batter into rounded clouds.
  10. Bake the pastries for 15 minutes, then reduce the oven temperature to 170°C / 350°F and bake for an additional 20 minutes, until pastries are a medium golden brown.
  11. Don't open the oven door while the pastries are baking.
  12. Remove the pastries.
  13. With a tooth pick make a small hole in the top of each, and return them to the oven for 2 minutes, to allow the steam to escape.
  14. Place them on a rack to cool.
For the Vanilla Ice Cream
  1. In your mixer bowl beat heavy cream until stiff peaks form.
  2. Add the condensed milk, the vanilla extract and the alcohol and fold gently.
  3. Place in a glass or stainless-steel container and freeze for at least three hours.
For the Chocolate Sauce
  1. In a glass bowl combine the chocolate, light cream and honey.
  2. Put it in the microwave and melt the chocolate in 30 seconds intervals.
  3. Incorporate the butter and vanilla extract.
  1. Slit the choux pastries horizontally in half and place one scoop of ice cream.
  2. Cover with the top of the choux pastry and drizzle the warm chocolate on top.
  3. Serve immediately.
Notes/ Σημειώσεις
Recipe for choux pastry from King Arthur Flour
Recipe by Culinary Flavors at