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If you’ve never made profiteroles at home, you’re in for a treat—crisp pastry shells, cool ice cream, and warm chocolate sauce come together in one melty, irresistible and surprisingly easy dessert.
Profiteroles are the kind of dessert you might order at a French bistro, but they’re totally doable at home. The puffs are made from classic French choux pastry—a simple dough that bakes into crisp, airy shells with hollow centers. I usually go with good store-bought ice cream to keep things easy, but if you’re up for it, my homemade vanilla ice cream makes them extra special. You can also fill the shells with vanilla pastry cream, like cream puffs, or even whipped cream—it’s less traditional, but just as delicious. Profiteroles are one of my favorite make-ahead desserts—they’re perfect for parties, holidays, or anytime you want to bring a little fun to the table. Butter: Adds richness and flavor to the dough, plus it helps the pastry bake up tender and golden.
Adds richness and flavor to the dough, plus it helps the pastry bake up tender and golden. Sugar: Just a touch to sweeten things slightly and help the pastry get that beautiful golden color in the oven.
Just a touch to sweeten things slightly and help the pastry get that beautiful golden color in the oven. Eggs add structure, richness, and keep everything light and airy.
The magic ingredient that makes the choux pastry rise. Feel free to swap in any flavor you love, or even use pastry cream or whipped cream.
The classic filling that’s creamy and sweet—perfect against the crisp pastry shell. Feel free to swap in any flavor you love, or even use pastry cream or whipped cream. Good chocolate, like Ghirardelli or Guittard, really makes a difference! In a medium saucepan over medium heat, bring the water, milk, butter, sugar, and to a boil. Transfer the dough to a stand mixer fitted with the paddle attachment and let it cool for about 5 minutes. Mix on low for 30 seconds to release some of the steam, then mix in the eggs one at a time.
Step 2: Finish choux pastry dough. Once the dough is ready, give it one more mix—it should be smooth, thick, and pipeable. Then place the bag in a tall glass or measuring cup to hold it steady while you fill it. It makes the whole process much less messy.
Step 3: Pipe and bake. Pipe 1¾-inch mounds onto a parchment-lined baking sheet. If little peaks form as you lift the bag, just dip your fingertip in water and gently smooth them out—those tips can burn. Bake in a 400°F- oven for 22 to 25 minutes, until the puffs are golden and nicely risen—resist the urge to peek, or they might collapse before they’re set. In a small saucepan over medium heat, warm the cream until it’s steaming but not boiling. Take it off the heat, add the chocolate and a pinch of salt, and stir until smooth. Let it cool a bit before drizzling.
Step 5: Assemble the profiteroles. Once the puffs are cool, slice them in half with a serrated knife, place a scoop of ice cream on the bottom half, and top with the other half.
Step 6: Serve. Drizzle the ice-cream-filled cream puffs with warm chocolate sauce and serve. There’s no wrong way…just don’t forget plenty of napkins!
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