Vanilla ice cream profiteroles
Choux buns filled with vanilla ice cream just before serving and topped with warm chocolate sauce.
Active time35 min
Cooking30 min
Total1 h 30 minResting : 30 min
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Ingredients
- 50 g unsalted butter
- 80 g whipping cream with 30 % fat
- 125 g pasteurised liquid whole egg
- 80 g dark cooking chocolate
- 125 g water
- 100 g wheat flour
- 2 g fine salt
- 400 ml vanilla ice cream
Preparation
Boil the water with the butter and salt. Off the heat, add all the flour and stir vigorously. Return to low heat and stir until the dough leaves the sides and a thin film forms on the base. Transfer to a bowl, let the steam subside and gradually mix in the liquid egg until smooth and glossy.
50 g unsalted butter125 g pasteurised liquid whole egg125 g water100 g wheat flour2 g fine salt- saucepan
- spatula
- mixing bowl
Heat the oven to 200 °C. Pipe evenly sized, well-spaced buns onto a lined tray. Bake for about 25 minutes without opening the oven until puffed, golden and dry. Continue baking if the sides remain soft.
- oven
- piping bag with round nozzle
- baking tray
- baking paper
Cool the buns completely on a rack, about 30 minutes. Just before serving, chop the chocolate. Heat the cream in a pan, remove from the heat, add the chocolate and stir until smooth.
80 g whipping cream with 30 % fat80 g dark cooking chocolate- cooling rack
- knife
- chopping board
- saucepan
- spatula
Cut lids off the buns. Divide the ice cream between them, replace the lids and pour over the warm sauce. Serve immediately to retain the hot-cold contrast.
400 ml vanilla ice cream- knife
- ice cream scoop
- dessert plates
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration