Profiteroles[final photo]
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
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Recipe seen 35,480 times
Noted 10 times, average note : 2.6/3

For 40 profiteroles, you will need:



Nutritional information:

Whole recipe
Calories
2544
102%
Proteins
45g
6%
Carbohydrates
218g
16%
Fats
166g
44%
 Per 100 g 
Calories
256
10%
Proteins
4g
1%
Carbohydrates
22g
2%
Fats
17g
4%
 Per piece 
Calories
63
3%
Proteins
1g
<1%
Carbohydrates
5g
<1%
Fats
4g
1%

% are calculated relative to a Recommended Dietary Intake or RDI of 2500 k-calories by day for a man (change to a woman).

Times:

 Preparation : 40 min.

How much?

 For 40 profiteroles : 4.63 $CA
 By Profiteroles : 0.12 $CA

 Change currency: [EUR]  [USD]  [GBP]  [AUD] 

 Note : These prices are only approximate. Read more...



Step by step recipe:

Preheat oven to 220°C or 428°F.

Make 450 g Choux pastry (pâte à choux).

Using a forcing bag, pipe small heaps of dough (about 1 cm or 0.8 inch diameter) on a baking sheet.

Round off the small peaks with a tablespoon dipped in milk.

Sprinkle a pinch of sugar on each heap.

 [Photo of step #1]
Put in the oven and cook until choux are golden brown.

Leave to cool on a rack.

 [Photo of step #2]
With a steak knife, split each choux in half, horizontally. [Photo of step #3]
Fill each choux with a teaspoon of vanilla ice-cream. [Photo of step #4]
And finally, top with plenty of chocolate sauce, warm or hot, and serve immediately. [Photo of step #5]

Remarks:

Classic profiteroles, as in this recipe, can be varied many ways: "inversed" with chocolate ice-cream and custard (crème anglaise), "mint out" with chocolate ice-cream, and mint crème anglaise or "mint in" with mint ice-cream and chocolate sauce, etc.

If you like them, you can sprinkle chopped almonds with the sugar top of dough heaps.

It's a dessert that can easily be made in advance, but filling with ice-cream and topping with chocolate sauce must be done at the last minute.

Contrary to most other recipes and websites, I think that profiteroles should be made with small "bite-size" puffs rather than big ones which need to be cut before eating. You should be able to eat profiteroles with a teaspoon.

Source:

Home made.

Last modified on: February 27th 2010

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