Easy Profiteroles

Easy Profiteroles

For the holidays, I had a very big craving for profiteroles. These little puffs filled with ice cream and accompanied by a hot chocolate sauce are always so pleasant to taste. It’s kind of my indulgence. Well, I also wanted easy and easy desserts. As a result, I couldn’t see myself preparing my puffs at the last moment and garnishing them with purchased or homemade ice cream just before tasting them. For a very short while, I even considered going to the frozen food store to buy some. And then, I told myself that it would always be much better if I prepared them myself and kept them in the freezer until serving time. So I imagined a little trick to have something similar to the ones I could have bought.

And to make it extra easy, I used my favorite homemade ice cream recipe without an ice cream maker. Thanks to this recipe, making profiteroles becomes child’s play. The just-cooked and cooled puffs are topped with a mousse that will glaze slowly in the freezer. There is nothing more to do. When tasting them, just take them out a few minutes before. The ice cream inside is perfectly creamy. A real treat served with hot chocolate sauce.

Easy Profiteroles

Choux pastry:

75g milk
75g water
80g butter
1 tbsp vanilla sugar
120g flour
3 eggs
1 pinch of salt

Preheat the oven to 180°C.

Heat the milk, water, butter, salt and sugar in a saucepan.

When boiling, remove the pan from the heat and add the flour. To mix together.
Return the pan to low heat for about 2 minutes to slightly dry the dough.
Let cool.
Pour the contents of the pan into a food processor and add the eggs one by one, while whisking.

Place the choux pastry in a piping bag.

Poach about twenty cabbage on a baking sheet.

Cook the cabbage for about 25/30 minutes.


250g full cream
150g sweetened condensed milk
1 tbsp amaretto
1/2 bean tonka

Whip the very cold cream into a fairly stiff whipped cream.
Mix the condensed milk, liqueur and grated tonka bean.
Add the cream whipped and mix.

Put the preparation in a piping bag. It’s quite runny.
Make a small hole under the cooled cabbage and garnish generously with the preparation. Lay them upside down so she doesn’tescape not and put them in the freezer for a few hours or several days.

When serving, take out the quantity you want and arrange them on the plates. Pour over the hot chocolate sauce and add a few roasted slivered almonds.

Chocolate sauce:

50g water
50g milk
10g of sugar
15g butter
1 pinch of fleur de sel
100g chocolate (70%)

Bring the water, milk, butter and salt to a boil.
Pour over the chocolate in pieces and leave undisturbed for 1 minute.
To mix together.

It can be prepared a little in advance. just put it lightly in the microwave to warm it up.

Easy Profiteroles

To finish: I flavored my ice cream with tonka bean and amaretto. You can of course use vanilla. Alcohol is not mandatory, but thanks to it, the ice cream is even smoother. You can choose other alcohols.

Leave a Comment