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Loading...Crisp golden choux puffs filled with cold vanilla bean ice cream and drenched in warm dark chocolate sauce — a classic French bistro dessert that balances hot and cold, crisp and creamy in every bite. The custard-based ice cream and glossy bittersweet sauce make this version feel truly Parisian.
Prep Time30 mins
Cook Time35 mins
Total Time65 mins
Servings4
Yield4 servings (12 profiteroles)
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 42 gFat
- 24 gSaturated Fat
- 52 gCarbs
- 4 gFiber
- 32 gSugar
- 10 gProtein
- 180 mgSodium
- 380 mgPotassium
- 150 mgCalcium
- 4 mgIron
- 1 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the choux puffs
- 1/2 cup (120 ml) water
- 4 tbsp (55 g) unsalted butter, cubed
- 1/4 tsp fine sea salt
- 1 tsp granulated sugar
- 2/3 cup (80 g) all-purpose flour, sifted
- 2 large eggs, lightly beaten (about 100 g)
For the vanilla bean ice cream
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1/2 cup (100 g) granulated sugar, divided
- 4 large egg yolks
- 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
- Pinch of fine sea salt
- 2 tbsp light corn syrup
For the warm chocolate sauce
- 7 oz (200 g) bittersweet chocolate (70%), finely chopped
- 3/4 cup (180 ml) heavy cream
- 2 tbsp (30 g) unsalted butter
- 1 tbsp light corn syrup
- 1 tsp pure vanilla extract
Directions
- Make the choux dough: In a medium saucepan over medium heat, combine the water, butter, salt, and sugar and bring just to a boil, stirring until the butter melts.
- Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the sides of the pan, 1 to 2 minutes. Cook 30 seconds more to dry out the dough, then transfer to a mixing bowl and cool 5 minutes.
- Beat the eggs into the dough a little at a time, mixing well after each addition, until the dough is glossy and falls from the spoon in a thick ribbon. Pipe or drop tablespoon-sized mounds onto two parchment-lined baking sheets, spacing them 2 inches apart.
- Bake at 400°F (200°C) for 22 to 25 minutes, without opening the oven door, until the puffs are deep golden and firm. Pierce each puff with a skewer the moment it leaves the oven to release steam, then cool on a rack.
- Meanwhile, make the ice cream custard: Heat the milk, cream, half the sugar, salt, and vanilla seeds in a saucepan until steaming. Whisk the yolks with the remaining sugar, then slowly whisk the hot cream into the yolks. Return the mixture to the pan and cook over low heat, stirring constantly, until it reaches 170°F (77°C) and coats the back of a spoon.
- Strain the custard into a clean bowl, chill thoroughly for at least 4 hours (or overnight), then churn in an ice cream maker according to the manufacturer's directions. Freeze until scoopable.
- Make the chocolate sauce: Heat the cream just to a simmer in a small saucepan, then pour it over the chopped chocolate in a heatproof bowl. Let stand 2 minutes, then whisk until completely smooth. Whisk in the butter, corn syrup, and vanilla until glossy; keep warm over a bain-marie or reheat gently before serving.
- To assemble, slice each puff in half horizontally, place a generous scoop of ice cream on the base, replace the top, and arrange 3 profiteroles on each plate. Pour the warm chocolate sauce over the profiteroles at the table and serve immediately.
Cook’s Notes
- Never open the oven while the choux bakes — the sudden drop in temperature will deflate the puffs.
- For maximum crunch, bake the puffs up to 2 days ahead and store in an airtight tin; refresh 4 minutes at 300°F (150°C) before filling.
- Take the ice cream out of the freezer 5 to 10 minutes before assembly so it scoops easily without melting the warm puffs.
- The chocolate sauce can be made 3 days ahead and reheated gently with a splash of cream to loosen it.
- For a showstopping finish, dust the tops with a little powdered sugar or shaved chocolate just before pouring the sauce.
