Profiteroles with ice cream and chocolate sauce

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 214, total fat 14 G., saturated fats 9 G., proteins 3 G., carbohydrates 20 G., fiber 1 G., cholesterol 67 mg, sodium 50 mg, sugar 14 G.

Profiteroles are a classic French choux pastry dessert shaped like light golden hollow balls. Cut them in half and fill them with your favorite ice cream, then drizzle them with a delicious chocolate sauce. Of course, this isn't the only delicious filling option for profiteroles. Experiment with different fillings to suit your taste, such as whipped cream with berries or cream cheese. Any filling pairs perfectly with this pastry.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Choux pastry

0.5 cups of milk
0.5 cups of water
110 g unsalted butter
A pinch of salt
1 cup premium flour
4 large eggs

Sauce and filling

220 g semi-sweet chocolate, chopped
1 cup heavy cream
1/4 cup light corn syrup
4-6 cups of any ice cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: choux pastry, eggs, milk, cream, chocolate sauce

Cooking the dish according to the recipe:

Preheat oven to 200°C. Line a baking sheet with parchment paper or a silicone baking mat.
Choux pastry:

Combine the milk, water, butter, and salt in a medium saucepan and cook over medium heat until the liquid begins to simmer and the butter has melted, 2-3 minutes. Add the flour and stir to form a dough. Cook, stirring, until the dough begins to pull away from the sides of the pan but does not darken, about 3 minutes.

Transfer the dough to a large bowl, add 1 egg, and beat with a mixer on medium speed until fully incorporated. Beat in the remaining 3 eggs, one at a time, until you have a sticky, glossy dough.
Transfer the dough to a pastry bag fitted with a 1-2 cm round tip. Pipe mounds of dough 2.5-4 cm wide and about 2.5 cm high onto the baking sheet, spacing them 2.5 cm apart; use a finger dipped in water to smooth out any pointed tips. Bake until crisp and dark golden, 25-30 minutes. Transfer the profiteroles to a wire rack and let cool completely.
Prepare chocolate sauce:

Place the chocolate in a heatproof bowl. In a small saucepan, combine the heavy cream and corn syrup and bring to a simmer over medium heat. Immediately pour over the chocolate and cover the bowl with a lid. Let sit for 5 minutes, then stir until smooth.
Assemble the profiteroles:

Cut the profiteroles in half horizontally. Place a medium-sized scoop of ice cream (about 80g) on the bottom halves. Top with the tops and drizzle with chocolate sauce. Serve immediately.