Profiteroles with Chocolate Sauce

Decadent but light, this dessert is perfect on a hot summer’s day. This profiteroles recipe is simple, but don’t let that fool you. Some of the best desserts are the simplest!


What are Profiteroles?

Profiteroles, pronounced “proh-fee-teh-rohls,” are a classic French dessert made up of pate a choux (cream puffs sans the cream), vanilla ice cream, and ganache. Make homemade vanilla ice cream for this recipe or buy good vanilla ice cream. Either way, make sure the ice cream is high quality.

Poor quality ice cream ruins the experience of this delightful dessert, and all of your hard work making those beautiful pastry puffs will be wasted.

Sometimes French desserts seem a bit ominous or difficult because they look so beautiful. In all honesty, some of them are very difficult. Most of the time, however, French desserts just require some patience and attention to detail. It’s in the little details that a dessert can go from average to memorable.

In this case, it means using good-quality chocolate, fresh vanilla ice cream, and homemade pastry shells. The pate a choux is the only part of this profiteroles recipe that requires longer preparation. The puffs require no more than 20 minutes to prepare, and then they bake into beautiful, hollow shells in 30 minutes.


How to Make This Profiteroles Recipe

  • Start with the ice cream if you are making it homemade. You can find my favorite vanilla ice cream recipe here.
  • It consists of 5 ingredients: heavy cream, milk, sugar, salt, and vanilla(omit the vanilla bean and use vanilla extract instead if you would like to).
  • Make the pate a choux. To do this, bring water, milk, butter, sugar, and salt to a boil. Remove from heat and add the flour.
  • Return to heat and stir for 2 minutes to get rid of the flour aftertaste.
  • Remove from heat and stir in the eggs one at a time. Work quickly on this step so that the eggs do not cook and scramble before being fully incorporated.
  • Pipe mounds of dough that are 1 1/2 inches in diameter and 1 inch tall onto a parchment lined sheet and bake at 400 for 25-30 minutes.
  • Cut a slit in the side of each profiterole, and allow to cool. Cutting a slit allows the steam to escape so that the profiteroles dry out properly. We don’t want soggy profiteroles! (learned that tip from Ina Garten)
  • Make ganache bringing the heavy cream to a simmer. Pour over chocolate, let sit for 5 minutes, and gently stir until silky smooth. DO NOT overmix, or this will “break” the ganache. In other words, it will become grainy, oily, or lumpy.
  • Cut puffs in half, scoop a single scoop of softened ice cream and place on the bottom half of each puff. Place the tops on the puffs and to make cute pate a choux “sandwiches.” Drizzle with warm ganache and serve.

How to Fix Broken Ganache

The last thing you need is grainy, oily, lumpy chocolate sauce on your beautiful ice cream puffs! If your ganache meets this fate, you can still save it! Pour the ganache into a pot, and warm on low.

Add a couple of tablespoons of milk or add more chocolate and stir. If you add chocolate, be sure to cut it into small chunks so it melts quickly and can pull the ganache back together.


Profiteroles Recipe


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  • Author: Camille
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes


Units Scale

Profiteroles Ingredients

  • 155 ml (2/3 c) whole milk
  • 78 ml (1/3 c) water
  • 113 g unsalted butter
  • 10 g granulated sugar
  • 1/2 tsp kosher salt
  • 90 g all-purpose flour
  • 30 g cake flour
  • 45 large eggs, room temp
  • Homemade vanilla bean ice cream (or good quality store-bought)

Chocolate Sauce

  • 113 g bittersweet or semi-sweet chocolate, roughly chopped

  • 42 g unsalted butter (European style)

  • 40 ml light corn syrup

  • 120 ml heavy cream
  • Pinch kosher salt


To Make Pate a Choux

  1. Preheat oven to 425 degrees F (220 C). Place the eggs in a blender and blend for a few seconds until blended (2-3 seconds). Set aside.
  2. In a medium-sized pot, add water, milk, butter, salt, and sugar. Cook on medium heat, stirring occasionally until the mixture comes to a boil.
  3. When the mixture starts to boil, remove it from the heat, add the flour, and stir quickly. Return the pot to medium heat and cook for 2 more minutes to remove the flour taste, stirring constantly.
  4. Remove the dough from the heat and pour it into a mixer fitted with a paddle attachment.
  5. Turn the mixer to low and mix until the dough temperature reaches 125 F (50 C).
  6. Slowly add the egg mixture to the pate a choux in small additions. You know you’ve added enough egg when you can draw a line in the dough, and it slowly sinks back in. 
  7. Spoon the choux pastry into a piping bag fitted with a #12 tip, and clamp the top so it doesn’t leak.
  8. Bake for 25-30 minutes at 425 F. The profiteroles will be golden brown on the outside when done. 
  9. Once out of the oven, poke a hole in the bottom of each one with a toothpick, and allow them to dry out for 2 hours.

To Make the Chocolate Sauce

  1. Make a double boiler by putting 1-2 inches of water in a medium pot and bringing to a simmer. Place the chocolate, butter, light corn syrup, heavy cream, and salt in a medium bowl, and set it over the simmering water (the bottom of the bowl should not touch the water).
  2. Whisk together until melted and silky smooth. Use immediately or keep in the refrigerator until ready to use. Reheat to warm before using.

Assembling the Profiteroles

  1. Cut profiterole shells in half horizontally. Remove ice cream from freezer and allow to soften slightly.
  2. Place a small scoop of ice cream on each profiterole bottom and place the tops on the ice cream scoops. 
  3. Drizzle with chocolate sauce and enjoy.


Cream puff shells can be stored for 2 days, but they are best eaten the first day. On day 2, they will lose some of their crispiness.


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