Salted Caramel Ice Cream Profiteroles

A profiterol is a simple pastry filled with whipped cream, ice cream, and drizzled with chocolate sauce. While it must be assembled just before serving, the pastries, chocolate sauce, and whipped cream can all be made ahead of time, so it’s just a matter of putting it all together. Salted caramel ice cream is my preference for the ice cream flavor, however it really can be anything you like. Coffee ice cream, raspberry, chocolate, pistachio… pick your favorite and enjoy this special treat.

Salted Caramel Ice Cream Profiteroles

Prep Time 15 minutes
Cook Time 30 minutes
A profiterol is a simple pastry filled with whipped cream, ice cream, and drizzled with chocolate sauce. While it must be assembled just before serving, the pastries, chocolate sauce, and whipped cream can all be made ahead of time, so it's just a matter of putting it all together. Salted caramel ice cream is my preference for the ice cream flavor, however it really can be anything you like. Coffee ice cream, raspberry, chocolate, pistachio… pick your favorite and enjoy this special treat.
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Course Dessert
Servings 4

Ingredients
 

For the pastry:

  • ½ cup water
  • 4 tablespoons unsalted butter
  • ½ cup (62 grams) all-purpose flour
  • 2 large eggs
  • teaspoon kosher salt

For the chocolate sauce, adapted from David Leibovitz:

  • ½ cup water
  • 6 tablespoons cocoa powder
  • ¼ cup sugar
  • ¼ cup corn syrup
  • 1 ounce bittersweet chocolate, chopped
  • ½ teaspoon pure vanilla extract

To serve:

  • 1 pint salted caramel ice cream
  • slightly sweetened whipped cream for serving

Instructions
 

  • Begin by making the sauce. Whisk the water, cocoa, sugar, and corn syrup in a medium saucepan. Bring to a simmer, whisking until it is smooth, and let it cook for 1 minute. Remove from the heat and whisk in the vanilla and chocolate. Let cool slightly, then pour into a heat proof container and refrigerate until ready to use.
  • Preheat your oven to 425 F and line a baking sheet with parchment paper.
  • Place the water, butter and salt in a small saucepan and bring to a simmer. Add the flour and cook over low heat, stirring the entire time with a wooden spoon. It will thicken up quickly, forming a paste like dough. Keep cooking it another 4 minutes over medium low, heat, stirring constantly.
  • Transfer the dough to a stand mixer and beat with the paddle attachment so that it cools off a bit, about 2 minutes. Add the eggs one at a time, scraping the sides of the bowl so that they are well incorporated, then beat for another minute until it is smooth and glossy.
  • Transfer the dough to a piping bag or a ziplock bag with a corner cut off. Pipe the dough onto the lined baking sheet, forming rounds about two inches in diameter. Flatten any points on the top with a moistened fingertip.
  • Bake for 10 minutes, then reduce the heat to 375 and bake for another 20 minutes. Remove and let cool.
  • Take the ice cream out of the freezer 10-15 minutes before assembling so that it softens. Use a serrated knife to cut the puffs in half horizontally and place 3 on each plate. Spoon a little whipped cream on the bottoms of the puffs, then top each with a scoop of ice cream. Place the tops on and drizzle with a few tablespoons of the chocolate sauce (you will have more than you need). Serve right away.

Notes

  • Puffs can be made ahead of time and frozen. Rewarm in a low oven before serving.
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