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Ice-cream filled profiteroles with chocolate sauce
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Prep Time:
110 minutes
Cook Time:
55 minutes
Total Time:
165 minutes
Indulge in easy-to-make golden pastry puffs filled with creamy ice cream.
Ingredients:
  • 38 small scoops vanilla ice-cream
  • 60g butter, chopped
  • 165.00 ml plain flour
  • 3 eggs, lightly beaten
  • 180g block dark chocolate, chopped
  • 126.25 gm pure cream
Instructions:
  • Preheat your oven to a toasty 220°C (200°C fan-forced) and prepare 2 large baking trays with a cozy layer of baking paper.
  • In a saucepan over medium heat, melt the butter with 2/3 cup cold water until it just starts to boil, about 3 to 4 minutes.
  • Lower the heat and incorporate the flour. Stir and cook for 2 to 3 minutes until the mixture pulls away from the pan and forms a ball. Let it sit for 5 minutes to cool slightly.
  • Set aside 2 teaspoons of egg. Stir in the rest of the egg slowly with a wooden spoon until fully mixed and the dough has a glossy finish (it should easily fall from the spoon).
  • Scoop 2 level teaspoons of dough onto prepared tray to create mounds, making sure they are 5cm apart. Brush the mounds with reserved egg.
  • Place a tray of golden and puffed profiteroles in the oven at 180°C/160°C fan-forced for 5 minutes to dry out centers. Carefully slice the profiteroles in half with a small knife and return them to the oven, cut-side up, for an additional 5 minutes. Once baked, allow them to cool on the tray. Increase the oven temperature to 220°C/200°C fan-forced and repeat the process with the remaining tray.
  • Create your luscious chocolate sauce by combining chocolate and cream in a microwave-safe bowl. Heat on medium-high (75%) for 1 to 2 minutes until smooth, stirring every 30 seconds.
  • Layer the sandwich profiteroles with creamy ice-cream, generously drizzle with decadent chocolate sauce, and elegantly present.

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