Chocolate Profiteroles

Crispy pastry puffs that sound hollow, filled with frozen vanilla ice cream and drizzled with a smooth chocolate sauce. The contrast between the cold ice cream and hot chocolate defines this classic.

• Prep time: 40 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 1023
• Protein: 19 g
• Carbs: 84 g
• Fat: 66 g

Ingredients

• 250 ml Mineral water
• 100 g Minimum butter sweet ( cubed )
• 150 g Wheat flour
• 4 piece Egg
• 10 g White sugar
• 1 pinch Gray sea salt
• 200 g Dark chocolate ( chopped )
• 150 ml Cream
• 500 ml Vanilla ice cream ( scooped )

Instructions

1. Preparing the panade

   In a saucepan, bring the mineral water, cubed butter, white sugar, and salt to a boil. Remove from heat and pour in the wheat flour all at once. Mix vigorously and return to heat to dry out the dough: it should pull away from the sides and no longer stick to the spatula.

2. Incorporating the eggs

   Transfer the dough to a bowl. Add the eggs one by one, mixing well between each. The dough is ready when it is smooth, shiny, and forms a continuous ribbon when the spatula is lifted.

3. Baking the puffs

   Pipe small mounds of dough onto a baking sheet. Bake at 180°C without opening the door. The puffs should be golden brown and firm to the touch. When removed, they should sound hollow when tapped on the bottom.

4. Chocolate sauce

   Heat the cream. Pour it over the dark chocolate broken into pieces. Mix gently until you get a smooth, shiny sauce that coats the spoon.

5. Assembly

   Cut the tops off the puffs. Place a scoop of vanilla ice cream inside. Replace the top and immediately drizzle with hot chocolate sauce.

Chef's tips

• Never open the oven door while the puffs are baking, or they will collapse instantly.
• If the chocolate sauce thickens too much, add a small knob of butter to restore its shine.

Storage

Unfilled puffs can be stored for 2 days in an airtight container. The chocolate sauce can be gently reheated in a bain-marie.