Classic French Profiteroles
It’s pronounced “pruh-fit-uh-rohl”, in case you were wondering. Wanted to get that out of the way so you don’t go around embarrassing yourself by calling them “profit-rolls” like I did for longer than I’d care to admit 😂
Are you familiar with them? These French treats consist of crisp pastry shells filled with frosty vanilla ice cream and topped off with warm, thick ganache. They originated in France during 16th century and have been a beloved dessert around the world ever since (for obvious reason, I think).
The resulting dessert is decadent and indulgent, the indulgence tempered by the humble but texturally perfect choux. It’s also versatile, make these poppable 1-2 bite treats or make them jumbo-sized (like I do!).
Note that you do have to assemble and serve these immediately; the warm ganache melting over the ice cream creates an incredible and unique eating experience, if not a patient one!
What You Need
Profiteroles are made with less than 10 ingredients! Most are probably already in your kitchen, including:
Flour. I recommend using a kitchen scale to measure your flour for the best results. If your flour is particularly lumpy, you can sift it before adding. This ensures your profiteroles will have smooth, lump free shells. Eggs. Room temperature eggs work best here. If you are in a rush and don’t have time to set yours out, use my trick for bringing eggs to room temperature quickly. Cream. Use heavy, double, or whipping cream for the ganache. We’ll heat it up until it’s nice and steamy before pouring over our chocolate. Chocolate. I recommend using a chopped chocolate bar, preferably 60% cacao. Semisweet chocolate will also work. Chips can be used in a pinch, but the bars are best though, they just melt best and have the best flavor! Ice cream. Vanilla is classic choice for profiteroles, but you can use whatever you flavor you like best. Feel free to substitute homemade instead; you could even use my no-churn ice cream (just note that is softer and melts faster).
SAM’S TIP: If you are brand new to making choux pastry, I’d recommend you head over to my choux pastry post first before making these profiteroles. I include lots of tips and important things to know over there! Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll on down to the bottom of the post!
How to Make Profiteroles
Choux Buns
Pipe, Bake, & Prep
SAM’S TIP: Don’t have a piping bag? No problem! You can just use a spoon to dollop mounds of dough onto your baking sheets instead.
Ganache
Assembly
SAM’S TIP: If you’re a chocoholic, try adding a pinch of espresso powder into your ganache. This will enhance the chocolate flavor in a sensational way–it’s divine! I had so much fun making these and they’re a summertime staple in my house. Can’t wait for you to try them, make sure you let me know how you like them! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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