The BEST Profiteroles
Light, airy profiteroles filled with smooth vanilla ice cream, drizzled with rich chocolate ganache, and topped with toasted almonds and flaky salt—this dessert is pure indulgence. Whether you're making them for a special occasion or just to treat yourself, these profiteroles will impress. Let’s break down everything you need to know to make perfect profiteroles at home.
Ingredients
- 75 ml water
- 75 ml milk
- 50 g unsalted butter
- 1 tsp sugar
- Pinch of salt
- 75 g bread flour
- 2 large eggs whisked
Ganache:
- 80 ml whipping cream/heavy cream
- 75 g dark chocolate finely chopped
Filling & Garnish:
- Ice cream of choice
- Toasted sliced almonds
- Flaky salt
Instructions
- Preheat oven to 190ºC and line a large flat baking tray with silpat or parchment paper.
- In a saucepan, add the water, milk, butter, sugar, and salt. Bring to a strong simmer.75 ml water, 75 ml milk, 50 g unsalted butter, 1 tsp sugar, Pinch of salt
- Add all the flour at once and mix until the flour swells up and is cooking. Continue stirring and cooking until there is a film on the bottom of the pan or until the dough reaches 75ºC.75 g bread flour
- Transfer the dough to a stand mixer and mix gently to cool very slightly till the dough reaches about 65ºC.
- Add half of the egg and mix until combined. Gradually add the remaining whisked egg while mixing continuously.2 large eggs
- If you dip your finger in cold water and then drag it through the dough, it should pick up a peak and the dough should not collapse onto itself. It’s ready to pipe!
- Transfer the dough into a piping bag with a large round tip.
- Pipe 12 1-inch mounds onto the baking sheet 1⁄2-1 inch apart to leave room for rising.
- Bake for 30-40 minutes until golden brown. Poke a hole in the bottom of them when they’re done to allow steam to escape. Let cool completely.
- Make the chocolate sauce. Add the chopped chocolate to a small mixing bowl. Heat the cream until it’s steaming. Pour the cream over the chocolate and let it sit for 30 seconds.75 g dark chocolate, 80 ml whipping cream/heavy cream
- Whisk from the center out until smooth.
- Slice the choux in half, and place the bottoms on a plate. Fill with a scoop of your favourite ice cream. Place the top on.Ice cream of choice
- Generously spoon over the chocolate sauce, sprinkle over the almonds, and some flakey salt. Eat right away!Toasted sliced almonds, Flaky salt