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Vanilla Ice Cream Profiteroles with Chocolate Sauce
Created by: Howcan Team
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 pint vanilla ice cream
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, bring the water and 1/2 cup of butter to a boil. Stir in 1 cup of flour until the mixture forms a ball. Transfer the dough to a mixing bowl.
- Using a hand mixer, beat in the eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 12 small mounds onto the prepared baking sheet.
- Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 10 minutes, or until golden brown. Remove from the oven and let cool completely.
- Once the profiteroles are cooled, slice them in half horizontally. Place a small scoop of vanilla ice cream on the bottom half of each profiterole, then replace the top half.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the chocolate chips, 1 tablespoon of butter, and vanilla extract. Stir until smooth and glossy.
- Drizzle the chocolate sauce over the filled profiteroles. Dust with powdered sugar before serving. Enjoy!
The history of Vanilla Ice Cream Profiteroles drizzled with chocolate sauce dates back to 16th century France, where the delicate choux pastry was first created. The profiterole, also known as a cream puff, gained popularity in French cuisine and eventually made its way to the United States. The combination of creamy vanilla ice cream nestled within a light, airy profiterole and drizzled with decadent chocolate sauce has become a beloved dessert worldwide. Renowned chefs like Julia Child and Jacques Pépin have popularized this indulgent treat, and it has become a staple in upscale restaurants and patisseries. Today, the best version of this dish can be found in Parisian bistros and high-end dessert parlors, where skilled pastry chefs meticulously craft each profiterole to perfection. The key to achieving the ultimate Vanilla Ice Cream Profiteroles lies in the balance of textures and flavors. The choux pastry must be crisp yet tender, the vanilla ice cream rich and creamy, and the chocolate sauce velvety and luscious. While traditional recipes call for a classic chocolate sauce, some innovative chefs have experimented with variations such as salted caramel or raspberry coulis for a unique twist. For those looking to recreate this delectable dessert at home, mastering the art of making light, airy profiteroles is essential. Additionally, using high-quality vanilla ice cream and a rich, indulgent chocolate sauce will elevate the dish to gourmet status. Whether enjoyed in a quaint Parisian café or homemade with love, Vanilla Ice Cream Profiteroles drizzled with chocolate sauce are a timeless indulgence that continues to captivate dessert enthusiasts around the world.
50 min
12
320 calories
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