Profiteroles are made with choux pastry and are often filled with whipped cream, pastry cream and sometimes ice cream (my favourite) and drizzled with chocolate sauce and/or icing sugar. It’s a very popular party dessert here in the UK, particularly when children are involved but sadly, more often than not, it’s shop bought which always give you rubbery profiteroles, no matter what the price tag says!
Here’s a step by step guide, using homemade Choux Pastry (which only takes 10-15 minutes), homemade chocolate sauce (takes 5 minutes) and shop bought ice cream. You’ll need a piping bag and a 1″/2cm piping nozzle but I usually don’t bother, preferring to snip the end of the bag.
Note: The profiteroles will double in size in the oven, so go easy when piping them out. I’ll always remember the first time I made them – they were massive as I didn’t realise how big they actually get!Print
- Preheat the oven to 200˚C/400˚F.
- Fit the nozzle to the piping bag and fit the piping bag onto a medium sized thin glass.
- Fill the bag up with the choux pastry.
- Pipe little balls on a baking sheet, leaving about 1.5″/3cm between each profiterole. They will double in size.
- Dip a fork in the egg wash and lightly mark the top of each profiterole or as I like to, dip your finger in the egg wash and press down slightly to flatten the tops.
- Bake in the preheated oven for 20-25 minutes, depending on how hot your oven gets. Mine’s hot, so the profiteroles come out after 20.
- Take a small sharp knife or a cocktail stick and poke a small hole in the profiteroles to release steam. This will stop them getting soggy.
- Cool completely on a wire rack.
- Slice each profiterole with a serrated knife at the top end, leaving an attached “lid”.
- Fill each profiterole with a scoop of ice cream, arrange on a serving plate, drizzle generously with chocolate sauce and sprinkle with icing sugar.
- Place a bowl of chocolate sauce with a spoon on the side for anyone who wants extra sauce.
The prep time includes 15 minutes for making the Choux pastry, link above.