Profiteroles with ice-cream and choc sauce

Profiteroles with ice-cream and choc sauce

0:10 To Prep
0:20 To Cook
6 Servings
Average Rating
Difficulty Medium

So easy to whip together, light as air sweetness to finish a meal.


  • 60g butter, diced
  • 2/3 cup Plain flour
  • 3 Eggs, beaten
  • 1 tub ice-cream
  • 1/2 cup Water
  • 80g Caster sugar
  • 200g dark chocolate, broken up (or melts)

Step 1

Heat oven to 200C

Step 2

Heat butter and 2/3 cup water in a saucepan over medium heat until the mixture boils.

Step 3

Reduce to low. Stir through flour for 2-3 minutes until mixture starts to come away from the sides of the pan. Allow to cool for a few minutes.

Step 4

Reserve 1 tablespoon of the beaten egg. Stir remainder of the egg through the flour mixture and beat until the dough is glossy (1-2 minutes),

Step 5

Put dough into a piping bag (or a plastic bag with a hole cut in one corner). Pipe 3-4 cm balls onto a silicone-lined baking tray. Brush the tops of each ball with reserved egg.

Step 6

Bake for 15 minutes.

Step 7

Turn off the oven. Remove the tray, slice each profiterole in half and return to the oven for 5 minutes to dry out the centres of each profiterole. Remove from oven and allow to cool.

Step 8

Bring water and sugar to the boil in a saucepan, to form a syrup. Remove from heat and stir through the chocolate to make a sauce.

Step 9

Sandwich each profiterole with a small scoop of ice-cream. Drizzle chocolate sauce over.

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