Emily Profiteroles
Emily Wyckoff

Easy and Versatile Profiteroles

I love making restaurant-style desserts at home for special occasions. Profiteroles definitely fit that bill.

There is something about the light pastry shell split in half, sandwiching a scoop of your favorite ice cream and topped with hot fudge sauce (store-bought or check out my quick and easy recipe for a homemade version here) that is just out of this world. Plus, the portion is perfect – this is not a super-sized sundae, but a very reasonably-sized dessert.

Profiteroles  - basically, pastry shells - are surprisingly easy to make. The recipe calls for five ingredients (milk, butter, salt, flour and eggs) that you most likely already have in your fridge and pantry.

When it comes to assembling the dessert, use any ice cream you like – vanilla, coffee, and mint chip are some of my favorites. Whipped cream would be another fantastic filling.

In my opinion, sauce is a must, but don’t feel like it has to be hot fudge – caramel would be fantastic as well. These freeze well, too, so you can make any night a special occasion.

Here is how to make them:

Heat milk, butter, and salt in a medium sauce pan over medium heat until the butter is melted and the milk is just below the boiling point.

Next, add the flour (all at once), reduce the heat to low, and stir constantly with a wooden spoon until the mixture forms a dough ball. The mixture will pull away from the sides and some flour will coat the bottom of the pan. This takes about two minutes or so.

profiterole dough i saucepan cropped

Transfer the dough to a food processor, add eggs, and mix until the dough is completely combined and thick.

profiterole dough in processorcropped

Next, transfer the dough to a pastry bag or a plastic zip-close bag with the corner snipped off. Pipe the dough into about 1 1 /2 inch-wide rounds onto parchment paper-lined baking sheets. You can also use an ice cream scoop or two spoons (dip in water between scoops).

Make each round approximately the same size so they cook at the same rate.

profiterole dough on pan cropped

Bake at 350 F until they’re light brown – about 20 minutes. Turn off the oven, and leave the puffs in the oven (with the door shut!) for another 10 minutes. This will give them a nice, crisp exterior.

profiterole baked on sheetcropped

Remove from oven and, with a sharp knife, immediately make a small slit in the side of each puff to let the steam escape. Let them cool slightly and then serve, split and filled with your favorite ice cream or whipped cream and topped with the sauce of your choice.

If you’ve made them ahead, reheat in a 350 F oven until warmed through.

profiterole finishedcropped

Profiteroles

Makes 18-22 puffs

Ingredients:

1 cup milk
1 stick butter
1/4 teaspoon salt
1 cup flour
4 eggs
Ice cream or whipped cream, for serving
Hot fudge or caramel sauce, for serving

Directions:

1. Preheat oven to 425 F and line two baking sheets with parchment paper.

2. Heat milk, butter and salt in a medium sauce pan over medium heat until the butter is melted and the milk is just below the boiling point. Next, add the flour (all at once), reduce the heat to low, and stir constantly with a wooden spoon until the mixture forms a dough ball – about two minutes. The mixture will pull away from the sides of the pan and some flour will coat the bottom of the pan.

3. Transfer the dough to a food processor, add eggs, and mix until the dough is completely combined and thick.

4.  Next, transfer the dough to a pastry bag or a plastic zip-close bag with the corner snipped off. Pipe the dough into about 1 1/2 inch-wide rounds onto parchment paper-lined baking sheets. You can also use an ice cream scoop or two spoons (dip in water between scoops). Make each dough round approximately the same size so they cook at the same rate.

5. Bake until they are light brown – about 20 minutes. Turn off the oven and leave the puffs in the oven (with the door shut!) for another 10 minutes – this will give them a nice, crisp exterior.

6. Remove from the oven, and with a sharp knife, immediately make a small slit in the side of each puff to let steam escape.

7. Let them cool slightly and then serve, split and filled with your favorite ice cream or whipped cream and topped with your favorite sauce. Note: If you have made them ahead, reheat in a 350 F oven until warmed through.

8. Store extras at room temperature in an air-tight container or zip-close bag, or freeze for up to one month in a zip-close bag.

Want more sweets? Check out:
- No-Bake Chocolate Chow Mein Noodle Cookies
- Double-Chocolate Zucchini Bread
- Classic Carrot Cake with Cream Cheese Frosting


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