French Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Profiteroles
Light choux puffs filled with cold vanilla cream, then piled high and drizzled with warm dark chocolate sauce — a timeless French dessert.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Preheat the oven to 400°F (200°C). Make the choux pastry (pâte à choux): Combine water, butter, and a pinch of salt in a saucepan and bring to a rolling boil.
- 2
Remove from heat, dump in the flour all at once, and stir vigorously until the mixture forms a smooth ball that pulls away from the sides of the pan. Let cool for 5 minutes.
- 3
Beat in the eggs one at a time, incorporating fully before adding the next, until the batter is smooth, glossy, and falls from the spoon in a thick 'V' shape.
- 4
Pipe golf-ball-sized mounds onto a parchment-lined baking sheet. Bake for 20 minutes, then reduce heat to 350°F (175°C) and bake for 10-15 minutes more until deep golden and crisp. Cool completely.
- 5
Make the chocolate sauce: Heat the heavy cream until just simmering. Pour over the chopped dark chocolate and whisk until smooth and glossy.
- 6
Slice the top third off each cooled pastry puff. Fill the bottom halves with a generous scoop of vanilla ice cream, replace the tops, and drizzle abundantly with warm chocolate sauce just before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving450
Calories
7 g
Protein
30 g
Carbs
34 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Profiteroles are built on the same choux pastry French pâtissiers refined for éclairs and cream puffs, piped into small rounds instead of logs so each one becomes a single bite-sized shell. Filling them with ice cream rather than pastry cream, then finishing with warm chocolate sauce, turned the choux shell into a dessert built around contrast between hot and cold.
Listahan note
This version fills the cooled shells with ice cream rather than pastry cream and pours the chocolate sauce on just before serving, so the contrast between the warm sauce, cold ice cream, and crisp shell survives to the table instead of melting together ahead of time.
Technique cues
- The choux dough needs to form a smooth ball that pulls away from the pan sides while still on the stove, which is the visual cue that it's ready for eggs rather than needing more cooking.
- Baking at a higher temperature first, then lowering it partway through, dries the shells enough to hold their shape without collapsing once they cool.
- Slicing the top third off each shell, rather than poking a small hole, makes room to pack in a real scoop of ice cream instead of a thin smear.
- Warming the cream just to a simmer before pouring it over the chopped chocolate is enough heat to melt it smooth without needing to cook the chocolate directly.
Kitchen flow
- Parallel prep
- While Profiteroles is in the oven, measure out any garnish or topping — like the pint high-quality vanilla bean ice cream — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Profiteroles's dough or batter (built around pint high-quality vanilla bean ice cream) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Profiteroles freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the pint high-quality vanilla bean ice cream. Everything else is quick — the bake is the one step that takes real time.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Profiteroles right away — sugar and butter residue hardens fast once it cools. This one leans on the pint high-quality vanilla bean ice cream. Everything else is quick — the bake is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 cup water
Flavor support
Purpose: cup water supports the balance of Profiteroles and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 cup unsalted butter
Richness and texture
Purpose: cup unsalted butter rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1 cup all-purpose flour
Structural base
Purpose: cup all-purpose flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
4 large eggs
Main protein or body
Purpose: large eggs gives Profiteroles its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use an egg-free substitute only when binding or glazing is not the main structure.
1 pint high-quality vanilla bean ice cream
Richness and texture
Purpose: pint high-quality vanilla bean ice cream rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
Technique notes
- Assemble the profiteroles at the very last moment — the ice cream starts melting into the shell within minutes at room temperature.
- Keep the baked, unfilled shells in an airtight container if making them ahead; they hold their crispness far longer than once they're filled.
- Pour the chocolate sauce at the table if serving guests, so everyone sees the sauce still warm rather than already soaked into the shell.
Ingredient swaps
- Gluten-free direction
- Replace the all-purpose flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the dark chocolate.
- Dairy-free direction
- Swap the unsalted butter for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the dark chocolate.
- Egg-aware direction
- Replace the eggs with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the dark chocolate.
- Lower-sodium direction
- Salt in stages instead of all at once, tasting as you go — you'll likely need less than the full amount. This one leans on the dark chocolate.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Profiteroles to your week, check it against your household's allergens, and build the shopping list automatically.
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