I have a loyal reader who would send me emails once in a while. A few months ago, she shared with me a recipe. She told me that she used my choux pastry/pate a choux recipe and turned it into an easy dessert by using ice cream. Yes, as I mentioned in the post, choux pastry is very versatile, it can be made into cream puffs, gougères (cheese puffs), nun’s farts (by deep-frying), éclair (oblong and filled with cream), and ice cream dessert!
Today, I am going to show you how to make profiterole by using the same choux pastry recipe. Profiterole is basically choux pastry, sliced into half, and filled with whipped cream, pastry cream, or ice cream. Ice cream filled profiteroles are especially popular in the US. With the end of summer just around the corner, I decided to make profiteroles with ice cream and topped with chocolate sauce and some ground peanuts. Such combinations will please everyone, even the picky eaters and toddlers, I promise.
For the chocolate sauce recipe, I turned to my friend’s the Sophisticated Gourmet. He has a fantastic chocolate sauce recipe with gorgeous photos that are “imprinted” in my mind. If you don’t have time to make everything from scratch, then you can always buy off-the-shelf chocolate sauce. When you have a good ice cream stuffed in between airy, eggy, and crusty choux pastry, no one would notice that you didn’t make the chocolate sauce from scratch!
What I love most about this recipe is that I can just choose my favorite flavor of ice cream and indulge, while taking in the final weeks of sunshine, warm breeze, and the lingering smells of summer BBQ. Enjoy these profiteroles with ice cream and chocolate sauce while you can.
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