These decadent dessert bites combine three of our favourite food groups: carbs, ice cream and chocolate. Chef Daniel Boulud presents his profiteroles encased in a solid chocolate dome, but we opted for an easy access version, so you can get to the good stuff faster...
Make This: Café Boulud's profiteroles with hot chocolate sauce
From chef Daniel Boulud, this decadent profiteroles recipe combines our three favourite things: ice cream, chocolate and carbs.
Serves 4
Preparation time 30 minutes
Cooking time 1 hour
Ingredients
Pâte à choux
- ½ cup plus 2 Tbsp butter
- 152 ml water
- 152 ml milk
- Pinch salt
- 1 Tbsp sugar
- 1¾ cup flour
- 6 eggs
Vanilla ice cream
- 555 ml milk
- 146 ml cream
- ¾ cup sugar
- 4 egg yolks
- ½ vanilla bean
Hot chocolate sauce
- 2 cups dark chocolate
- ½ can condensed milk
- 2 Tbsp glucose syrup
- 359 ml water
Method
Pâte à choux
- Combine water, milk and butter in a pot and bring to a boil.
- Add the dry ingredients and mix until a paste forms.
- Use a paddle to transfer to a mixing bowl.
- Slowly add the eggs until fully combined.
- Next, transfer to a piping bag and pipe your profiteroles onto a silpat or parchment paper.
- Bake at 375 F for 20 minutes.
Vanilla ice cream
- In one bowl, mix half the sugar with the yolks. In another, mix the remaining dry ingredients.
- Meanwhile, bring the milk and cream to a boil and slowly add to the yolks to temper them.
- At this point, add the remaining dry ingredients.
- Once combined, cook over low heat until the mixture reaches 85 F.
- Cool and spin in an ice cream machine.
Hot chocolate sauce
Bring the water, condensed milk and glucose syrup to a boil. Pour over the chocolate and stir until melted.
To Assemble
- Cut the profiteroles in half and fill with the ice cream.
- Place the ice cream-filled profiteroles in a bowl and sprinkle with toasted pecans.
- Pour your warm chocolate sauce over profiteroles just before serving.
