Profiteroles – Sugar Spun Run

Regardless of their spectacular look, Profiteroles are literally fairly easy to make! Crisp choux pastry, chilly ice cream, and heat ganache make up this irresistible French dessert. Recipe features a how-to video!

Ice cream filled profiteroles topped with chocolate ganache.

Traditional French Profiteroles

It’s pronounced “pruh-fit-uh-rohl”, in case you had been questioning. Wished to get that out of the way in which so that you don’t go round embarrassing your self by calling them “profit-rolls” like I did for longer than I’d care to confess 😂

Are you acquainted with them? These French treats encompass crisp pastry shells crammed with frosty vanilla ice cream and topped off with heat, thick ganache. They originated in France throughout sixteenth century and have been a beloved dessert world wide ever since (for apparent motive, I feel).

Chocolate ganache being poured on top of a choux bun filled with ice cream.

For those who’re not acquainted with choux pastry, it’s a light-weight, neutrally flavored pastry that depends on steam to puff and create a hole inside. Mentioned hole inside is then crammed with, effectively, no matter you’d like, actually. Pastry cream is a standard selection (used to make cream puffs or eclairs) however in the present day we’re making them with ice cream, which in my e-book is the solely filling for profiteroles (extra on that within the FAQ beneath, it’s controversial however you gained’t change my thoughts on this matter😅).

The ensuing dessert is decadent and indulgent, the indulgence tempered by the standard however texturally excellent choux. It’s additionally versatile, make these poppable 1-2 chunk treats or make them jumbo-sized (like I do!).

Word that you just do should assemble and serve these instantly; the nice and cozy ganache melting over the ice cream creates an unbelievable and distinctive consuming expertise, if not a affected person one!

What You Want

Profiteroles are made with lower than 10 elements! Most are in all probability already in your kitchen, together with:

Overhead view of ingredients including eggs, ice cream, chocolate, cream, and more.
  • Flour. I like to recommend utilizing a kitchen scale to measure your flour for one of the best outcomes. In case your flour is especially lumpy, you possibly can sift it earlier than including. This ensures your profiteroles can have easy, lump free shells.
  • Eggs. Room temperature eggs work finest right here. In case you are in a rush and don’t have time to set yours out, use my trick for bringing eggs to room temperature shortly.
  • Cream. Use heavy, double, or whipping cream for the ganache. We’ll warmth it up till it’s good and steamy earlier than pouring over our chocolate.
  • Chocolate. I like to recommend utilizing a chopped chocolate bar, ideally 60% cacao. Semisweet chocolate can even work. Chips can be utilized in a pinch, however the bars are finest although, they simply soften finest and have one of the best taste!
  • Ice cream. Vanilla is traditional selection for profiteroles, however you should utilize no matter you taste you want finest. Be at liberty to substitute home made as a substitute; you possibly can even use my no-churn ice cream (simply observe that’s softer and melts sooner).

SAM’S TIP: In case you are model new to creating choux pastry, I’d advocate you head over to my choux pastry put up first earlier than making these profiteroles. I embody plenty of ideas and essential issues to know over there!

Keep in mind, that is simply an outline of the elements I used and why. For the complete recipe please scroll on right down to the underside of the put up!

The way to Make Profiteroles

Choux Buns

Collage of four photos showing how to make choux pastry.
  1. Carry the water, butter, and salt to a rolling boil over medium warmth, then cut back the warmth to medium low.
  2. Stir within the flour. Maintain stirring till the combination varieties a ball that pulls away from the edges of the pot.
  3. Take away from warmth and preserve stirring for a couple of minutes to assist the combination cool barely.
  4. Add the eggs one by one, stirring very effectively after every addition. The combination must be velvety and easy if you find yourself executed.

Pipe, Bake, & Prep

Collage of four photos showing choux pastry being piped and baked into hollow buns.
  1. Pipe the dough into 2.5″ broad by 1″ tall mounds onto a parchment lined baking sheet. Use damp fingers to tamp down any peaks that shaped from piping.
  2. Bake for 30-35 minutes at 400F or till the pastry is golden brown. It’s not terribly tough to inform when choux is completed, any cracks or the floor ought to seem dry. When it’s not but completed baking, it seems moist.
  3. Flip off the oven and take away the choux. Prick the aspect of every bun with a pointy knife, then return the pan to the oven with the door cracked. Let sit for one more 10 minutes earlier than eradicating to chill utterly. This lets the steam escape and helps forestall soggy buns, retaining the pastry good and crisp.
  4. Reduce the cooled buns in half alongside their equator utilizing a serrated knife. Take a look at these stunning air pockets, excellent for filling with ice cream!

SAM’S TIP: Don’t have a piping bag? No downside! You possibly can simply use a spoon to dollop mounds of dough onto your baking sheets as a substitute.


Collage of two photos showing chocolate ganache being prepared.
  1. Warmth the cream till steaming, then pour over your chopped chocolate. Cowl with foil and let sit, undisturbed, for five minutes.
  2. Whisk collectively till easy, then put aside to chill barely.


Collage of two photos showing ice cream being scooped into choux pastry and chocolate ganache being poured on top.
  1. Add a scoop of ice cream onto the underside half of 1 bun, then add the highest half. Place on a plate. I’m sorry however these aren’t handheld treats, not for these of us who don’t prefer to put on our desserts, anyway.
  2. Pour the nice and cozy ganache overtop and serve instantly. Sure, instantly! Seize your fork or should you don’t have delicate tooth take a chunk (oh, you’re loopy). The mixture of textures, flavors, and temperatures is sheer bliss.

SAM’S TIP: For those who’re a chocoholic, attempt including a pinch of espresso powder into your ganache. This may improve the chocolate taste in a sensational manner–it’s divine!

Choux bun filled with ice cream and topped with chocolate ganache.

Often Requested Questions

What’s the distinction between a cream puffs and profiteroles?

Some individuals use the phrases interchangeably, you’ll discover cream puff recipes crammed with whipped cream or ice cream and profiteroles crammed with pastry cream. To me (and I’m sure to get some argument on this, I’m certain) that is sheer blasphemy. Cream puffs must be crammed with pastry cream and topped with powdered sugar, whereas profiteroles are crammed with ice cream and topped with heat ganache. The bases (choux pastry) are the identical although!

Can profiteroles be made prematurely?

You possibly can bake the choux buns as much as 3 days prematurely (retailer in an hermetic container at room temp), however the whole lot else should be ready and assembled proper earlier than serving. The ice cream would soften and the ganache would agency up if made prematurely.

Can profiteroles be frozen?

You may attempt freezing the profiteroles and including the ganache later, that may be fantastic, although the feel of the choux gained’t be fairly as crisp from the freezer. Don’t freeze after including the ganache, although. For one it should begin to soften your ice cream and offer you a cool texture, however most significantly you lose probably the most wonderful factor of mixing sizzling fudgy ganache and chilly ice cream, so don’t do this!

Chocolate ganache being poured over profiteroles.

I had a lot enjoyable making these and so they’re a summertime staple in my home. Can’t wait so that you can attempt them, ensure you let me understand how you want them!

Get pleasure from!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! For those who do this recipe, you should definitely tag me on Instagram, and it’s also possible to discover me on YouTube and Facebook

Ice cream filled profiteroles topped with chocolate ganache.


Regardless of their spectacular look, profiteroles are literally fairly easy to make! Crisp choux pastry, cool ice cream, and heat ganache make up this irresistible French dessert. Recipe features a how-to video!


Course: Dessert, pastry

Delicacies: French

Prep Time: 45 minutes

Prepare dinner Time: 35 minutes

Servings: 10 profiteroles

Energy: 412kcal

Stop your display screen from going darkish


  • Preheat oven to 400°F (200°C) and line a big baking sheet with parchment paper. Put aside.

  • In a medium-saucepan, mix water, butter, and salt over medium warmth and convey to a rolling boil.

    1 cup (236 ml) water, ½ cup (113 g) unsalted butter, ¼ teaspoon desk salt

  • Scale back warmth to medium-low and add flour. Stir till combination varieties a ball that pulls away from the edges of the pot.

    1 cup (125 g) all-purpose flour

  • Take away from warmth and stir one other minute or two longer to barely cool.

  • Add eggs, one by one, stirring very effectively after every addition till every egg is mixed and combination is velvety and easy.

    4 massive eggs

  • Switch batter to a big piping bag fitted with an open tip (or with the tip simply snipped) and pipe into mounds 2.5” (6cm) broad by 1” (2.5cm) tall (or simply spoon into mounds should you don’t have a piping bag). House pastry mounds no less than 1 ½” aside.

  • Flippantly dampen your fingers with cool water and gently press down any peaks.

  • Bake within the middle rack of oven for 30-35 minutes, till choux pastry seems golden brown and dry.

  • Flip off the oven, take away the choux and prick every on the aspect with a pointy knife or picket skewer. Return to the recent oven, crack the door, and permit the choux pastry to take a seat within the oven one other 10 minutes earlier than eradicating and permitting to chill utterly earlier than assembling. Ganache must be ready shortly earlier than serving, because it’s historically poured over the profiteroles whereas nonetheless heat.


  • Place chopped chocolate in a heatproof bowl. In a small saucepan, warmth cream till steaming then pour evenly over chocolate. Cowl with foil and permit to relaxation, undisturbed, for five minutes.

    6 oz (170 g) darkish chocolate, ¾ cup heavy cream

  • Gently whisk elements collectively till easy. Put aside to chill barely whilst you put collectively your profiteroles.


  • Use a serrated bread knife to chop choux pastry in half alongside their equator. Place a beneficiant scoop of ice cream (about ⅓ cup on the highest of the underside half, add the highest choux pastry, plate, and pour heat ganache overtop. Serve instantly.

    1 pint vanilla ice cream



I exploit 60% chocolate bars, semisweet would additionally work. Chocolate bars are finest, however in a pinch you possibly can substitute chocolate chips. It’s possible you’ll not use the entire ganache, however I like there to be a lot to spare.
For additional depth of taste (particularly should you’re a darkish chocolate lover), add a pinch of espresso powder with the chocolate.


Profiteroles don’t retailer effectively as soon as they’re assembled and must be loved instantly. Nevertheless, you possibly can put together the choux pastry as much as 3 days prematurely. Retailer in an hermetic container at room temperature.


Serving: 1profiterole | Energy: 412kcal | Carbohydrates: 29g | Protein: 7g | Fats: 30g | Saturated Fats: 18g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 8g | Trans Fats: 0.4g | Ldl cholesterol: 131mg | Sodium: 132mg | Potassium: 273mg | Fiber: 3g | Sugar: 15g | Vitamin A: 847IU | Vitamin C: 0.4mg | Calcium: 100mg | Iron: 3mg

Dietary data is predicated on third-party calculations and must be thought-about an estimate solely. Precise dietary content material will range based mostly upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.