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Le Chaudron recipe
Profiteroles festives
Profiteroles with hot chocolate sauce
⏱ 60 minServes 8Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
250 g (9 oz)choux pastry
500 ml (2 cups)good vanilla ice cream
250 g (9 oz)70% dark chocolate
250 ml (1 cup)heavy cream (35% fat)
50 g (2 oz)toasted sliced almonds
30 g (1 oz)powdered sugarto finish
- 250 g (9 oz) choux pastry
- 500 ml (2 cups) good vanilla ice cream
- 250 g (9 oz) 70% dark chocolate
- 250 ml (1 cup) heavy cream (35% fat)
- 50 g (2 oz) toasted sliced almonds
- 30 g (1 oz) powdered sugar to finish
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the choux pastry (250 g / 9 oz) and pipe small even rounds onto a parchment-lined sheet.Making it from scratch? See the choux pastry — ≈ 25 min
- Bake at 180 °C (350 °F) for 25 minutes without opening the door until puffed, golden and dry. Let cool.
- For the sauce, bring the cream to a simmer, pour over the chopped chocolate and stir until glossy.
- Halve the cooled puffs and fill with a firm scoop of vanilla ice cream at the last minute.
- Stack on plates and pour over plenty of hot chocolate sauce.
- Sprinkle with toasted sliced almonds and a dusting of powdered sugar and serve right away.
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