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Le Chaudron recipe
Profiteroles
Ice cream profiteroles with chocolate sauce
⏱ 75 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
250 g (9 oz)choux pastry
500 ml (2 cups)vanilla ice cream
250 g (9 oz)70% dark chocolate
200 ml (¾ cup)heavy cream (35% fat)
50 g (2 oz)toasted sliced almonds
- 250 g (9 oz) choux pastry
- 500 ml (2 cups) vanilla ice cream
- 250 g (9 oz) 70% dark chocolate
- 200 ml (¾ cup) heavy cream (35% fat)
- 50 g (2 oz) toasted sliced almonds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. 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 from the base recipe (250 g / 9 oz), then 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.
- Make the chocolate sauce: bring the cream to a simmer, pour it over the chopped chocolate and stir until smooth and glossy.
- Halve the cooled puffs and fill each with a scoop of firm vanilla ice cream at the last minute.
- Pile the filled puffs on plates and pour plenty of hot chocolate sauce over them.
- Sprinkle with toasted sliced almonds and serve right away.
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