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Rae Gun Ramblings

I'm an auntie, crafter, philosopher (no really I've got a degree), lover of food and lots more. I love sharing the things that make me smile, my baby clothes, and my little fabric shop. I share my creative adventures, recipes, reviews and I even do giveaways.

Home » recipes » dessert » Recipe: Ice Cream Puffs aka Profiteroles with Chocolate Ganache

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Recipe: Ice Cream Puffs aka Profiteroles with Chocolate Ganache

Created On:   |  Updated:   |   43 Comments

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After holiday dinner we’re always beyond stuffed so this year for Christmas I wanted a smaller and lighter dessert. After trying something similar in a local restaurant I decided to give these ice cream filled profiteroles a go. For some reason even after making eclair cake a few times I have this block in my head that cream puff pastry is complicated. Let me just say, it’s not, it’s easy, it’s pretty fast and it’s down right delicious

for the profiteroles shells

  • 1 cup all-purpose flour
  • 1/2 cup salted butter (if you use unsalted butter add 1/4 tsp salt)
  • 1 cup water
  • 4 large eggs
  • 1 tsp vanilla extract
  1. Preheat oven to 425 F
  2. Bring butter and water to a boil. Remove from heat.
  3. With a wooden spoon stir in flour it will ball. (you’ll need the strength of the wooden spoon I tried to rebel and had to switch)
  4. Stir in eggs one at a time. Wait until the egg is fully combined before adding the next egg. stir fast so the eggs don’t cook.
  5. Use drop by the spoonful on ungreased cookie sheet. I made a couple sizes. If you use a heaping TBS it’ll make about 20 shells but we kind of liked the smaller ones I made with a tsp of batter (use parchment paper if you have it, I didn’t and it worked fine, if you spray the pan they’re more likely to burn) .
  6. Bake for 20 minutes then poke each in the side with a tooth pick and bake 5 or so minutes more until golden brown.
  7. Cool.

  for the ganache topping

  • 1/2 C semi-sweet chocolate chips (or what you have on hand)
  • 1/3 C heavy cream
  • 1 tsp vanilla

Over medium heat combine chocolate and cream stirring until chocolate is fully melted. Turn off heat and stir in vanilla.

to assemble 

When puffs are cool cut a slit or if you like cut off the top part of the puff then put it back on the ice cream like a lil’ hat. Add a scoop of ice cream and top with ganache or caramel. I used Tillamook ice cream (the yummiest in the world). I did some with their cherry flavor and topped it with the ganache others I used their cinnamon roll flavor with jarred caramel ice cream topping.

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Oh and an added bonus you can totally make the shells and ganache ahead of time (and supposedly you can freeze the shells) convenient right?

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  25. Sarah says

    Oh my yummy goodness!!!! These look divine! Stopping over from Yesterday on Tuesday linky party and I’m so glad I did!

    Feel free to come and visit my blog:
    adventuresofourfami-ly.blogspot.com

    Have a wonderful day!!!
    -Sarah

    Reply

  39. Anne @ Domesblissity says

    Marissa, oh my goodness. These look so good. Just the perfect dessert for one of our hot summer nights. Just wanted to thank you for linking up on my Thriving on Thursdays linky party last week. It’s on again tomorrow (Thursday Australian time) and we’d love to see what you’ve been up to.

    Anne @ Domesblissity xx

    Reply

  41. Alida - Radcrafter says

    Oh, man these look delicious. Just pinned so I’ll remember to try them.

    Thank you so much for sharing last week on Thingamajig Thursday! Hope to see you again this week!

    Alida
    radcrafter.com

    Reply

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