Ice Cream Stuffed Profiteroles

ice-cream-stuffed-profiterolesThe famous cream puff has just been elevated to a higher level.

Meet the Ice Cream Stuffed Profiterole.

Once you have mastered the Pate a Choux recipe for making the delicate cream puff shells you can create endless combinations for new desserts!

Just like I did here!

A fancy summer dessert that looks way harder than it really is!

Stuff your puffs with your favorite ice cream (mine of course was Java Chunk!) and a drizzle of warm chocolate ganache!

I love this idea because you can make the Pate a Choux Puffs ahead of time and freeze them in a ziploc bag until you are ready to fill them with ice cream, then just serve!

Easy easy with Gretchen’s Bakery! Who loves ya!? Yep~ ME!


Ice Cream Stuffed Profiteroles
 
Prep time
Cook time
Total time
 
Many have asked me my reason for using bread flour in this recipe as opposed to All Purpose. Bread Flour absorbs more moisture than AP and why I use it. It gives a stronger structure for the pate a choux, however I understand not every has bread flour or can get bread flour in which case you can use all purpose (or plain flour) just add a tablespoon or two more to the recipe
Author:
Serves: 24 Puffs
Ingredients
  • 1 Pint Favorite Ice Cream
  • 1 Cup Ganache
  • For the Pate a Choux paste:
  • Water ½ cup (120ml)
  • Unsalted Butter 4 Tablespoons (56g)
  • Granulated Sugar 1 teaspoons (5g)
  • Salt pinch
  • Bread Flour ½ cup (65g)
  • Fresh Large Eggs 2 (100g)
Instructions
  1. In a medium pot combine the water, butter,sugar and salt.
  2. Bring to a rolling boil, and then add the flour all at once.
  3. With a wooden spoon stir vigorously to moisten the flour. The mixture will absorb as much liquid as possible almost instantly and then turn into a mass of dough that will ball up around the spoon.
  4. Continue stirring and cooking over medium-high heat and allow some of the excess moisture to evaporate out. ( about 1- 2 minutes.)
  5. Transfer the dough to a mixing bowl (for stand mixers use the paddle attachment)
  6. Mix on low speed for about 30 seconds to allow some heat to escape before adding the eggs.
  7. Now add the eggs 1 at a time.
  8. Do not add another one until the dough has absorbed the previous egg completely. Your dough mass will seem to separate into what resembles soft scrambled eggs before it has absorbed all of the liquid from the egg, but it will smooth back to a paste as you continue mixing.
  9. Add each additional egg in the same manner, but be sure to watch as you get to the last 1 to determine whether the last addition is necessary.
  10. You do not want a runny, liquid dough. You are looking for a dough that when piped into eclairs it will hold its shape on the sheet pan.
  11. Transfer your dough to a pastry bag fitted with the coupler and no tip attached.
  12. Pipe the puffs to about 1½" - 2" in diameter (or to any size you desire) and spaced 1" apart on a silicone lined sheet pan. (*if you do not have a silicone mat it's OK- I just find that since we are baking at such a high temperature the parchment paper tends to get crispy before the shells are done baking)
  13. Spritz the piped dough lightly with a spray of water (this helps create steam in the oven and a nice crispy shell)
  14. Bake at 400° F if you have a conventional oven and 375°F for convection type ovens.
  15. Approximately 35 minutes.
  16. The high temperature is necessary for your shells to PUFF up from all the steam that is created from the high moisture of the eggs and liquid in this recipe.
  17. Once they have risen (after about 20 minutes), you can then turn your oven temperature down to about 350° F for conventional ovens and 325°F for convections to continue baking the rest of the way, approximately 15 - 20 minutes more.
  18. Cool completely before filling with ice cream, then drizzle with warmed ganache
 

 

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4 Comments

  1. Hi Gretchen! Tried today your profiteroles and this was (like u say) OMG!!! Great amazing and soooo easy!!! Just wanted to know if I have many trays to bake, can they wait on the counter, or shall keep the batter in the pastry bag and pipe them just before baking? Cause I tried to make them a long time ago, the first tray went out great but the next one didn’t raise and didn’t know why!
    Thank you and waiting for the next videos 🙂

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