Profiterole with Ice Cream & Chocolate Sauce

Name: Profiterole with Ice Cream & Chocolate Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 people
Ingredients: Choux pastry; Ice cream; chocolate sauce; ground peanuts; raspberries; 3.5 oz (100g) dark chocolate with 70% cocoa content; 2 tablespoons unsweetened cocoa powder; 1/3 cup golden syrup (Lyle’s brand); 1/3 cup heavy (double) cream; 1/3 cup confectioner’s powdered sugar; 1/2 teaspoon pure vanilla extract; 1 pinch fine grain sea salt

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5.0

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Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
8 people
Calories
177 kcal
Course
Dessert
Cuisine
International

Profiterole with Ice Cream & Chocolate Sauce

Kelsey Carr

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Profiterole with Ice Cream – With the end of summer just around the corner, I decided to make profiteroles with ice cream and topped with chocolate sauce and some ground peanuts. Such combinations will please everyone, even the picky eaters and toddlers, I promise.Chocolate Sauce Recipe Source: The Sophisticated Gourmet

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Ingredients

Servings

Choux pastry please refer to my choux pastry recipe](//rasamalaysia.com/choux-pastry-recipe/)
Ice cream
chocolate sauce
ground peanuts
raspberries or cherries/blueberries/blackberries, for topping

Chocolate Sauce Recipe[Makes about 1 cup (236 ml)]

3.5 oz (100g) dark chocolate with 70% cocoa content finely chopped
2 tablespoons unsweetened cocoa powder natural or dutch-processed
1/3 cup golden syrup (Lyle’s brand) or light corn syrup or light agave nectar
1/3 cup heavy (double) cream
1/3 cup confectioner’s powdered sugar
1/2 teaspoon pure vanilla extract
1 pinch fine grain sea salt

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Instructions

Slice the choux pastry in half using a sharp knife. Scoop a portion of ice cream and place it between the two halves of pastry. Drizzle generously with chocolate sauce and sprinkle with ground peanuts. Add some raspberries before serving.

Chocolate Sauce Recipe

Place the chopped dark chocolate and cocoa powder in a heatproof bowl set over simmering water (ensure the bowl does not touch the water) and heat until the chocolate has melted.
With the pan off the heat, stir in the golden syrup, followed by the heavy cream, confectioners' sugar, vanilla, and a pinch of salt.
Transfer the mixture to a glass jar or heatproof container with a lid, and serve it over your choice of ice cream. It can be stored in the refrigerator for a few days; rewarm before serving.

Notes

I cut the quantity of my choux pastry recipe into half and made eight (8) choux pastry.
For profiteroles, make sure you make bigger choux pastry (big enough to hold one scoop of ice cream). When piping the choux pastry dough, please pipe more dough to make the choux pastry bigger.

Nutrition Information

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Serving 8people Calories 177kcal (9%) Carbohydrates 23g (8%) Protein 1g (2%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 14mg (5%) Sodium 11mg (0%) Fiber 2g (8%) Sugar 19g (38%)