Mega Profiterole with Ice Cream and Hot Chocolate Sauce
Profiterole, another word I learned from my mother who loved chocolate and cheesecakes and popsicles and ice cream and even strawberries (although it has nothing to do with chocolate). This word always sounded so regal to me, a term of classic Europe, so distant from the Levant.
Most of us know profiteroles as cream puffs filled with vanilla ice cream and drizzled with warm chocolate sauce, but truth be told, originally, profiteroles were salty small buns made of choux pastry. The hollow buns were often filled with savory mini-fillings like mushroom ragout, goose liver, various meats, artichoke, and more.
In the 19th century, sweet fillings for profiteroles started to emerge. The original fillings were pastry cream (crème pâtissière) and chantilly cream, with variations including warm chocolate sauce. Ice cream filling appeared later.
It’s essential to remember that profiteroles with ice cream are usually served in restaurants and less in pastry boutiques because it can’t be displayed in the regular dessert showcase, where it would naturally melt. On the other hand, cream puffs filled with cold but not frozen fillings can be found in many sweet boutiques.
So, instead of small profiteroles, please welcome the Mega profiterole. My idea that was realized together with David Wesmaël a Mof (the best craftsman in France) of ice creams who concocts great ice creams and impressive ice cream desserts which he sells in the La Glacerie boutique in Paris. I adjusted the recipe slightly to fit the home kitchen and prepared it at home. It’s a recipe that requires some effort, but the result is impressive and, above all, so delicious.
Mega Profiterole with Ice Cream and Hot Chocolate Sauce
One big profiterole made from 6-8 small profiteroles
Crumble (prepare the day before):
50g butter, cold, cubed
65g all-purpose flour
65g light brown sugar
65g whole milk
60g butter, cubed
70g all-purpose flour
125g eggs (2 large eggs)
150g heavy whipping cream
150g whole milk
300g dark chocolate 70%, chopped
Quality vanilla ice cream or homemade ice cream according to the attached recipe (you’ll need approximately half the quantity in the recipe).
*See note for preparing homemade ice cream.
Mascarpone Cream (optional):
200g heavy whipping cream
140g white chocolate, chopped
200g Mascarpone cheese
Toasted sliced almonds
1. Crumble: Place all crumble ingredients in a mixer with a guitar whisk. Mix until a dough is formed. Roll out the dough between two sheets of baking paper into a very thin layer and place it in the freezer for 20 seconds while sandwiched between the papers. Remove from the freezer, cut circles with a cutter, each one 7cm in diameter, and return to the freezer until ready to use.
2. Choux Pastry: Preheat the oven to 170 degrees Celsius and line a large baking sheet with parchment paper.
3. In a pot with a thick bottom, heat water, milk, sugar, salt, and butter until boiling.
4. Remove from heat, add the flour all at once, and stir well with a wooden spoon. Return to heat and stir until the dough dries and pulls away from the sides of the pot.
5. Transfer the dough to a mixer bowl and beat to cool it down (about two minutes).
6. Gradually add the eggs to the mixer bowl while stirring until a uniform mass is obtained. The dough should be soft but not too moist; you may not need to use all the eggs.
7. When the dough is ready, transfer it to a piping bag with a round tip (#6). Pipe desired shapes onto a parchment-lined baking sheet. I chose a flower shape composed of 5 petals with an additional center, each petal being approximately 6cm in diameter. If there is extra dough, you can pipe additional shapes on another tray, bake them, and enjoy 🙂
8. Place a crumble circle on each choux pastry and bake for 35-40 minutes, until the choux pastry is very puffed and the crumble is brown and crumbly. Remove from the oven and cool on a wire rack.
9. Chocolate Sauce: In a small saucepan, heat cream and milk until just boiling. Pour over the chocolate and stir to create a smooth sauce. Set aside and transfer to a piping bag.
10. Ice Cream: *If you choose to make homemade ice cream using the provided simple recipe, prepare the base without additions a day in advance and pour it into a silicone mold with cavities suitable for the profiteroles (see the picture). In this case, it is recommended to put the ice cream in the freezer and, after a few minutes, pour a little chocolate sauce into each cavity, directly into the ice cream. Then return the ice cream to the freezer until ready to use the next day.
11. Slice the choux pastry circles to create a base of a flower and also a “hat” made from the top layer of the choux pastry with crumble.
12. If you’ve chosen to use store-bought ice cream, slightly soften the ice cream in its container using a spoon or spatula. Place a large scoop of ice cream in each choux pastry hollow or pipe it into the desired shape. Insert the piping bag with the chocolate sauce into the ice cream ball and drizzle a little chocolate sauce into each ice cream ball.
13. If you opted for homemade ice cream, it’s time to remove the ice cream from the silicone molds and place it on the bottom of each choux pastry.
14. Cover the ice cream mounds with the upper part of the choux pastry flower and place in the freezer for 3 hours.
15. Mascarpone Cream: Bring cream to a boil, pour it over the chocolate, wait a few seconds, and stir to get a smooth ganache. Place in the refrigerator for an hour. Mix the mascarpone cheese with the chocolate ganache, return to the refrigerator for another two hours. Remove from the refrigerator and whip until a very stable cream is obtained. Transfer to a piping bag with a star tip.
16. Remove the profiterole from the freezer, pipe the mascarpone cream between the choux, especially on the middle one as desired. Pour a generous amount of warm chocolate sauce over the profiterole, sprinkle with toasted almond slices, and serve.