Italian Dessert

Profiteroles with Ice Cream and Fudge Sauce

This version of the classic French cream puff will delight your family or guests.




Servings 12


1/2 cup water
1/4 cup (1/2 stick) butter or margarine
1 tablespoon Granulated Sugar
1/2 cup all-purpose flour
2 eggs
ice cream (any flavor)


6 ounces (6 squares) bittersweet chocolate, coarsely chopped
1/2 cup heavy whipping cream
3 tablespoons butter or margarine, cut into 1-inch cubes





Preheat oven to 400°F. Lightly grease baking sheet; set aside.

In medium saucepan, combine water, butter and sugar.

Bring to a boil over high heat, stirring occasionally to melt the butter.

Remove saucepan from heat and add flour; stir until combined.

Cook over low heat 30 to 60 seconds, or until dough comes away from the sides of the pan and forms a ball.

Remove from heat and add eggs, one at a time, beating well after each addition.

Drop dough by heaping tablespoons into 12 mounds, 3 inches apart, on prepared baking sheet.

Bake 30 to 35 minutes, or until golden.

Remove from baking sheet; cool on wire rack.

To serve, using a serrated knife, cut off the tops of each puff; remove any soft dough from inside with a fork or spoon.

Fill each puff with ice cream; replace the top of the puff.


Place chocolate in medium bowl. In small saucepan, combine cream and butter.

Bring cream mixture to a gentle boil. Remove from heat and pour hot cream mixture over chocolate.

Let mixture stand for 30 seconds. Whisk until smooth.

Serve warm, drizzled over profiteroles.




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