Warm Chocolate Profiteroles with Dark Ganache

You’ll love this easy profiteroles recipe: light choux pastry shells filled with creamy vanilla ice cream and finished with a glossy dark chocolate ganache. It’s an elegant, crowd-pleasing dessert that looks bakery-made but is simple enough for home cooks.

Why you’ll love this profiterole recipe

Profiteroles are a fantastic dessert when you want something impressive without a lot of fuss. This version combines crisp, airy choux pastry with a rich vanilla ice cream center and a silky chocolate glaze. The components can be prepared ahead, then assembled quickly before serving, making it ideal for parties and special occasions.

• Simple techniques: Classic choux pastry, a scoop of ice cream, and a quick ganache — no complicated tempering or advanced pastry skills required.
• Light texture: The shells are airy and crisp while the filling adds a cool, creamy contrast.
• Deep chocolate flavor: A bittersweet ganache complements the sweet vanilla center and balances the dessert.

What are profiteroles?

Profiteroles — also called cream puffs — are small, round choux pastry shells with a hollow center. Traditionally filled with pastry cream or whipped cream, they are equally delicious filled with ice cream for a chilled variation. Common finishes include chocolate ganache or a dusting of powdered sugar. Profiteroles can also be adapted to savory fillings, but this recipe focuses on the classic sweet version.

Key ingredient notes

Pastry shells

• Unsalted butter: Use unsalted so you can control the salt level for the dough.
• Sugar: A small amount adds balance to the shell.
• Salt: Just a pinch to enhance flavor.
• All-purpose flour: Works best for choux; other flours can change texture.
• Eggs: Essential for lift and structure in choux pastry.

Filling

• Vanilla ice cream: Homemade or store-bought both work. Freeze small scoops in advance for faster assembly and neater results.

Chocolate glaze

• Heavy cream: Necessary for a smooth, shiny ganache; cream’s fat content creates the proper texture.
• Semisweet or bittersweet chocolate chips: Choose good-quality chocolate for best flavor.

How to make profiteroles

Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or a silicone baking mat.

1. Make the choux pastry

• Combine water, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium-high heat.
• Once boiling and the butter has melted, remove from heat and add all the flour at once. Stir vigorously until combined.
• Return the pan to medium heat and cook, stirring constantly, for 3–4 minutes until a light crust forms on the bottom of the pan and the dough pulls away from the sides.
• Transfer the dough to a mixing bowl and let it cool slightly. Beat in the eggs one at a time, mixing well after each addition, until the dough is smooth and shiny and falls in a thick ribbon from the paddle or spoon.

Fit a pastry bag with a round tip and fill with the choux batter. Pipe 1.5-inch rounds onto prepared sheets, leaving a couple of inches between each. Wet your finger and gently smooth any peaks.

• Bake for 25–30 minutes, rotating the pans halfway through, until the shells are golden-brown, crisp, and fully puffed.
• Transfer shells to a cooling rack and cool completely before filling.

2. Fill the profiteroles

• Cut off the tops of the cooled shells with a sharp knife.
• Scoop or spoon a small ball of very cold vanilla ice cream into each shell, then replace the tops. Using pre-frozen small scoops (about 1.5 tablespoons each) makes assembly quick and tidy.

3. Make the chocolate glaze

• Heat the heavy cream until hot but not boiling (30–60 seconds in a microwave or on the stove).
• Pour the hot cream over the chocolate chips in a small bowl and let sit for about a minute.
• Stir until the chocolate is fully melted and the ganache is smooth and glossy.
• Drizzle or dip the filled profiteroles in the ganache and serve immediately, or freeze for later.

Tips for success

• You don’t need a mixer to make choux—stirring by hand with a wooden spoon works fine.
• The dough should form a ribbon when lifted from the bowl: not too runny and not too stiff. If too thin, shells will collapse; if too thick, they will be hard to pipe.
• If shells deflate after baking, they were likely underbaked—return them to the oven for a few more minutes.
• Using water (rather than a milk/water mix) in the choux water phase helps the dough rise with less fat.
• Keep heavy cream cold until you’re ready to whip or heat it. For the ganache, heat just until hot to avoid seizing the chocolate.
• Ganache will thicken as it cools, so dip or drizzle while it is still pourable.

Make-ahead tips

This recipe is very make-ahead friendly. Prepare the choux shells and store them, then fill and glaze just before serving, or assemble fully and freeze for longer storage.

• Homemade ice cream should be made in advance and frozen until ready to use.
• Uncooked choux dough can be piped into a pastry bag and refrigerated for up to 2 days before baking.
• Baked shells (unfilled) store at room temperature for up to 1 day or in the freezer for up to 3 months.
• Ganache is quick to make and is best prepared the day you plan to serve.

Storing tips

Store assembled profiteroles with ice cream in an airtight container in the freezer. They hold well frozen for up to a month—serve slightly thawed for the best texture.

FAQs

What is the difference between a cream puff and a profiterole?

These terms are often used interchangeably. Traditionally, cream puffs are filled with pastry cream while profiteroles can have a variety of sweet or savory fillings, but the shell is the same choux pastry.

Are profiteroles the same as éclairs?

Both are made from choux pastry, but éclairs are elongated, filled with pastry cream, and topped with chocolate glaze. Profiteroles are round and typically filled with cream or ice cream.

Do you eat profiteroles hot or cold?

When filled with ice cream, profiteroles are best served cold or at room temperature immediately after assembly. If filled with warm cream, serve shortly after filling.

More delicious desserts

• Chocolate Macarons
• Banana Cream Pie Éclairs
• Homemade Jelly Donuts (Berliners)
• Tiramisu Éclairs

Recipe: Chocolate Profiteroles

Ingredients

For the pastry

• 2/3 cup (160 ml) water
• 4 tablespoons (55 g) unsalted butter
• 1 tablespoon granulated sugar
• 1/4 teaspoon coarse kosher salt
• 2/3 cup (80 g) all-purpose flour
• 2 large eggs, room temperature

For the filling

• 4 cups (500 g) vanilla ice cream (pre-frozen scoops recommended)

For the chocolate glaze

• 1/4 cup (60 ml) heavy whipping cream
• 1/3 cup (65 g) semisweet chocolate chips

Instructions

To make pastry shells

1. Preheat oven to 425°F (220°C). Line two baking sheets.
2. In a medium, heavy-bottomed saucepan combine water, butter, sugar, and salt. Bring to a boil over medium-high heat.
3. Remove from heat and add flour all at once. Stir until a dough forms, then return to medium heat and cook 3–4 minutes, stirring, until a light crust forms on the pan bottom.
4. Transfer dough to a bowl and let cool slightly. Beat in eggs one at a time until the dough forms a thick ribbon when lifted.
5. Pipe 1.5-inch rounds onto prepared sheets, smooth peaks with a wet fingertip, and bake 25–30 minutes, rotating pans halfway, until golden and crisp. Cool completely.

To fill the pastry shells

1. Cut off the tops of the cooled shells.
2. Spoon or tuck a small frozen scoop of vanilla ice cream into each shell and replace the top.

To make the chocolate glaze

1. Heat the cream until hot. Pour over chocolate chips and let sit 1 minute.
2. Stir until smooth and glossy. Drizzle or dip profiteroles in the ganache and serve immediately or freeze.

Yields & timing

Makes about 30 profiteroles. Prep time: ~30 minutes. Cook time: ~30 minutes. Total time: ~1 hour.

Nutrition (per serving)

• Calories: 104 kcal
• Carbohydrates: 8 g
• Protein: 1 g
• Fat: 7 g
• Sugar: 5 g
• Sodium: 45 mg

This recipe was originally published on August 13, 2015.