How to make it

  • Make profiteroles:
  • Chill a small metal baking pan in freezer. Form 18 ice cream balls with scoop and freeze in chilled pan at least 1 hour (this will make serving faster).
  • Preheat oven to 425°F with rack in middle. Butter a large baking sheet.
  • Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted.
  • Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds.
  • Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.
  • Add eggs 1 at a time, beating well with an electric mixer after each addition.
  • Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet.
  • Bake until puffed and golden brown, 20 to 25 minutes total.
  • Prick each profiterole once with a skewer, then return to oven to dry, propping oven door slightly ajar, 3 minutes.
  • Cool on sheet on a rack.
  • ~~~~
  • Make chocolate sauce:
  • Heat sugar in a 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.
  • Remove from heat, then add cream and a pinch of salt (mixture will bubble and steam). Return to heat and cook, stirring, until caramel has dissolved.
  • Remove from heat and add chocolate, whisking until melted, then whisk in vanilla and Cognac (if using). Keep warm, covered.
  • ~~~~
  • Serve profiteroles:
  • Halve profiteroles horizontally, then fill each with a ball of ice cream.
  • Put 3 profiteroles on each plate and drizzle generously with warm chocolate sauce.
  • ~~~~
  • NOTES:
  • ~ Ice cream balls can be frozen up to 1 day (cover with plastic wrap after 1 hour).
  • ~ Profiteroles can be baked 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Recrisp on a baking sheet in a 375°F oven 5 minutes. Cool before filling.

Reviews & Comments 9

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  • sas 10 years ago
    Vick: To date this is my favorite recipe. It might have something to do with the full moon or some kind of female sweet-craving phenomenon or just possibly the Black Velvet. I need one of these, maybe two. My keyboard is damp-gotta go!!!!!
    Love you-Sas
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  • twotong 10 years ago
    I made this for Father's day dessert yesterday and it was gone in no time at all. Everyone was asking for more even if they were all stuffed to the brim already. Simply delish! Thanks for this post.
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  • aza_nils 10 years ago
    Thank you so much for accepting my invitation and your warm welcome :) can't wait to try some of your recipes!
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    " It was excellent "
    mumtazcatering ate it and said...
    WOWW ................what are you doing to us Vickie!!!!!!!!!! anyway carry on posting l.o.l.:}}}
    have a blessed day

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    " It was excellent "
    ahmed1 ate it and said...
    I am in love with this one Vickie..How delicate.
    Great filling for profitteroles...
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    " It was excellent "
    bluewaterandsand ate it and said...
    Oh my, this sounds wonderful!
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  • merlin 10 years ago
    OMG, Luna. When do you have time to come up with this stuff? It's simply sinful.
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    " It was excellent "
    pat2me ate it and said...
    5 here too! I love these and coffee ice cream is my favorite! I'm really bad and use hot fudge though!
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    " It was excellent "
    ruskingirl ate it and said...
    Hey Luna, these look soooo good. I will definately be trying these soon. You have my 5!
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