Profiterole with Ice Cream

Profiterole There is no one who doesn't like it, but for some reason we overestimate preparing it ourselves at home. Usually, we pour the pastry cream we prepared into it and prepare chocolate sauce on it.

The most important factor that makes this dessert light is the puffy dough balls. You will see how easy it is to prepare these balls when it is difficult for us, if you follow the measures and tactics I have given.

But remember, the measurements are very important, not everyone's cups and spoons are the same, so I definitely recommend you to buy a cheap kitchen scale. Thus, there will be no room for error.

Ice cream profiteroles A great summer dessert. You can store the dough balls you prepared in the refrigerator for at least 1 week. You can also take it out of the fridge and fill it with ice cream and serve it whenever you feel like it.

If you want a regular profiteroles You can find the recipe here.

And also caramel profiteroles I have a recipe that is perfect, I definitely recommend you to try it.

Love…

Ingredients for Ice Cream Profiterole Recipe

For the dough

• 230 ml. Water (1 finger less than 1 cup)
• 40 gr. Butter (2 tablespoons)
• 115 gr. Flour (1 cup)
• 3 pieces of eggs

For the chocolate sauce

Instant Chocolate Sauce

for inside

• 1 scoop of Creamy Ice Cream per profiteroles

to decorate

• Filet pistachio or almond

How to Make Ice Cream Profiterole Recipe?

1. Take the water and butter in a medium saucepan and start heating on low heat, stir before the water boils so that the butter melts well, immediately add the flour.
2. Stir constantly with a wooden spoon so that the flour does not clump. Keep mixing on low heat for 3-4 minutes without interruption, take it off the stove when the dough frees itself from the pot and comes together.
3. Put the dough in a large bowl, spread and collect it continuously with a wooden spoon so that the dough cools without crusting.
4. When your dough cools down and becomes smooth, add eggs one by one while mixing it with a mixer.
5. When you get a soft and sticky dough, put your dough in a cream squeezing bag with a socket.
6. Put the dough in the cream bag on a baking tray lined with greaseproof paper by 2 cm. Squeeze to form balls at intervals. Since the dough is quite sticky, gently smooth the tops of the balls by slightly wetting your fingertips.
7. Bake in the oven heated to 190 degrees for 30 minutes (do not open the oven door when the dough is cooked) with the oven turned off, leave the dough to cool.
8. While the profiteroles are cooling, prepare your chocolate sauce and set aside to cool.
9. Divide your cooled balls into two and put a scoop of ice cream inside each. Drizzle with the chocolate sauce you prepared. Serve with pine nuts.