Dreamy dessert

September 05, 2000

Dreamy dessert

Profiteroles, using the dessert's French name, are defined in "The Joy of Cooking" (Scribner) as cream puffs filled with ice cream and cloaked in chocolate sauce. In "Simple French Desserts" (Chronicle Books), Jill O'Connor calls them a Parisian bistro classic.


By any terms, they are a dreamy treat and reward a little effort in making them. They have a base of choux paste, a dough made with flour, butter and water which, unlike other pastry doughs, is cooked on top of the stove before being shaped and baked.

- The Associated Press

Ice Cream Profiteroles

  • 4 tablespoons butter
  • 1/2 cup water
  • 1/2 cup flour
  • 2 large eggs
  • 1 1/2 pints vanilla ice cream, slightly softened
  • 10-ounce package frozen raspberries in syrup, thawed
  • 2 tablespoons raspberry liueur, optional
  • 1/4 cup chopped pistachio nuts
  • For chocolate sauce:
  • 6 ounces bittersweet chocolate, finely chopped
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract

Preheat oven to 400 degrees. Grease and flour a large cookie sheet.


In a 2-uart saucepan over medium heat, heat 4 tablespoons butter and 1/2 cup water until butter is melted and mixture boils. Remove saucepan from heat. Add flour all at once; with a wooden spoon, stir vigorously until mixture leaves sides of pan and forms a ball. Add eggs, one at a time, beating well with a wooden spoon after each addition until batter is smooth and satiny. Drop batter by teaspoonfuls onto cookie sheet, making 18 mounds spaced about 2 inches apart.

Bake 30 minutes or until golden. Turn off oven and let pastry puffs remain in oven 10 minutes. Cool on wire rack.

While puffs are baking, force raspberries through a medium mesh sieve with the back of a wooden spoon. Discard seeds left in sieve. Add 1/4 cup softened ice cream and liueur, if using, to raspberry puree and mix thoroughly. Cover sauce and refrigerate.

To make chocolate sauce: Place chopped chocolate in a heatproof bowl and set aside. In a small saucepan, combine water, sugar and heavy cream. Cook over medium heat until sugar dissolves. Increase heat and bring mixture to a gentle boil. Remove from heat and pour over chocolate. Let stand for 3 minutes to melt chocolate. Stir sauce until smooth, then stir in butter and vanilla. Use sauce at room temperature or slightly chilled.

To assemble: Cut each cooled pastry puff in half. Fill bottom halves with a scoop of ice cream. Replace pastry tops. May be served immediately or stored in freezer for up to 3 days.

To serve: Spoon raspberry sauce onto six rimmed plates. Arrange 3 profiteroles on each plate. Drizzle tops with chocolate sauce and sprinkle with pistachios.

- Recipe from Ben & Jerry's

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