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chocolate ganache drizzling onto a profiterole.


Light as air choux puffs filled with ice cream and topped with decadent chocolate ganache.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 Profiteroles
Calories 170kcal


For the Pastry

  • 1 cup water 236mL
  • 8 tbsp 1 stick unsalted butter 113g
  • 1/2 tsp salt 3g
  • 1 1/2 tsp sugar 6g
  • 1 cup all-purpose flour 120g
  • 3 eggs plus 1 extra, if needed

For the Egg Wash

  • 1 egg
  • 1 1/2 tsp water 7mL

For the Chocolate Glaze

  • 1/2 cup heavy cream 118mL
  • 1 tsp espresso 5mL, optional
  • 4 oz semisweet chocolate chopped

For the filling

  • 1 pint vanilla ice cream or your favorite flavor


For the Pastry:

  • Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.
  • In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds.
  • Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
  • Transfer to a pastry bag fitted with a large round tip or an 869, pipe fat dots about 1 1/2 inches wide and an inch high spaced 2 inches apart onto a parchment-lined pan.
  • Dip your finger in water and press the tops to smooth out any points of dough that remain on the surface.
  • Whisk an egg and water together. Brush the surface of each eclair with the egg wash.

For Assembly:

  • Bake 20-25 minutes, or until puffed up and light golden brown. Try not to open the oven door too often during the baking. Let cool on the baking sheet. If your oven heats unevenly you can rotate the halfway through baking.
  • Once cooled you can cut the puffs in half and add a scoop of ice cream Inside.
  • For the glaze pour the hot cream over the chocolate, add the coffee then stir. You can zap in the microwave for 20 seconds if needed. Stir again then set aside. Once cooled a bit, spoon the glaze over the profiteroles.



  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • After baking make sure to give your profiteroles several pokes, and return to the oven for a few minutes. This will allow steam to escape and prevent your eclairs from getting soggy.
  • Using a large star tip (869) to pipe the choux helps control the expansion of the dough during baking but you can use a large round tip or just snip the end off a piping bag.
  • You can freeze your shells for an on-demand treat later. Thaw on a wire rack and bake at 300F for 10 minutes to crisp back up. 


Serving: 50g | Calories: 170kcal | Carbohydrates: 11g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 30mg | Sugar: 6g | Vitamin A: 750IU | Calcium: 20mg | Iron: 0.4mg