Profiteroles with a twist…

Who doesn’t love a good profiterole? Well, now imagine them filled with your favourite ice cream instead. These are pretty simple to make and super-delicious to eat. We used the classic Clotted Cream Vanilla to fill ours but you can choose your favourite. How about Honeycomb ice cream and a caramel sauce instead of the traditional chocolate?…


Classic profiteroles with sumptuous chocolate sauce and filled with Callestick Farm Cornish ice cream…

Making the Choux Buns
65g Plain Flour (sieved)
150ml Water
40g Butter
2 eggs
About 500ml tub of Cornish ice cream of your flavour choice

Put the water in a pan with the butter and melt. Bring to the boil and tip in the flour all at once. Remove from the heat and beat until the paste is smooth and forms a ball. Cool slightly.
Beat eggs, mix in a little at a time; it goes lumpy at first but keep beating until thick and smooth. Add rest of egg mixture and beat until thick and smooth again. Set aside until cold.
Grease a baking tray and, using a teaspoon, spoon the mixture into small mounds, keeping them spaced well apart. Bake in a preheated oven at 220°C for 15 minutes or until the buns are crisp and golden. Remove from the oven and make a slit in each bun to allow the steam to escape & transfer to a cooling rack until cold.

Filling the Choux Buns
Soften your ice cream a little first by leaving it in the fridge for 30 mins. Scoop into a piping bag then, holding the bag with a tea towel, poke the nozzle into the slit already made. Pipe in the ice cream until nice and full. You need to get the profiteroles back in the freezer before the ice cream starts to melt so be as speedy as possible about this part of the process. If the piping bag idea sounds way too fiddly for your baking stylie, just spoon a teaspoon of ice cream as neatly as you can into the slit. They will keep well-wrapped in the freezer for up to 1 week.


Chocolate Sauce
150g Plain Chocolate
50g Butter
4tbsp Water
50g caster Sugar

Put all the ingredients into a small pan and heat gently giving it a stir every now and then. Leave the sauce to cool completely and start to thicken before taking the buns straight from the freezer, piling them high in a dish and pouring over the chocolate sauce.

Makes 20


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