Classic Choux Profiteroles with Dark Chocolate Rum Sauce
Light, airy choux pastry puffs filled with creamy ice cream and crowned with an indulgent dark chocolate rum sauce. These elegant French pastries combine the satisfying contrast of warm, crispy shells with cold ice cream, all enhanced by a rich caramelized sauce. Perfect for dinner parties or special celebrations, this dessert impresses guests while remaining surprisingly achievable. The homemade choux pastry creates delicate, golden puffs that showcase proper technique, while the chocolate sauce balances sweetness with a hint of rum sophistication.
Ingredients
- 3 ounces butter or Earth Balance margarine
- ¾ cup water
- ¾ cup Mishpacha Flour
- 3 large eggs
- 1 cup Gefen Whipped Topping
- ½ cup sugar
- 7 ounces Elite Dark Chocolate or other good quality chocolate, finely chopped
- 1 teaspoon Gefen Vanilla Extract
- 1 tablespoon rum
- ice cream of your choice
Instructions
- 1
Line two baking sheets with parchment paper
- 2
Form 20 ice cream balls using an ice cream scooper and freeze on prepared baking sheet
- 3
Preheat oven to 425 degrees Fahrenheit
- 4
Bring margarine and water to a boil in saucepan over high heat, stirring until margarine melts completely
- 5
Lower heat to medium and add flour while beating with wooden spatula until mixture pulls away from sides and forms a ball
- 6
Set aside and cool for three to four minutes
- 7
Transfer mixture to bowl and beat in eggs with mixer
- 8
Transfer mixture to pastry bag or zip bag with snipped corner
- 9
Pipe 18-20 mounds on second prepared baking sheet, spacing 1.5 inches apart
- 10
Bake until golden brown and puffed
- 11
Allow to cool completely
- 12
Heat sugar in saucepan over medium heat, stirring until it melts and caramelizes
- 13
Add whipped topping and chocolate, whisking until melted
- 14
Stir in vanilla and rum, keep warm and covered
- 15
Slice each profiterole in half horizontally
- 16
Fill with frozen ice cream scoop and drizzle with warm chocolate sauce
Tips
Ensure choux pastry cools adequately before adding eggs to prevent them from cooking and creating lumpy texture.
Caramelize sugar carefully and watch closely to avoid burning, which creates bitter flavors in the chocolate sauce.
Keep profiteroles unfilled until serving to maintain crispy texture, as ice cream will soften the pastry shells.
Good to Know
Store unfilled profiteroles in airtight container at room temperature up to 2 days. Sauce keeps refrigerated up to 1 week.
Make profiteroles and chocolate sauce up to 1 day ahead. Reheat sauce gently before serving and assemble just before serving.
Serve immediately after filling to maintain crispy texture. Warm sauce slightly if it has cooled.
Common Mistakes
Add eggs gradually to avoid temperature shock that creates lumpy choux pastry.
Do not open oven door during first 20 minutes of baking to prevent collapse.
Caramelize sugar slowly to avoid burning and bitter flavors in sauce.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make profiteroles without a pastry bag?
Yes, use a zip bag with corner snipped or two spoons to drop mounds onto baking sheet. Results will be less uniform but still delicious.
What if my choux pastry doesn't rise properly?
Ensure oven temperature is accurate and avoid opening door early. Underbeaten eggs or too much moisture can also prevent proper rise.
How long do filled profiteroles keep?
Best served immediately as ice cream will soften pastry. Unfilled shells keep 2 days at room temperature in airtight container.