Dark chocolate and hazelnut ice cream profiteroles are the epitome of French dessert indulgence. Crisp, golden choux pastry filled with creamy hazelnut ice cream and topped with a glossy dark chocolate sauce—each bite is a perfect balance of textures and flavors. This dessert is elegant yet comforting, ideal for dinner parties, festive occasions, or simply to impress guests with a classic made from scratch. The combination of bittersweet chocolate and nutty ice cream creates a harmony that’s both rich and refreshing, making it a timeless favorite.
The Essence of Profiteroles
Profiteroles are small, round choux pastries that puff up beautifully in the oven, creating a hollow center perfect for filling. Traditionally served with vanilla ice cream and warm chocolate sauce, this version elevates the classic by using hazelnut ice cream and dark chocolate ganache. The contrast between the cold ice cream and the warm sauce is what makes profiteroles so irresistible. The crisp pastry shell gives way to creamy filling, while the chocolate sauce adds a luscious, velvety finish.
Choosing the Right Ingredients
The quality of ingredients determines the success of this dessert. Each component—the choux pastry, the ice cream, and the chocolate sauce—plays a vital role in creating the perfect profiterole.
Choux Pastry
Choux pastry (pâte à choux) is made from simple ingredients: water, butter, flour, and eggs. The key is to achieve the right consistency so the pastry puffs up without collapsing.
Hazelnut Ice Cream
Hazelnut ice cream adds a nutty, creamy depth that pairs beautifully with dark chocolate. Use high-quality ice cream or make your own for a more intense flavor.
Dark Chocolate
Choose dark chocolate with at least 70% cocoa for a rich, slightly bitter sauce that balances the sweetness of the ice cream.
Cream and Butter
Heavy cream and butter give the chocolate sauce its silky texture and glossy finish.
Ingredients for 8–10 Servings
For the Choux Pastry
- 125 ml (½ cup) water
- 125 ml (½ cup) milk
- 100 g (7 tbsp) unsalted butter
- 1 tsp sugar
- ½ tsp salt
- 150 g (1¼ cups) all-purpose flour
- 4 large eggs
the Filling
- 1 liter (4 cups) hazelnut ice cream
For the Dark Chocolate Sauce
- 200 g (7 oz) dark chocolate (70% cocoa)
- 200 ml (¾ cup) heavy cream
- 30 g (2 tbsp) butter
- 1 tbsp sugar (optional)
- 1 tsp vanilla extract
Decoration
- Crushed roasted hazelnuts
- Chocolate shavings or cocoa powder
1Preparing the Choux Pastry
- Preheat the oven: Set the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Heat the liquids: In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
- Add the flour: Remove from heat and add the flour all at once. Stir vigorously until the mixture forms a smooth ball that pulls away from the sides of the pan.
- Dry the dough: Return the pan to low heat and stir for 1–2 minutes to dry the dough slightly.
- Add the eggs: Transfer the dough to a bowl. Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. It should be thick but pipeable.
- Pipe the choux: Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds (about 4 cm in diameter) onto the baking sheet, spacing them apart.
- Bake: Bake for 20–25 minutes until puffed and golden. Do not open the oven during baking.
- Cool: Remove from the oven and pierce each puff with a skewer to release steam. Let cool completely on a wire rack.
2Preparing the Dark Chocolate Sauce
- Heat the cream: In a saucepan, bring the cream to a gentle simmer.
- Add the chocolate: Remove from heat and add the chopped dark chocolate. Let sit for 1 minute, then stir until smooth.
- Add butter and vanilla: Stir in the butter and vanilla extract until glossy. Add sugar if desired for a slightly sweeter sauce. Keep warm until serving.
Assembling the Profiteroles
- Prepare the choux shells: Slice each choux puff horizontally with a sharp knife.
- Add the ice cream: Place a scoop of hazelnut ice cream inside each puff. Work quickly to prevent melting.
- Close the profiteroles: Replace the tops and arrange them on a serving platter or individual plates.
- Pour the sauce: Just before serving, pour the warm dark chocolate sauce generously over the profiteroles.
- Decorate: Sprinkle with crushed hazelnuts and chocolate shavings for a professional finish.
The Perfect Flavor Balance
The dark chocolate and hazelnut ice cream profiteroles achieve a perfect balance of flavors and textures. The choux pastry is light and crisp, the ice cream creamy and nutty, and the chocolate sauce rich and velvety. The bitterness of the dark chocolate offsets the sweetness of the ice cream, while the roasted hazelnuts add a satisfying crunch. Each bite offers a contrast of hot and cold, soft and crisp, sweet and bitter—a true sensory delight.
Variations and Add-Ins
- With praline: Add a spoonful of hazelnut praline paste inside each puff for extra richness.
- With caramel: Drizzle salted caramel sauce over the chocolate for a sweet-salty twist.
- With coffee: Add a shot of espresso to the chocolate sauce for a mocha flavor.
- With different ice creams: Try pistachio, vanilla, or coffee ice cream for variety.
- With whipped cream: Add a dollop of whipped cream on top for extra indulgence.
- Mini profiteroles: Make smaller puffs for bite-sized treats, perfect for buffets or parties.
Tips for Success
- Use room-temperature eggs: They incorporate more easily into the dough.
- Don’t open the oven: The choux pastry needs consistent heat to puff properly.
- Cool completely before filling: Warm pastry will melt the ice cream.
- Serve immediately: Profiteroles are best enjoyed fresh, with the contrast of warm sauce and cold ice cream.
- Make ahead: The choux shells can be baked a day in advance and stored in an airtight container. Recrisp in the oven before filling.
Presentation Ideas
- Classic style: Stack the profiteroles into a pyramid and drizzle with chocolate sauce.
- Elegant plating: Serve three profiteroles per plate with a pool of chocolate sauce and a sprinkle of hazelnuts.
- Modern twist: Serve deconstructed—choux shells, ice cream quenelles, and sauce on the side.
- Festive look: Dust with cocoa powder or edible gold for special occasions.
Pairing Suggestions
The rich flavors of chocolate and hazelnut pair beautifully with a variety of beverages:
- Wine: A sweet dessert wine like Banyuls or Port enhances the chocolate notes.
- Coffee: Espresso or cappuccino complements the bitterness of the chocolate.
- Tea: A roasted oolong or black tea balances the sweetness.
- Non-alcoholic: Hazelnut milk or hot chocolate for a comforting pairing.
Nutritional Information (per serving)
- Calories: 380 kcal
- Protein: 7 g
- Fat: 25 g
- Carbohydrates: 32 g
Storing and Serving
Profiteroles are best served immediately after assembly. However, the components can be prepared in advance:
- Choux pastry: Store baked shells in an airtight container for up to 2 days or freeze for up to 1 month.
- Chocolate sauce: Keep refrigerated for up to 3 days and reheat gently before serving.
- Ice cream: Scoop in advance and freeze on a tray for easy assembly.
The Flavor Experience
Each profiterole offers a perfect interplay of textures and temperatures. The crisp pastry shell gives way to creamy hazelnut ice cream, while the warm dark chocolate sauce envelops everything in a silky embrace. The roasted hazelnuts add a nutty crunch that enhances the overall experience. It’s a dessert that feels both luxurious and comforting, sophisticated yet nostalgic—a true celebration of French pastry artistry.
Making It for Special Occasions
Dark chocolate and hazelnut ice cream profiteroles are ideal for festive dinners, romantic evenings, or elegant gatherings. Their presentation is impressive, yet the recipe is approachable for home cooks. For holidays, serve them with a dusting of powdered sugar or a drizzle of caramel. For summer, pair them with fresh berries for a refreshing contrast.
Common Mistakes to Avoid
- Runny dough: If the choux dough is too thin, the puffs won’t rise properly. Add eggs gradually.
- Underbaking: The pastry must be fully dry inside to stay crisp.
- Overheating the sauce: Chocolate can seize if overheated; melt gently.
- Filling too early: The pastry will become soggy if filled too far in advance.
- Using low-quality chocolate: The sauce’s flavor depends on the chocolate’s quality.
A Dessert for Every Season
While profiteroles are often associated with winter indulgence, they’re delightful year-round. In colder months, the warm chocolate sauce provides comfort; in summer, the ice cream filling offers cool refreshment. Their versatility makes them suitable for any occasion, from casual dinners to grand celebrations.
The Joy of Homemade Desserts
Making profiteroles at home is a rewarding experience. The process of creating choux pastry, filling it with ice cream, and finishing with glossy chocolate sauce brings a sense of accomplishment. It’s a dessert that showcases both technique and creativity, proving that elegance can be achieved with simple ingredients and care.
Conclusion
Dark chocolate and hazelnut ice cream profiteroles are a timeless dessert that embodies the best of French pastry tradition. With their crisp choux shells, creamy hazelnut filling, and rich chocolate sauce, they offer a perfect harmony of textures and flavors. Elegant, indulgent, and endlessly satisfying, they’re a dessert that never fails to impress. Whether served at a festive dinner or a quiet evening at home, these profiteroles transform any moment into a celebration of pure, decadent pleasure.
