Profiteroles Avec Une Glace À La Vanille Recipe

Prepare the Choux Pastry

In a saucepan, combine water, butter, and salt. Bring to a boil. Once boiling, add flour and stir vigorously until the dough forms a ball. Remove from heat and let cool slightly. Beat in eggs one at a time until the mixture is smooth and glossy.

Shape the Profiteroles

Preheat your oven to 400°F (200°C). Using a piping bag, pipe small mounds of dough onto a baking sheet lined with parchment paper. Bake for 20-25 minutes until puffed and golden. Allow to cool completely.

Make the Ice Cream Base

In a saucepan, combine heavy cream, milk, and sugar. Heat until sugar dissolves. In a separate bowl, whisk egg yolks. Gradually add the warm cream mixture to the yolks, whisking constantly. Return to the saucepan and cook until thickened. Stir in vanilla extract.

Chill and Freeze

Let the mixture cool, then refrigerate for at least 4 hours. Churn in an ice cream maker according to manufacturer's instructions. Freeze until firm.

Fill the Profiteroles

Once the choux pastry is cool, cut a small hole in the bottom of each puff. Fill with vanilla ice cream using a piping bag or spoon.

Serve

Serve the filled profiteroles with a drizzle of chocolate sauce, if desired.