chocolate profiteroles sitting on a tray with a pitcher of glaze in the background

Chocolate Profiteroles

These chocolate profiteroles are filled with chocolate ice cream and topped with chocolate glaze--you'll love them!

Course Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 23 minutes
Cooling time 3 hours
Total Time 3 hours 38 minutes
Servings 18
Author Kelsie


Pastry shells:

  • 1/2 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 large eggs + 1 large egg white
  • 6 tablespoons water
  • 5 tablespoons unsalted butter cut into 10 chunks
  • 2 tablespoons whole milk
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 pint chocolate ice cream you won’t use the whole thing


  • 2 1/2 ounces dark chocolate finely chopped
  • 1/3 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1 tablespoon unsalted butter


Pastry shells:

  1. Sift the flour and cocoa powder together into a small bowl and set aside. Set up a food processor next to the stove.
  2. Place the eggs and egg white in a glass measuring cup and beat with a fork to combine. Set next to the food processor.
  3. Place the water, butter, milk, sugar, and salt in a small saucepan set over medium heat and bring mixture to a boil, stirring occasionally with a wooden spoon. Remove from the heat and stir in the flour-cocoa powder mixture just to combine; continue stirring with the wooden spoon until mixture comes together and clears the sides of the pan. Set pan over low heat and cook, stirring constantly, until mixture is shiny and beads of fat appear in the bottom of the pan. (This will take about 3 minutes.)
  4. Quickly transfer the mixture to the food processor and process for 10 seconds to cool a bit. With processor running, slowly pour the beaten eggs through the feed tube in a steady stream. Stop processor, scrape down the sides and bottom of the bowl, then process for 30 seconds more.
  5. Preheat the oven to 425 degrees and adjust a rack to the middle position. Line a large baking sheet with parchment paper.
  6. Fit a pastry bag with a 1/2-inch round tip and fill the bag with the pastry. Pipe into about 18 (1 1/2-inch) mounds on the parchment, spacing about 1 1/2 inches apart. Use your finger or a teaspoon dipped in water to smooth the tops of the mounds. (You can also just spoon the mixture into mounds.)
  7. Bake for 15 minutes at 425, then turn oven down to 375 and bake 8 minutes more. Don’t open the oven door during this time.
  8. Remove puffs from the oven and turn the oven off. Use a small, sharp knife to cut a 3/4-inch slit into the side of each of the puffs, then return them to the oven, propping the oven door open slightly. Let the puffs dry out in the cooling oven for 45 minutes. Transfer to a wire rack to cool completely before filling and glazing. (At this point you can freeze the puffs in a zip-top bag for up to 1 month; heat them in a 300-degree oven for 10 minutes before serving.)


  1. When ready to serve, make the glaze. Place the chocolate in a heat-proof mixing bowl. Combine the remaining ingredients in a small saucepan set over medium heat. Heat the mixture, stirring occasionally, until the cream just begins to steam. Pour over the chocolate and let sit 5 minutes, then whisk until chocolate melts and the mixture is smooth.
  2. Slice the tops off of the pastry puffs and fill each with a scoop of chocolate ice cream. Replace the top of the puff, then top with glaze. Serve.

Recipe Notes

If you don't have a food processor, you can use a stand mixer.  Transfer the dough to the stand mixer, then beat until the bowl is just warm to the touch--otherwise you'll scramble your eggs.  With mixer on medium-low, add the eggs gradually until they're fully incorporated.  It will take some time to beat the mixture into a soft dough.