Vanilla Profiteroles

Credit: Mathilde de l'Ecotais

In chocolate sauce

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (10 people)

Making the profiteroles

  • 1 cup water (25 cl)
  • 1 cup milk (25 cl)
  • 7 3/4 ounces butter (220 g)
  • 2 1/2 teaspoons salt (10 g)
  • 1 ounce sugar (30 g)
  • 10 1/4 ounces flour (290 g)
  • 1 pound 1 ounce whole eggs (480 g)

Preparing the almond garnish

  • 5 1/4 ounces sliced almonds (150 g)
  • 1 1/4 cups 30° Baumé syrup (30 cl)


These little cream puffs, filled with vanilla ice cream and topped with chocolate sauce, as we know them, date back to 1875. Prior to that, cream puffs were commonly filled with chantilly cream and served without sauce. This simple dessert is a classic delight thanks to the contrasting chill of the ice cream and the warm smoothness of the chocolate.

Step 1: Preparing the vanilla ice cream

Split and scrape the vanilla beans and mix in with all the other ingredients. Heat the mixture in a double boiler, cook at 183°F (84°C), then cool the mixture immediately to 39°F (4°C). Let sit for 24 hours, remove the vanilla beans and process in the ice cream maker.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests