Preparing the vanilla ice cream
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)
Making the hot chocolate sauce
- 3 1/4 cups water (75 cl)
- 1 pound 5 ounces sugar (600 g)
- 8 3/4 ounces cocoa powder (250 g)
- 8 3/4 ounces double cream (250 g)
Preparing the almond garnish
- 5 1/4 ounces sliced almonds (150 g)
- 1 1/4 cups 30° Baumé syrup (30 cl)
Instructions
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
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