Profiteroles – Light and airy pastry puffs filled with vanilla ice cream and topped with peppermint hot fudge. An elegant and beautiful dessert for the holidays.

Creams puffs topped with chocolate sauce on a white plate.

Hello, friends! I’m so very excited to share this recipe with you today. Aren’t these profiteroles the cutest things you have ever seen? They feature the flavors of vanilla ice cream and peppermint hot fudge all inside of a fluffy pastry.

Cream puffs covered in chocolate on a white plate.

I’m assuming that at some point in the next couple of weeks you will need a top notch dessert. Whether you’re hosting Christmas dinner, a holiday lunch, or a low key New Year’s Eve get-together, these profiteroles will make you look like a star. And guess what – no one has to know how simple they are.

Try our chocolate peppermint sandwich cookies for another seasonal treat!

Pouring chocolate sauce over cream puffs on a white plate.

Three parts:

Pastry dough (pâte à choux)

Vanilla ice cream

Peppermint hot fudge

This recipe was created as part of a shop that has been compensated by Collective Bias, Inc. and its advertiser. All opinions are my own.

Recipe

Profiteroles with Vanilla Ice Cream and Peppermint Hot Fudge

Light and airy pastry puffs filled with vanilla ice cream and topped with peppermint hot fudge. An elegant and beautiful dessert for the holidays.

5 from 4 votes

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Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 15

Total Time: 40

Servings: 20 profiteroles (see note)

Calories: 127kcal

Author: Allison Mattina

Ingredients

Peppermint Fudge:

▢ 1 cup hot fudge sauce
▢ ½ teaspoon peppermint extract
▢ ¼ cup crushed peppermint candies

Instructions

Preheat oven to 425°F. Line a sheet tray with parchment paper or silicone liners. Set aside.
In a small saucepan, combine milk, butter, and salt, and bring to a boil. Reduce the heat slightly and add the flour. Stir vigorously with a wooden spoon, continue to cook, stirring constantly for about 2 minutes. The mixture should pull away from the sides of the pan and appear glossy and thick.
Transfer the mixture to a mixing bowl and set aside for 5 minutes to cool slightly.
Using a hand mixer or stand mixer, beat in the eggs one at a time. Make sure the first egg is fully incorporated and the mixture is smooth before adding the second egg.
Transfer to a pastry bag fitted with a large straight tip. Pipe 1 ½ inch mounds onto prepared sheet trays, leaving at least 2 inches in between (they will grow). Bake until puffed up and golden brown, 12-15 minutes. I rotate the pans halfway through cooking time. Transfer pan to a rack to cool completely.

Assembly and serving:

Combine the hot fudge sauce and peppermint extract. Heat the hot fudge to your desired temperature.
Slice each profiterole in half horizontally. Fill each profiterole with a scoop of ice cream (I used a 1 ½ tablespoon cookie scoop and it was the perfect size). Place the top back on the profiterole, drizzle with peppermint hot fudge, and sprinkle with crushed peppermint candies. Serve immediately.

Notes

Plan on serving 2-3 profiteroles per person.
Make ahead tips:
-Bake and cool the pastry puffs a few hours in advance and store them tightly covered at room temperature until you are ready to serve dessert.
-Pre-scoop the ice cream (make sure the scoops will fit inside your pastry). Tightly cover the scooped ice cream in a single layer on a rimmed baking sheet in the freezer. No scooping ice cream while your guests wait!
-Combine the hot fudge sauce and peppermint extract in advance and transfer it to a microwave safe container. Heat it and pour it onto the profiteroles right before serving.