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.
Servings 20 profiteroles (see note)
Calories 127kcal
Ingredients
- ½ cup milk
- 4 tablespoons unsalted butter
- pinch salt
- ½ cup all purpose flour
- 2 eggs
- 2 14- oz containers of HÄAGEN-DAZS® Vanilla Ice Cream
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.
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.
Nutrition
Calories: 127kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 73mg | Potassium: 88mg | Sugar: 8g | Vitamin A: 190IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 0.4mg
