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Chocolate profiteroles

Chocolate profiteroles
August 09, 2019


Definition: a fancy type of ice cream sandwich. 

Wanna try it out for yourself? Check out the deceptively easy recipe below! The choux paste recipe by Mandy Groom from Olympia Provisions makes 8 medium cream puffs or 24 small cream puffs. In other words, it's perfect for a personal stash or to share. 


4 eggs room temperature

½ cup water

½ cup whole milk

½ tsp salt

¾ tsp sugar 4 oz. unsalted butter

1 cup all-purpose flour


To make the choux paste, start with preheating your oven to 400 degrees, you'll need it pretty soon. Then bring water, milk, salt, sugar and butter to a boil in a stainless steel saucepan. Once the mixture starts to boil, take it off of the heat and add flour. Mix with wooden spoon. Cook out flour for a few minutes, stirring constantly.

Once it's ready, put the dough in a mixer with the paddle attachment and stir for about a minute. Add eggs one at a time and beat dough until it's nice 'n smooth.

Using a small ice cream scoop, scoop dough and place on cookie sheet lined with parchment paper. Bake at 400 degrees for 12 minutes, then reduce oven heat to 325 degrees and cook for about 12-15 more minutes, or until puffs are golden and crispy on the outside.

Cut open and fill with a generous scoop of ice cream and drizzle with chocolate sauce. Wanna make some Tony's chocolate sauce too? We've got a bonus recipe for you below!

Tony’s Chocolonely honey-dark chocolate sauce recipe (also by Mandy Groom) makes 1 cup


3 oz. Tony’s Chocolonely 70% dark chocolate (half a bar) chopped finely and set aside in a bowl, 1 oz. unsalted butter, 3 Tbsp honey, ¼ cup heavy cream, ¼ cup water and ¼ tsp salt.


In a stainless saucepan, heat butter, honey, cream, water and milk until hot. Carefully pour over chopped chocolate. Let sit for five minutes, then stir to combine. Bon appétit!