Servings: 12 Prep 10 mins Cool 5 mins Bake 425°F 10 mins Bake 350°F 15 mins


  • 4 tablespoons unsalted butter
  • 1 teaspoon sugar
  • Pinch salt
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 2 1/4 cups ice cream (vanilla or chocolate or both)
  • Chocolate sauce (optional)

Make It

1. Heat oven to 425 degrees . In a small pot, bring 1/2 cup water, the butter, sugar and salt to a boil. Reduce heat to medium. Add flour and stir quickly until a ball of dough forms, about 1 minute. Remove to a bowl. Cool 5 minutes. Stir in eggs one at a time, until dough is smooth.

2. Transfer dough to a piping bag or resealable plastic bag with the corner snipped. Pipe twelve 11/2-inch mounds, spaced 2 inches apart, onto a parchment-lined baking sheet. Smooth out tops with a wet finger.

3. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake another 10 to 15 minutes, or until golden brown. Cool completely.

4. Slice each profiterole in half crosswise. Place a small scoop (about 3 tbsp) ice cream into bottom of each profiterole, then replace tops. Drizzle with chocolate sauce, if desired.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 115, Fat, total (g): 7, chol. (mg): 56, sat. fat (g): 4, carb. (g): 10, fiber (g): , pro. (g): 2, sodium (mg): 32, Percent Daily Values are based on a 2,000 calorie diet.