Profiteroles with vanilla ice cream and chocolate sauce by Guillaume Brahimi


Makes 4

Choux pastry

  • 100 gm Butter
  • 125 gm Milk
  • 125 g m Water
  • 5 gm Sugar
  • Pinch Salt
  • 150 gm Flour
  • 4 Eggs
  • Vanilla bean ice cream
  • Icing sugar

Chocolate Sauce

  • 100 gm Milk
  • 20 gm Cream
  • 125 gm Valrhona Chocolate
  • 20 gm Butter
  • 20 gm Honey


Choux pastry
Pre heat the oven to 200 degrees.
Place water, milk and butter in a pot and boil, add flour, salt and sugar and and cook with a wooden spoon, cook out until the mixture comes away from the edge of the pot. Place in electric mixer with a paddle attachment, add eggs slowly one by one. Remove the mixture and place in a piping bag. Pipe each choux onto a round approximately 20gram each. Place profiteroles in the oven, turn down to 180 degrees to bake for 10 minutes, then turn the oven down to 160 for a further 10 mins or until dry.

Chocolate sauce
Place milk, cream and honey in a pot and boil. Place chocolate and butter in a bowl. When the liquid boils pour over chocolate and emulsify.

To serve
There are 3 choux per portion. Cut into the bottom of the choux bun 1/3 of the way up. Reheat the choux, Place 3 choux bottoms on plate and place a scoop on each choux. Sprinkle the top, with icing sugar and place on top of ice cream. Drizzle with chocolate sauce.

Find more Guillaume Brahimi's recipes :
Passionfruit souffle with vanilla anglaise (External link)