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Whisk Wednesday: Profiteroles, Plum Brandy Ice Cream, Hot Fudge

Profiteroles with choux pastry, plum brandy ice cream, hot fudge adapted from Le Cordon Bleu at Home
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: French
Servings: 8
Author: Angela Roberts


  • 1/2 cup water
  • 4 tablespoons unsalted butter
  • Pinch of salt
  • 1 tablespoon sugar
  • 2/3 cup all purpose flour
  • 2-3 eggs
  • 1 egg slightly beaten for glazing
  • !Hot Fudge Sauce
  • 7 ounces premium dark chocolate
  • 1/2 cup milk
  • 4 tablespoons butter


  • Combine the water, salt, sugar, butter in sauce pan over medium heat until butter is melted and water is boiling. Remove from heat and add in all flour, stirring vigorously, until a smooth dough forms. Start adding the eggs one at a time, stirring with wooden spoon.
  • Return to stove, reduce heat to low and start cooking again. Add second egg, continuing to stir. You may or may not need third egg, so beat egg gently first, and add a tiny bit at a time, until dough is shiny and falls off sides of pan easily.
  • Pipe into pastry bag with a plain half-inch tip. (I used a ziplock) and piped 18 mounds onto a buttered cookie sheet. Using a fork dipped in water, flatten slightly. I don’t like them too flat. They do puff up, but you want round puffs.
  • Bake at 425 degrees for 15 minutes, never opening oven. Then reduce heat to 325 for 10 minutes.
  • Mix ingredients together. Melt on medium low heat.
  • Put Profiteroles in Freezer, while making hot fudge sauce. When ready to assemble, slice top off, fill with ice cream, place cap back on and put hot fudge sauce on while it is still very hot.