Chocolate peanut butter profiterole ice cream sundae

This is my idea of dessert heaven: it’s a hot-cold, creamy-crunchy, salty-sweet bowl of wonderfulness.

I think I’ll let the pictures do the talking now, as I am far too busy licking clean this bowl of leftover chocolate peanut butter sauce to do any typing.



Things I have learnt from making ice cream profiteroles:

Ice cream is quite hard to pipe, even when partially melted. The best way is to slice open the choux buns and use a wider nozzle on the piping bag than you would for piping something like crème pâtissière.

Melting and re-freezing is not really the proper way to treat ice cream, as it causes water crystals to form and alters the texture. If you make your own ice cream I think that would make these profiteroles utterly perfect.

These are best the day they are made. You can fill the profiteroles and leave them overnight, but they will need to be taken out of the freezer and left at room temperature for 30-40 minutes before serving.



Chocolate peanut butter profiterole ice cream sundae: serves 3-4
(The idea for the chocolate choux pastry came from the blog Design.Bake.Run, and the chocolate peanut butter sauce is adapted from Nigella Lawson’s book Nigella Express)

For the chocolate caramel ice cream profiteroles:
87ml water
37g salted butter
40g plain flour
10g cocoa
2 eggs

• 300g ice cream (either caramel, chocolate or vanilla would work well)
• In a bowl, mix together the flour and cocoa until thoroughly incorporated, then proceed as per the instructions in my basic choux pastry recipe
• Preheat the oven to 200C and line a large baking tray with greased parchment
• Using two teaspoons, scoop evenly sized mounds of dough onto the lined tray, leaving space for them to expand in the oven
• Bake for around 25-35 minutes until they are puffed up and crisp
• Switch off the oven and leave the choux buns to cool in the oven with the door slightly ajar
• Scoop the ice cream into a piping bag fitted with a wide nozzle and leave to melt to a pipeable consistency
• Once the choux buns are completely cool, slice them open and pipe in the ice cream before closing the up again (it doesn’t need to be very neat as they will be covered in the sauce anyway!)
• Put the filled profiteroles back on the baking tray, cover with cling film and freeze for half an hour before serving

Hot chocolate peanut butter sauce:
175ml double cream
100g peanut butter
100g milk chocolate
50g golden syrup
Roasted salted peanuts, roughly chopped (for sprinkling)

• Put all the ingredients in a saucepan and stir over a low-medium heat until melted and thoroughly combined
• Remove the profiteroles from the freezer and divide between 3 or 4 bowls
• Pour the hot fudge sauce over the profiteroles and sprinkle with the roasted salted peanuts