• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop
Watch VideoRead CommentsLeave a Review

Mint Chocolate Chip Profiteroles

May 29, 2013 by Joy the Baker 80 Comments

IMG_2656

Can we all just stop pretending like it’s easy to take pictures of ice cream?  It’s not.  It’s melty.  It’s madness.  Can we just let it be what it is?  Geez!  We’re not superheros!

IMG_2592

I remember the days when I just ate ice cream… and didn’t take picture of ice cream and then eat mostly melted ice cream.  Those were the days when we just… you know… ate food.  WEIRD!

Nowadays (I love that word, it makes me feel old), I always have my camera with me in the kitchen.  It’s caked in an almost embarrassing amount of flour.  It’s ridiculous and wonderful and I’m glad you’re here to see the results.

Let’s make puffs now.

mint chip profiteroles

We’ve approached pate a choux dough before.  Remember the Strawberry Cream Puffs with Milk Chocolate Sauce?  Yea… so delicious and much less melty than ice cream.

I said it then and I’ll say it now… pate a choux dough is waaaay easier than your brain would have you think!

It all starts very simply with butter, water, flour, salt, and eggs.  It’s seems like a fairly straight forward pastry dough…

mint chip profiteroles

… until you realize you have to cook the dough on the stovetop.

This might seem a little strange, and surely you’ll feel like you’ve ruined this dough (and everything ever) for at least 15 of the 447 seconds it takes to boil the water and stir in the flour.  I did.  I understand you.

mint chip profiteroles

The cooked dough is beaten with eggs.  You’ll feel like you’ve made an insurmountable error for about 18 of the 334 seconds in takes to beat the eggs into the dough.

You’ll wonder why you ever started taking pictures of food to begin with.   You’ll wonder why you didn’t just adopt three cats, quit your job, and eat Twizzlers every day all day while you had the chance… UM.

Don’t worry.  The dough will come together and you’ll feel compelled to pick up your camera and take pictures of your glossy success.  I did.  I understand you.

mint chip profiteroles

Warm pastry dough is piped onto a parchment covered baking sheet and you’ll wonder how these humble little coins will ever be light and fluffy.  It just doesn’t make sense.

IMG_2537

But it does make sense because look at this!  It’s really amazing how these puffs transform into light, hollow, and airy pastry.  We have the eggs to thank.  Eggs do all the heavy lifting (literally) in these little pastry bites.  Enough space in created for each pastry to be halved and filled with ice cream.

Now would be a good time to find some napkins and a washcloth.  It’s about to get messy.  Flour on the camera is one thing… melted ice cream on the camera is far less endearing.

mint chip profiteroles

It’s called the Scoop and Shoot… and it has to happen very quickly.

JoyTheBaker_canonContent3_640x320 2

IMG_2595

Would now be a good time to tell you that I ate nearly the entire pint of ice cream while shooting these puffs.  It was a very tense and melty situation.  It had to go somewhere!

Because enough is rarely ever enough, I think we should add warm, dark chocolate.

IMG_2646

I’m ok with this melty situation.  It simple means that you have to pop one of these profiterols in your mouth very quickly.  One bite.  Teeth freeze .  Brain freeze.  You’ll feel like you’ve made a terrible mistake (and maybe you have) but you can chew through it… and you can’t chew through most mistakes.  Also, most mistakes don’t taste like mint chocolate chip ice cream and warm chocolate sauce… so maybe this isn’t a mistake after all.

Hmmm…

You better try another just to be sure.

Screen shot 2013-05-13 at 11.29.25 AM

Sponsored by Canon

All images captured on the Canon RebelT5i.

Mint Chocolate Chip Profiteroles

makes 18-22 profiteroles

adapted from epicurious

Print this Recipe!

1 quart mint chocolate chip ice cream

For the Profiteroles:

6 tablespoons unsalted butter

3/4 cup water

1/4 teaspoon salt

3/4 cup all-purpose flour

3 large eggs

For the Chocolate Sauce:

1/2 cup granulated sugar

1 cup heavy cream

pinch of salt

5 ounces dark chocolate, coarsely chopped

1 teaspoon bourbon (or pure vanilla extract)

Place racks in the center and upper third of the oven and preheat oven to 425 degrees F.  Line two baking sheets with parchment paper and set aside.

In a medium saucepan over low heat, add butter, water, and salt.  Cook, stirring occasionally, until the butter is melted.  Once butter is melted, add flour and stir to combine.  For about 15 seconds you’ll think you’ve made a terrible and lumpy mistake.  Keep stirring.  After about 30 seconds, the mixture will pull away from the sides and form a ball.  Cook for 1 minute more.

Remove dough from the pan and place in the bowl of an electric stand mixer fitted with a paddle attachment.  Beat on low speed for 1 to 2 minutes, just to release some of the heat.  Add eggs, one at a time, beating for one minute in between each addition.  Stop the mixer and scrape down the sides of the bowl after each egg addition.  Mixture will be glossy and smooth, thick but still just pourable.

Transfer mixture to a pastry bag fitted with a 1/2-inch found tip.

Pipe mounds onto prepared baking sheets.  Mounds should be about 1 1/4-inch wide and 1-inch tall.

Place in the oven and allow to bake for 15 to 20 minutes or until puffed, cooked through and golden brown.  Remove from the oven and allow to cool completely on the baking sheets.

While the profiteroles cool, make the chocolate sauce.

Place sugar in an even layer across the bottom of a medium saucepan.  Cook sugar (yes… just the sugar) over medium heat until the sugar begins to melt and become golden brown.  Don’t stir the sugar, just swirl it to ensure even cooking.

When the sugar has melted to a deep amber color, remove from heat and stir in heavy cream.  The mixture will bubble and sizzle, and some of the melted sugar may seize.  That’s ok.  Return to low heat and stir until any seized sugar has melted.  Remove from heat and stir in salt, chocolate chunks, and bourbon.  Stir until chocolate is melted.  Set aside but keep warm.

To assemble the dessert, slice each profiterole in half.  Top one half with a small scoop of ice cream.  Place the lid over the ice cream, drizzle with warm chocolate sauce and serve immediately.

The plain profiteroles can we stored in an airtight container for up to 3 days.  If they get soft, place them in a warm oven for a few moments to dry them out.  

Previous PostNext Post

Categories: Chocolate, Cookies, Holiday, Recipes

Previous Post: « Roasted Apricot Breakfast
Next Post: The Ultimate Club Sandwich »

Reader Interactions

Trackbacks

  1. Pistachio Cake (Another cake, seriously?) | papercupcake says:
    January 22, 2014 at 9:09 pm

    […] I used the chocolate sauce recipe from Joy the Baker. […]

    Reply
  2. Let Us Eat Cake | Swirl to Coat says:
    November 15, 2013 at 9:40 am

    […] https://joythebaker.com/2013/05/mint-chocolate-chip-profiteroles/ https://www.foodnetwork.com/recipes/ina-garten/lemon-angel-food-cake-recipe/index.html […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Chocolate

close up shot of birthday cake recipes with a lit candle on top
The Distinguished Guest Birthday Cake

I flipped through an old vintage cookbook to find one of my favorite birthday cake recipes. A light and tender white cake filled with an easy almond-studded butterscotch caramel, topped with smooth mocha buttercream.  A cake made for a “Distinguished Guest” as Martha Meade suggests is indeed also perfect for a Distinguished Birthday. Forgotten in…

Read More

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk
Classic White Chocolate Macadamia Nut Cookies

Get ready to indulge in the ultimate sweet, salty, nutty treat with these irresistible white chocolate macadamia nut cookies! Made with butter and brown sugar, and loaded with chunks of creamy white chocolate and roasted macadamia nuts, these cookies are perfect for satisfying your sweet tooth cravings (with a hint of salt for balance). Whether…

Read More

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen
My Best Classic Blondie Recipe

Don’t think of blondies as brownies without the chocolate – these chewy little squares are sweet like butterscotch and studded with toasted walnuts and melty dark chocolate pockets. I add a generous sprinkle of flaky sea salt to balance the sweetness of the brown sugar, making these bars the best classic blondie recipe to come…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com
🍰 Products with @williamssonoma

joythebaker
Your mission this weekend, should you choose to ac Your mission this weekend, should you choose to accept it: turn little slices of 🍌🍌 into cinnamon sugar topped pancakes. 💖 Full recipe linked in the bio mmmkay enjoy!
The To-Do List can wait until after cookies, amiri The To-Do List can wait until after cookies, amiright? 
⁣
Two Giant Peanut Butter Cookies⁣
(or four smaller cookies) ⁣
⁣
1/4 cup unsalted butter, melted⁣
1/3 cup brown sugar, lightly packed⁣
1 large egg yolk⁣
A splash of vanilla extract⁣
1/4 cup peanut butter⁣
1/2 cup all-purpose flour or a gluten-free flour blend⁣
1/4 teaspoon baking soda⁣
1/4 teaspoon salt⁣
Coarse sugar and/or sea salt for sprinkling, optional⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 350 degrees f. Line a small baking sheet with parchment paper and set aside. ⁣
⁣
I’m a medium bowl, whisk together warm melted butter and brown sugar. Whisk in the egg yolk and vanilla extract. Add the peanut butter and mix to combine. ⁣
⁣
Add the dry ingredients and use a spatula to fold all the ingredients together. Divide in two big portions (or four smaller portions) onto the prepared baking sheet. Sprinkle with sugar and salt if you’d like. ⁣
⁣
Bake two giant cookies for 12-14 minutes, or four cookies for 10-12 minutes. Allow to cool for a few minutes before serving with cold milk.
You know those particularly messy sandwiches that, You know those particularly messy sandwiches that, when you pick up, you know you can’t put down until they’re good and gone? These Milk and Cereal Bars are the ice cream version of that sensation. So crunchy creamy sweet, with a hint of salt and spice. ⁣
⁣
Three Mostly Store-Bought Homemade Ice Cream Treat recipes are linked in the profile. It’s giving Semi-Homemade without the tablescapes or vodka. Iykyk.
I spent the weekend with Will and my family in Sou I spent the weekend with Will and my family in Southern California and there were sailboats, and vintage cars, and paddle boarding, and so many family laughs, and cookouts, and holding hands with my handsome boyfriend in a backwards baseball cap (WHY IS THAT SO SEXY?) but - the way we ordered a second TOWER OF ONION RINGS for the table at lunch was like…. BEYOND. 🥲🥰🥹😅🥳
Raise you hand if you secretly love a boxed cake m Raise you hand if you secretly love a boxed cake mix? Me: 🙋🏻‍♀️
⁣
My favorite version is this Easy Strawberry Sheet Cake baby topped with cream cheese frosting and extra fresh 🍓🍓. Perfect for the holiday weekend amiright? ⁣
⁣
Full recipe linked in the bio!
I woke up a year older and wiser today and the onl I woke up a year older and wiser today and the only advice I have for you is this: stay busy makin’ your own dreams come true. ⁣
⁣
xo
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up