Profiteroles
Profiteroles are crisp choux pastry shells filled with vanilla ice cream and drizzled with glossy dark chocolate sauce. The Thermomix TM7 makes this French dessert achievable at home: precise heating produces a silky choux base, while controlled melting delivers a smooth chocolate sauce, giving bakery-quality results with far less effort.
About this recipe
Profiteroles Thermomix TM7 are the ultimate show-stopping dessert: golden choux buns filled with vanilla ice cream and showered in warm dark chocolate sauce. If you have been searching for a profiteroles recipe that removes the guesswork of classic French pâtisserie, this version made in the all-in-one kitchen machine is the answer. Water, unsalted butter, plain flour and eggs come together into a glossy choux paste thanks to the TM7's exact heating and mixing, so every bun puffs up crisp and hollow. The same bowl then melts dark chocolate with a splash of milk into a velvety sauce. Serve these profiteroles at a birthday, a romantic dinner or a festive family lunch, and watch them disappear: warm pastry, cold ice cream and bitter-sweet chocolate in a single spoonful.
Preparation tips
- Rest the piped choux buns for a few moments before baking so the surface dries slightly; this helps the profiteroles rise evenly and develop a crisp shell that holds the ice cream without going soggy.
- Pipe the choux paste onto baking paper with even pressure and consistent spacing, keeping each bun roughly the same size so they bake uniformly and look professional when plated with the chocolate sauce.
- Add the eggs gradually to the warm flour and butter mixture until the paste falls slowly from a spoon; too much egg makes flat buns, too little gives heavy pastry that will not hollow out.
Recipe variations
- Lactose-free version: replace the unsalted butter with plant-based margarine and serve the profiteroles with dairy-free vanilla ice cream, using dark chocolate and oat milk for the sauce so everyone at the table can indulge.
- Festive Christmas variant: dust the assembled profiteroles with icing sugar and a pinch of cinnamon, or flavour the chocolate sauce with a splash of orange zest for a seasonal twist worthy of any holiday buffet.
Thermomix TM7 Benefits
- Weighing the plain flour, sugar and sea salt directly in the mixing bowl guarantees the choux ratios are exact every single time.
- Heating the water and unsalted butter evenly brings the choux base to the right stage without scorching the bottom of the bowl.
- Mixing the eggs into the warm flour mixture produces a glossy, pipeable choux paste in seconds, saving tired arms from vigorous manual stirring.
- Whipping extra cream with the butterfly whisk creates soft peaks to pipe alongside the vanilla ice cream for an indulgent filling.
- Grating a little extra dark chocolate over the filled profiteroles adds an elegant finish without a separate grater to wash up.
Ingredients
- water
- unsalted butter
- sugar
- fine sea salt
- plain flour
- medium eggs
- dark chocolate (70% cocoa solids)
- unsalted butter
- milk
- vanilla ice cream