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+ servings


Prep Time 15 minutes
Cook Time 20 minutes
Servings 6


  • 1 cup 8 fluid oz. milk
  • 1 stick 4 ounces unsalted butter
  • 1 cup 5 ounces all-purpose flour
  • pinch of kosher salt
  • 4 large eggs
  • 8 ounces semi-sweet chocolate chopped
  • 1 cup 8 fluid ounces heavy cream
  • 1 tablespoon honey
  • 2 tablespoons granulated sugar
  • 2 tablespoons brewed coffee
  • 2 cups vanilla ice cream
  • 1/4 cup pistachios chopped (optional)


  • Preheat oven to 425 degrees.
  • Heat milk, butter, and salt in a small pan over medium heat. When the butter melts and the liquid reaches the point right before it boils, add the flour and mix vigorously until the mixture becomes thick and looks like a dough.
  • Turn the heat to low and continue mixing for 2 minutes. Once the dough feels like it’s sticking to the bottom of the pan, transfer it into a food processor.
  • Wait for the dough to cool a bit, but not completely, just enough so that it won’t cook the eggs. Then, add one egg and pulse 5-6 times. Repeat this process with the rest of the eggs until they all have been incorporated and the mixture turns into thick dough.
  • Put the thick mixture into a pastry bag with a hollow round tip and squeeze it into 1.5 inches wide and 1 inch high circles onto a baking sheet lined with parchment paper.
  • Place it in an oven and bake for 18-20 minutes, or until lightly brown.
  • In the meantime make the chocolate sauce. Heat heavy cream, honey, and sugar in a small pan over medium heat, stirring occasionally until the sugar is melted—right before boiling point.
  • Place the chopped chocolate into a bowl and pour the melted cream mixture and coffee over it. Whisk vigorously until smooth.
  • To assemble: Allow the profiterole puffs to cool on the kitchen counter for 5 minutes. Cut each puff in half and let the steam escape. Place a scoop of ice cream in between each puff. Drizzle chocolate over each profiterole as desired. If preferred, sprinkle chopped pistachios over them.
  • Serve.


Note: Depending on the size of your balls, you should get 25-28 balls.[br][br][u]Update to the recipe on March 15th, 2015:[/u] I just made this again in my friend's house in Chicago, and realized something that I wanted to share with you. [br]If you follow the recipe and cook the milk, butter, salt, and flour combination for only 3-5 minutes, it may not be enough. The batter has to cook until it is sticking to the bottom of the pan while you are constantly stirring it. As it cooks, you'll realize that it feels like if you stop stirring it would burn. It will also change some of its color (turn a little more yellowish). For some reason, it took much longer than 3 minutes for it to reach to the level of consistency I wanted.[br]I came back home (to Virgin Gorda) and made it again. I tried the same exact recipe and it reached to the consistency I wanted so much faster than it did in my friend's house in Chicago.[br]So please be aware that the amount of cooking times may vary based on the location and altitude that you are in.