January 3, 2011

Valentine Profiteroles -- Jump Start Your "Heart" with these Coffee Ice Cream Filled Pastries

Have you ever made homemade cream puffs or eclairs? They're made from a simple dough called "pate choux" that truly couldn't be easier to make.  If you can boil water, it's likely you'll have no trouble making the "pate choux" -- opening up the doors to cream puffs, eclairs, all manner of savory appetizer puff, and the impressive tower of caramelized puffs -- croquembouches! What I like most about making ice-cream profiteroles is that they can be made weeks in advance and kept in the freezer, so you can always have an elegant and delicious dessert on hand!

The pate choux dough requires only five ingredients:  water, sugar, butter, flour and eggs. It comes together on the stove-top in less than five minutes and is ready to be put into a piping bag (or ziploc bag) and can be squeezed in to just about any shape. For Valentines day, I love to pipe the dough into heart shapes.  After baking, the hearts are sliced in half and the top half gets a dunk in a delicious (and easy) chocolate ganache. A scoop of good coffee ice cream sandwiched between the halves completes the delicious ensemble for the perfect romantic Valentine's dessert.

Here's how it's done:

Valentine's Day Profiteroles
Makes 10-12 single serving puffs
Printable Version HERE


For the Pate Choux
1/2 cup water
1/4 cup butter, salted
1 teaspoon granulated sugar
1/2 cups all-purpose flour
2 large eggs

For the Ganache
1/2 cup heavy cream
4 oz. semi-sweet chocolate, finely chopped (high quality chocolate chips will do as well)

Preheat oven to 425 F.  Lightly grease a cookie sheet.

In a saucepan over medium-high heat, bring to a boil the water, butter and sugar.
When butter has melted, remove pan from heat.
Add the flour and stir vigorously with a wooden spoon until mixture forms a ball and leaves the sides of the pan.
Add 1 egg and beat until smooth.
Add the second egg and beat until smooth.

Transfer dough into a pastry bag, or a ziploc bag.  Snip the tip to the desired size (1/2" works well for small pieces like profiteroles).

Pipe the dough into heart shapes on the prepared pan, 2" apart.

Bake in the top half of oven for 15 minutes.
Lower heat to 375 and bake 5 minutes more.
Cut a slash in the lower side of each puff and bake 10 minutes more, or until puffs are firm, dry to the touch, and golden brown.
Remove from oven and cool.

When puffs have cooled, cut in half to form top and bottom halves.

At this point you can sandwich a scoop of your favorite ice cream (I like the combination of coffee ice cream with the pastry and ganache) in the heart halves and freeze in an airtight container until ready to serve.  When ready to serve, prepare ganache and dip the top of each profiterole.

If serving same-day, dip the top of each heart into prepared ganache and set back on the cooled baking sheet to set.  When ready to serve, sandwich a scoop of ice cream between the layers.

For the Ganache:  Heat cream in the microwave or on the stove-top till boiling.  Remove from heat.  Add chocolate and let sit for 1 minute.  Stir until cream and chocolate have thoroughly combined and a shiny, silky sauce has formed.

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  1. What a perfect combo!! Coffee ice cream is one of my fave ice creams & having it inside a pastry as a filling sounds delicious!

  2. Absolutely fabulous! Well done, and a beautiful presentation too.

    e-Mom @ Susannah's {Kitchen}

  3. I love the heart shapes!! I will be saving this! Good Job on them! they look great!

  4. I just bookmarked this to make for my family for Valentine's Day. SOOOO cool. Love this! And coffee ice cream just about sent me over the edge. Can't wait to make this.

  5. These look amazing!! I'va always wanted to do cream puffs or something similar - but I've never done it because I thought it was hard or timeconsuming!
    After your post I'm all excited - I can't wait to give these a try! Thanks Jenn!!! :)

  6. What a treat! I think these would be great for a night in with the girls and some good conversation.

  7. Oooh those do look yummy! I'm hopeless in the kitchen, but maybe I'll go out on a limb for my fabulous boyfriend this Valentine's day.

    I was just stopping by to wish you a belated happy new year. I want to thank you for following my blog this past year and personally invite you to join me in the next phase of my blogging journey. It’s a long story as to why I’ve made the switch, but suffice it to say you can now find me on WordPress.

    For my creative works and dreams, please visit silvertonguedserenade.wordpress.com; for coffee reviews, madbarista.wordpress.com; and for illustrated life stories, mandarinblue.wordpress.com.

    Thanks for your love and support! You are why I do what I do.

    Peace, love and new frontiers,
    Miss Rex

  8. These are beautiful, and I bet they are luscious. What good pictures you have to show us step by step, too. Anyone who fixes me this, I would for sure be their Valentine!!

  9. Jenn! What a beautiful recipe for Valentine's Day! The combination of flavors is very similar to Tiramisu! I love visiting your blog! Always fun and inspiring!*Lynne*

  10. So cute! I love making different sweet and savory things with pate choux, but I've never thought to pipe it into heart shapes! You're so clever!

    Do you ever make gougeres? I make them with grated parmesan and cracked black pepper, but I'm thinking of subbing shredded Dubliner (you know how I heart it) for the parmesan and adding an herb (basil, perhaps?). Maybe I'll try piping them into heart shapes!!

  11. Lovely pastries, and lovely blog! Found you on 504 Main!

  12. Wow! These look so yummy and pretty at the same time. What a wonderful dessert for a loved one.

  13. I love these- I am so excited about valentine's day,I have to make these, profiteroles are hubsfave!


  14. Wow this look amazing! I havent made pate a choux in so long. Might just give these a try! Would love it if you would stop by and share this at my linky party going on right now :) http://everything-underthemoon.blogspot.com/2012/01/bedazzle-me-monday-16.html

    Have a great week!!


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