The Ultimate Drumstick Profiteroles: A Gourmet Dessert Mashup

Imagine the perfect bite: a crisp, airy pastry shell gives way to creamy vanilla ice cream studded with crunchy, chocolate-filled waffle cone pieces, all enrobed in a snappy chocolate shell and sprinkled with salty peanuts. It’s a nostalgic ice cream truck classic, reimagined as an elegant French pastry. Welcome to the Drumstick Profiteroles.

This recipe is a spectacular and fun dessert project that combines two beloved treats into one incredible creation. We will guide you through the classic technique of making perfect, hollow choux pastry (profiteroles), then show you how to stuff them with a custom “Drumstick” ice cream and finish them with that iconic chocolate and peanut coating.

What makes this recipe so special is its brilliant fusion of sophisticated pastry and whimsical, nostalgic flavors. While it’s a multi-step project, each stage is simple, and the result is a truly show-stopping dessert that will wow anyone lucky enough to try one. Get ready to create the most talked-about Drumstick Profiteroles imaginable.

Table of Contents

Table of Contents

Demystifying Choux Pastry: The Secret to a Perfect Profiterole

The foundation of our Drumstick Profiteroles is a classic French pâte à choux. This might sound intimidating, but it’s a simple and magical dough. Unlike other pastries, choux is cooked twice: once on the stovetop and once in the oven.

1. On the Stovetop: We first cook a paste of water, milk, butter, and flour. This step, called making the panade, gelatinizes the starches in the flour.
2. In the Oven: When the dough is baked, the moisture trapped inside turns to steam. This steam pushes the dough up and out, creating a puffy, crisp, and beautifully hollow shell, perfect for filling.

Mastering this simple technique is the key to creating light, airy profiteroles and is a skill that will unlock a world of other amazing pastries like eclairs and gougères.

The Anatomy of a “Drumstick” Profiterole

Each element of these Drumstick Profiteroles is designed to perfectly replicate the experience of eating the classic ice cream cone.

• The Profiterole Shell: This light, crisp, and airy pastry takes the place of the sugar cone.
• The Ice Cream Filling: We create a custom “Drumstick” ice cream by folding crunchy, chocolate-filled waffle cone bites directly into softened vanilla ice cream.
• The Chocolate Shell: A simple mixture of melted chocolate and coconut oil creates a “magic shell” that hardens instantly on the frozen profiterole, providing a satisfying snap.
• The Topping: A sprinkle of roasted, salted peanuts and a touch of flaky sea salt provides that signature crunchy, salty-sweet finish.

The Key Ingredients for Your Gourmet Creation

This recipe for Drumstick Profiteroles uses a combination of from-scratch pastry and simple, delicious components.

• For the Choux Pastry: Simple pantry staples like flour, butter, milk, water, and eggs come together to create the magical, puffy pastry shells.
• For the “Drumstick” Ice Cream:
  • Good-Quality Vanilla Ice Cream: This is the creamy base for our filling.
  • Chocolate-Filled Waffle Cone Bites: These are the key mix-in! Look for brands like Muddy Bites or the tips of chocolate-filled sugar cones. They provide the perfect waffle cone crunch and a bit of extra chocolate.
• For the Chocolate Shell & Garnish:
  • Semisweet Chocolate & Coconut Oil: The perfect duo for a homemade “magic shell” that sets up hard and shiny.
  • Roasted Unsalted Peanuts & Flaky Sea Salt: For that classic, salty, crunchy topping.

Step-by-Step Guide to Your Drumstick Profiteroles

This is a fun project with a few key stages. Read through all the steps before beginning, and enjoy the process!

Part 1: Make the “Drumstick” Ice Cream & Choux Pastry

1. Prepare the Ice Cream: Let your vanilla ice cream soften at room temperature for about 10 minutes. Transfer it to a large bowl and gently fold in the chopped waffle cone bites. Transfer this mixture to a freezer-safe container and freeze for at least 1 hour, or until it’s firm enough to scoop.
2. Make the Choux Dough: Preheat your oven to 400°F and line a baking sheet with parchment paper. In a small saucepan, combine the milk, butter, 1/4 cup water, and fine salt. Cook over medium heat until the butter is melted and the liquid is shimmering.
3. Cook the Paste: Add the flour all at once and stir vigorously with a wooden spoon to form a dough. Cook, stirring constantly, for about 3 minutes, until the dough pulls away from the sides of the pan and smells slightly nutty.
4. Cool and Add Eggs: Transfer the hot dough to the bowl of a stand mixer. Beat on medium-high speed for about 2 minutes to cool it down slightly. With the mixer on low, add 1 egg and beat until it is fully combined. Scrape down the bowl, then beat in the remaining egg until you have a sticky, glossy dough.
5. Pipe and Bake: Transfer the dough to a pastry bag fitted with a 3/4-inch round tip. Pipe 12 mounds of dough onto your prepared baking sheet (about 1 1/2 inches wide). Use a wet finger to smooth out any pointy tops. Bake for 25 to 30 minutes, until the profiteroles are puffed, deep golden brown, and feel light and crisp.
6. Cool Completely: Transfer the baking sheet to a wire rack and let the profiteroles cool completely.

Part 2: Assemble and Finish Your Profiteroles

1. Fill the Profiteroles: Once the choux puffs are completely cool, use a serrated knife to carefully slice each one in half horizontally. Fill the bottom half of each profiterole with a scoop of your prepared “Drumstick” ice cream. Place the top half back on and press gently.
2. Freeze Until Solid: Place the assembled Drumstick Profiteroles on a parchment-lined baking sheet and return them to the freezer until they are completely solid and hardened, about 1 hour.
3. Make the Chocolate Shell: Bring a few inches of water to a simmer in a small saucepan. Combine the chopped semisweet chocolate and the coconut oil in a heatproof bowl and set it over the simmering water. Stir until the chocolate is mostly melted, then remove from the heat and stir until completely smooth. Pour the chocolate into a wide mug or a liquid measuring cup to make dipping easier.
4. Dip and Garnish: Let the chocolate cool slightly. Working one at a time, hold the bottom of a frozen profiterole and dip the top half into the melted chocolate to coat, letting any excess drip off.
5. Add the Topping: Immediately sprinkle the wet chocolate top with the chopped roasted peanuts and a tiny pinch of flaky sea salt.
6. Final Freeze: Return the dipped profiteroles to the freezer for at least 10 minutes to allow the chocolate shell to set completely before serving your incredible Drumstick Profiteroles.

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Storage Information

Your finished Drumstick Profiteroles can be stored in an airtight, freezer-safe container for up to 3 days. After that, the choux pastry may begin to soften slightly.

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Conclusion: A Nostalgic, Gourmet Masterpiece

These Drumstick Profiteroles are a perfect example of how fun, nostalgic flavors and classic pastry techniques can come together to create something truly magical. They are a delightful surprise, a rewarding baking project, and a guaranteed showstopper at any gathering. We hope you enjoy every step of the process, from piping the airy choux to taking that first perfect, crunchy, creamy bite of your finished Drumstick Profiteroles.

Frequently Asked Questions (FAQs)