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The Ultimate Drumstick Profiteroles: A Gourmet Dessert Mashup

Dipping a frozen profiterole into melted chocolate to create the shell.

A creative dessert that transforms the flavors of a classic Drumstick ice cream cone into an elegant French profiterole. The recipe involves baking homemade pâte à choux (cream puff pastry), which is then filled with vanilla ice cream that has been mixed with chopped, chocolate-filled waffle cone bites. Each filled profiterole is dipped in a chocolate-coconut oil shell coating and finished with a sprinkle of chopped roasted peanuts and flaky sea salt.

Ingredients

Scale
  • 2 1/2 cups vanilla ice cream
  • 2 (2.3-ounce) bags chocolate-filled waffle cone bites (like Muddy Bites), roughly chopped
  • 1/4 cup whole milk
  • 4 tablespoons unsalted butter
  • Pinch of fine salt
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 4 ounces semisweet chocolate, chopped
  • 2 tablespoons refined coconut oil
  • 2 tablespoons chopped roasted unsalted peanuts
  • Flaky sea salt, for topping

Instructions

  1. Prepare the Ice Cream Filling: Let the vanilla ice cream soften at room temperature for about 10 minutes. In a large bowl, fold in the chopped waffle cone bites. Transfer the mixture to a container and freeze for at least 1 hour, or until hard enough to scoop.
  2. Make the Profiteroles (Pâte à Choux):
  3. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  4. In a small saucepan, combine the milk, butter, 1/4 cup of water, and fine salt. Cook over medium heat for 2-3 minutes until the liquid is shimmering and the butter has melted.
  5. Stir in the flour all at once to form a dough. Cook, stirring constantly, for about 3 minutes until the dough pulls away from the sides of the pan.
  6. Transfer the dough to the bowl of a stand mixer. Beat on medium-high speed for about 2 minutes until it has cooled slightly.
  7. Add one egg and beat until fully combined. Beat in the remaining egg until the dough is sticky and glossy.
  8. Transfer the dough to a pastry bag fitted with a 3/4-inch round tip. Pipe 12 mounds of dough (about 1.5 inches wide and 1 inch high) onto the prepared baking sheet, leaving about 1 inch between each. Smooth the tops with a wet finger.
  9. Bake for 25 to 30 minutes, until the profiteroles are deep golden and crisp. Transfer to a rack to cool completely.
  10. Assemble and Freeze:
  11. Once cooled, slice the profiteroles in half horizontally. Fill each with a scoop of the prepared ice cream (about 1.5 ounces). Press the tops on gently.
  12. Place the filled profiteroles in the freezer for about 1 hour, or until hardened.
  13. Dip and Decorate:
  14. Set up a double boiler by simmering a few inches of water in a small saucepan. Combine the chopped chocolate and coconut oil in a heatproof bowl and set it over the saucepan (without touching the water). Stir until the chocolate is mostly melted, then remove from heat and stir until completely smooth.
  15. Pour the melted chocolate into a wide mug or measuring cup and let it cool slightly.
  16. Holding the bottom half of a frozen profiterole, dip the top into the chocolate to coat it, letting the excess drip off.
  17. Immediately sprinkle the wet chocolate top with chopped peanuts and a pinch of flaky sea salt.
  18. Return the dipped profiteroles to the freezer for at least 10 minutes to allow the chocolate shell to set before serving.

Notes

  • Special Equipment: This recipe requires a stand mixer and a pastry bag with a 3/4-inch round tip.
  • When piping the choux dough, wet your fingertip with water to gently press down any points on top of the mounds to prevent them from burning.
  • A double boiler is the recommended method for melting the chocolate to prevent scorching.
  • Ingredient substitutions are noted as being available on the source website.

Nutrition

Find it online: https://cookupjoy.com/drumstick-profiteroles/