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Russell van Kraayenburg

Vanilla Bean Ice Cream Profiteroles

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Preparation info
  • Yield: About

    32

    pastries
    • Difficulty

      Easy

    • Ready in

      25 hr

Appears in
Making Dough
Making Dough

By Russell van Kraayenburg

Published 2015

  • About

THE RECIPE The profiterole is the éclair’s little brother. Its small size makes it perfectly suited for pairing with a scoop of ice cream.

Ingredients

Method

  1. Preheat oven to 375°F. Pipe pâte à choux dough into profiterole

Photos

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