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Three Chocolate Profiteroles on a rectangular white plate
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4.75 from 8 votes

Dairy Free Chocolate Profiteroles

Luscious scoops of ice cream, tucked into crisp golden pastry shells, and dripping with warm chocolate sauce. This is a super-impressive dairy-free dessert. Makes 14 pastry shells and about ¾ cup chocolate sauce.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: Dairy Free, French
Keyword: profiteroles, dairy free, pastry
Servings: 14 servings
Calories: 203kcal

Ingredients

Pâte à choux:

  • 3/4 cup water
  • 6 tablespoons melted coconut oil (I use extra virgin)
  • 1 teaspoon organic cane sugar
  • 1/4 teaspoon fine sea salt
  • 3/4 cup all-purpose flour
  • 3 large eggs , room temperature (see note)

optional Egg Wash:

  • 1 egg
  • 1 teaspoon water

Chocolate Sauce:

  • 6 ounces bittersweet chocolate , cut in 1/2-inch pieces (I used Trader Joe’s 72% dark)
  • ¼ cup coconut oil
  • 1 tablespoon maple syrup

To serve:

  • 2 pints dairy-free frozen dessert
  • Orange zest , or chopped toasted nuts

Instructions

Pâte à choux:

  • Preheat oven to 425°. Line baking sheets with parchment paper. Measure flour and set aside.
  • Bring 3/4 cup water, coconut oil, sugar, and salt to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour-- all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of a heavy-duty stand mixer fitted with a paddle, and let cool 5 minutes.
  • Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Scrape dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe dough onto prepared pans into 2-inch rounds (1 1/2 inches high). (see note) Smooth out peaks and round tops with a moistened finger.
  • If you wish, brush tops of dough with egg wash made by whisking the remaining 1 egg and 1 teaspoon water. (Save the extra egg wash for French toast.)
  • Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 30 minutes or until puffy and golden brown. (see note) Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.

Chocolate Sauce:

  • Place the chocolate, coconut, and maple syrup in the top of a double boiler, over gently boiling water; upper pan should not touch water. When the chocolate is almost melted, remove from the heat. Stir gently with a wooden spoon until smooth.

To serve:

  • Cut each profiterole in half horizontally. Scoop ice cream onto the bottom half. Dip the tops in warm chocolate sauce and place on top of the ice cream. Garnish with freshly grated orange zest or chopped toasted nuts. Serve immediately.

Notes

  • Bring cold eggs to room temperature by placing them (uncracked) in warm water before starting the recipe.
  • Alternatively, you can form the dough rounds using a round 1¾-inch ice cream scoop.
  • Resist the urge to open the oven door while the pastry bakes: The dough can collapse if the temperature in the oven drops too quickly.
  • You can bake the shells ahead and freeze them. To reheat, place the frozen shells in a 350° F. preheated oven for 4 or 5 minutes to thaw and crisp. 
  • The chocolate sauce can be made several days ahead and held at room temperature or refrigerated. To reheat, place in the top of a double boiler until almost remelted. Remove from the heat and stir gently.

Nutrition

Calories: 203kcal | Carbohydrates: 13g | Protein: 3g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 47mg | Sodium: 62mg | Potassium: 97mg | Fiber: 1g | Sugar: 6g | Vitamin A: 74IU | Calcium: 17mg | Iron: 1mg