Holiday Chocolate Mint Profiteroles

Looking for an impressive holiday dessert? Your favorite ice cream is sandwiched between golden puff pastry circles, drizzled with chocolate sauce and sprinkled with crushed peppermint candies. It just doesn’t get any better than this!
  • prep: 15 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • Serves: 12

Recipe

Ingredients

  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Puff Pastry Sheets(1 sheet), thawed
  • 1 cup chocolate chip mint, chocolate or vanilla ice cream
  • 1/2 cup chocolate sauce
  • 8 peppermint candy, crushed

Directions

  1. Heat the oven to 400°F.  Line a baking sheet with parchment paper.

  2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Using a round cutter, cut the pastry sheet into 12 (2-inch) circles.  Place the pastry circles onto the baking sheet.

  3. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on a wire rack for 10 minutes.  Split each pastry into 2 layers, making 24 in all.

  4. Spoon 1 tablespoon ice cream on each bottom pastry half.  Top with the top pastry halves.  Drizzle the pastries with the chocolate sauce and sprinkle with the crushed candies.  Serve immediately.

Layered Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

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