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.

  5. How to Thaw? Thaw time may vary.  Pastry should unfold easily but still be cold after thawing.  At room temperature, thaw unwrapped pastry for no more than 40 minutes.  In the microwave, wrap pastry in paper towel and microwave on HIGH for 15 seconds, then turn it over and microwave for another 15 seconds.  If it doesn’t unfold easily, microwave for another 5 seconds on each side.

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.

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