Iced vanilla & caramel profiteroles

Iced vanilla & caramel profiteroles

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(9 ratings)

Prep: 30 mins Cook: 20 mins Ice cream ready in 25 minutes plus freezing

A challenge

Serves 6 (5 profiteroles each)
Filled with rich vanilla ice cream and drenched in caramel sauce, these decadent caramel profiteroles make a spectacular dessert

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal509
  • fat31g
  • saturates16g
  • carbs48g
  • sugars40g
  • fibre0g
  • protein8g
  • salt0.27g
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  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 60g plain flour
  • 1 tbsp caster sugar
  • 2 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

For the caramel sauce

  • 200g caster sugar
  • 2 tbsp double cream
  • splash cognac

To serve

  • 300g good-quality vanilla ice cream, bought or homemade (see below)

Homemade vanilla ice cream (optional)

  • 250ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 250ml double cream
  • 50g sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 6 egg yolks
  • seeds of 2 vanilla pod


  1. Put 150ml water, the butter and a pinch of salt into a medium pan and gently heat until the butter melts. Turn up the heat and bring to the boil. As soon as it’s boiling, tip in the flour in one go. Beat quickly to combine. TIP: It’s important to tip the flour in as soon as the water boils, because losing too much liquid by evaporation will affect your pastry.

  2. The starch in the flour needs to be cooked out now. Beat well, over the heat, until the mix turns smooth and glossy and starts to come away from the edge of the pan. Tip the mix into a bowl and allow to cool a little.

  3. Give the mixture a quick beat, then start adding the eggs a little at a time, using a whisk, wooden spoon or electric beaters. You may not need to add all the egg – stop once the pastry is smooth and elastic and drops easily off a spoon.

  4. Heat oven to 220C/fan 200C/gas 7. Drop a medium nozzle into a large piping bag and scoop the pastry into it. Line two baking sheets with non-stick paper and pipe 15 x 10p-size balls of pastry onto each one. Use a wetted finger to smooth the tops. Bake for 15-20 mins until dark golden and very firm. Transfer to a rack, turn each one upside down, then leave to cool. Will keep in an airtight container for up to 2 days. TIP: The just-piped pastry buns have pointy tops, which can quickly burn. Tap them down gently with a wet finger before you put them in to bake.

  5. For the sauce, heat the sugar in a large, non-stick frying pan. Melt it gently, swirling every now and again until dissolved. Turn up the heat a little, then bubble until you have a dark golden caramel, about 5 minutes in total. Keep the pan on the heat and carefully stir in the cream to make a silky sauce. Add the Cognac and stir again. Pour into a serving jug. Can be made up to 2 days ahead – warm in the microwave for a few secs and stir to loosen.

  6. If making your own ice cream, place the milk and double cream in a pan. Take 1 tbsp of the sugar and add to the pan, too. Whisk the remaining sugar with the egg yolks and the seeds of the vanilla pods. Heat the milk until just boiling, then pour it onto the egg mix, whisking constantly. Tip back into the pan and heat gently, stirring with a wooden spoon until the custard thickens and coats the back of a spoon. Pour through a sieve and allow to cool. Now churn the mix in an ice-cream machine, or freeze it in a shallow container, beating thoroughly at least three times, until it is frozen and smooth. Will keep frozen for up to 1 month. Makes about 500 ml, 5 mins prep, 20 mins cooking and freezing.

  7. Allow the ice cream to soften slightly in the fridge for 30 mins. Scoop into a piping bag then, holding the bag with a tea towel, poke the nozzle into the bottom of one of the buns. Pipe in the ice cream until completely filled (see tips). Work as quickly as you can – you need to get the profiteroles back in the freezer before the ice cream starts to melt. Will keep well-wrapped in the freezer for up to 1 week. NOTE: Wrapping a tea towel around the piping bag insulates the ice cream from the warmth of your hands. If piping in the ice cream seems too fiddly, simply cut the buns open with a serrated knife and fill with teaspoon-size scoops of ice cream.

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Comments, questions and tips

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27th Sep, 2015
I agree with others that the caramel sauce was a disaster. Also as others have commented the frozen choux pastry added nothing. Not for me.... I will not be making again.
27th Sep, 2015
As others have commented the caramel sauce was a disaster. I agree with others too that the frozen choux pastry added nothing. Not for me... I will not be making again.
21st Dec, 2014
Woud it be the same with the cream if you made them ahead and freezed them one week before ?
24th Dec, 2013
Thank you Gordon! I tried making another recipe on here and the choux pastry did not work at all so i found this recipe it was a triumph first time. I filled mine with raspberry cream and covered them all with white chocolate and pistachios :-)
25th Oct, 2013
The actual choux profiteroles turned out well, however the caramel sauce was a disaster. Turned into an almost toffee like soon as I drizzled it over the iced profiteroles it solidified and almost broke everyone's teeth!!! Won't be making this again, but if I were to make a suggestion, caramel sauce normally has more cream so follow the profiterole recipe and source your own caramel recipe
16th Mar, 2013
I am wheat intolerant. I have used this recipe and used self raising GF flour. They turned out great. Did only make 12 though. I have been using GF flour for most recipe's that have been on here and I have found that most are ok and others with a bit of tinkering are good but this really surprised me. Yummy
6th Apr, 2010
Fantastic recipe with easy to follow steps. It doesn't tell you when to add the sugar however, which as i understand it, goes in with the water and salt etc. Also, despite being very brown on top after just 15min they needed to dry out a little more in the middle. So having taken them out i just turned them over and put little holes in the bottoms for any steam to escape. I then returned them to the now turned off oven for 5 min (still with their bottoms/holes facing upwards). Sorted them out a treat!!
17th Oct, 2009
20th Jul, 2009
Could not have made it without Gordon Ramsey's excellent instructions and explaining each step. Thanks to GR I succeeded in making great profiteroles and it was easy. Highly recommended even to the unconfident cook - just follow GR's instructions.
21st Jan, 2009
I've tried this recipe and it's quite tasty, but I have to say I've used better choux pastry recipes. I found the sauce was great until it hit the cold profiteroles then it turned to hard,chewy, sticking to the roof of your mouth, caramel! Still kept my guests quiet!


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