Peanut butter and jam chocolate ice cream profiteroles

Peanut butter and jam chocolate ice cream profiteroles

Lamingtons & lemon tart
Patricia Niven

All of the major food groups are well represented here – chocolate, ice cream, peanut butter, caramel and jam. Enjoy!


Quantity Ingredient

Chocolate chip ice cream

Quantity Ingredient
400ml full-cream milk
70ml thickened cream
85g caster sugar
3 egg yolks
70g dark chocolate, melted
30g dark chocolate, roughly chopped

Baked chocolate choux buns

Quantity Ingredient
160ml cold water
75g cold butter, diced
5g salt
15g caster sugar
20g skim milk powder
70g plain flour, sifted
20g dutch cocoa powder, sifted
3 eggs


Quantity Ingredient
300g dark chocolate, roughly chopped
200g Raspberry jam
peanut butter, to taste
crushed toasted peanuts, for garnish


  1. To make the chocolate ice cream, place the milk and cream in a saucepan over medium–low heat and bring to a simmer. Remove the pan from the heat and set aside.
  2. In a mixing bowl, whisk the sugar and egg yolks together until they start to thicken and pale.
  3. Pour one-third of the hot milk mixture into the yolk and sugar mixture and whisk well to combine.
  4. Pour this mixture back into the saucepan with the remaining milk and stir well with a spatula or wooden spoon to combine.
  5. Place the pan back over medium heat and stir constantly while cooking the ice cream base to 82°C. Use a digital or sugar thermometer for accuracy.
  6. Remove the custard from the heat and mix in the melted chocolate. Strain the mixture into a bowl. Set this bowl into a larger bowl of iced water to cool the custard down quickly, stirring regularly.
  7. Once cool, churn in an ice cream machine according to the manufacturer’s instructions. Store the ice cream in the freezer until needed.
  8. Place the chocolate ice cream in a bowl and leave for 5 minutes to soften. Add the chopped chocolate pieces and mix well with a spatula. Store in the freezer until required.
  9. For the choux buns, preheat the oven to 190°C. Spray a baking tray lightly with canola oil and lay a sheet of baking paper on top to stick. Smooth the paper flat.
  10. Combine the cold water, butter, salt and sugar in a large saucepan over high heat and bring to the boil. While boiling, whisk in the milk powder to dissolve it.
  11. Reduce the heat to medium then add the sifted flour and cocoa powder all in one go while stirring with a rubber spatula or wooden spoon. Continue to cook and stir for around 2 minutes until the mixture comes together to form a ball and forms a slight skin at the base of the pan.
  12. Transfer the dough to a freestanding mixer fitted with the paddle attachment and mix on low–medium speed for about 30 seconds to release some of the steam and cool the dough off slightly. Add the eggs one at a time, beating well after each addition.
  13. Transfer the mixture to a piping bag fitted with a large plain nozzle. Pipe six equal-sized bulbs, evenly spaced apart, on the lined baking tray. Each bulb should be the size of a large golf ball.
  14. Wet your finger with cold water and use it to smooth the top of each bun to ensure they are all even and look the same.
  15. Freeze the buns, unbaked, on the tray for 4 hours until completely hard and then store them, covered, in a plastic container in the freezer until needed.
  16. Remove the buns from the freezer and place them on a baking tray lined with baking paper. Allow them to defrost at room temperature for 1 hour.
  17. Place the tray in the oven and bake for 20 minutes. Do not open the door while baking as this may cause a collapse in your pastry. Reduce the oven temperature to 160°C and bake for a further 20 minutes.
  18. Turn the oven off completely and leave the buns in the oven to dry out for a further 20 minutes. Remove the buns from the oven and place them on a wire rack to cool completely before filling.
  19. To assemble, use a small serrated knife to cut the buns in half horizontally.
  20. Melt the chocolate in the microwave.
  21. First spoon some raspberry jam and then some peanut butter into the base of each baked chocolate choux bun.
  22. Scoop a large ball of chocolate ice cream into each bun and spoon over some peanut butter caramel.
  23. Top with the bun lid and pour over the melted chocolate followed by crushed toasted peanuts over the top.


  • You can make the ice cream up to 4 days in advance but try to churn the ice cream on the day of serving for the best result.
darren purchese
burch and purchese
sweet studio
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