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Rocky Road Profiteroles from Simply Sweet Dream Puffs

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  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 14
  • Category: Dessert


Rocky road ice cream sandwiched between two halves of a light and airy chocolate puff that’s then drizzled with homemade marshmallow topping for a surprisingly simple and incredibly delicious dessert!


  • Chocolate Pâte à Choux:
  • 3/4 cup all-purpose flour
  • 1 tablespoon unsweetened cocoa
  • 6 tablespoons unsalted butter, cut into 6 pieces
  • 1 tablespoon sugar
  • 1/4 teaspoon table salt
  • 3/4 cup water
  • 1 teaspoon chocolate extract, optional
  • 3 large eggs, at room temperature
  • 31/4 cups rocky road ice cream
  • Marshmallow Ice Cream Topping:
  • 1 (7 ounce) jar marshmallow creme
  • 1 tablespoon butter
  • 1 tablespoon heavy cream or milk
  • mini chocolate morsels (or your favorite finely chopped chocolate)
  • sliced almonds


  1. Preheat oven to 425°F. Lightly grease or line baking sheets with parchment paper. Place the profiterole template from Barbara’s blog under the parchment paper, if desired.
  2. Sift together flour and cocoa, set aside.
  3. Bring butter, sugar, salt, and 3/4 cup water to a boil in a 3-quart saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture 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 an electric mixer, and let cool 5 minutes.
  4. Add chocolate extract, if desired. Add eggs, one at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a tip or use an ice cream scoop to scoop the dough. Pipe dough onto prepared baking sheets into 2-inch rounds (2-inches high). Smooth out peaks and round tops with a moistened finger.
  5. Bake at 425°F for 5 minutes, reduce oven temperature to 350°F, and bake 30 minutes. Turn oven off, let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
  6. Cut profiteroles in half horizontally. Scoop 1/4 cup ice cream onto bottom halves; top with remaining halves. Cover and freeze until ready to serve. Drizzle with marshmallow ice cream topping, and sprinkle with chocolate and almonds just before serving.
  7. To prepare marshmallow ice cream topping: combine marshmallow creme, butter and heavy cream or milk in a microwave-safe bowl. Microwave on HIGH for 30 seconds or until mixture is smooth and creamy.