Choux-Shell Profiterole Pearls

She shapes choux-shells (while wishing she was) at the seashore

This time last year, I published a recipe for a shell-shaped fraisier made of two piped dacquoise sponge cakes perched open and filled with a well of mascarpone cream and a strawberry filling. They are not only so scrumptious, but also so (for lack of a better word) sweet.

I felt tempted to make another shell-ified dessert again this year, leading into summer, and profiteroles immediately popped into mind. This time, the choux pastry is turned into a clamshell and served with a pearl of ice cream perched inside, emerging from a sea of (chocolate) sauce.

Not only is this recipe just as delicious as last year’s version, but it is also easier. The piping is a bit more forgiving here, takes less time, and there’s one less component to make (unless, of course, you fancy making some homemade ice cream). And, just like last year’s recipe, there is a thorough piping video and written directions so that you can get the same results at home.

One quick note: For any experienced choux bakers here, this choux method will break a lot of rules because we’re trying to control the rise to keep that shell shape. Just trust in the recipe, please!

All of the components can be made in advance and assembled right before you plan on serving. This makes it a very fun option for any mermaid-themed dinner parties you might be planning.

The choux-shells can be baked a day in advance, held in the freezer, and refreshed in the oven the day of. The chocolate sauce can be made days in advance, kept in the fridge, and simply warmed before serving. And you can even scoop the ice cream in advance if you so please (just prep a tray in the freezer, scoop, and freeze)!

The recipe from last year:

Recipe: Choux-Shell Profiterole Pearls

Makes 18-25 small profiteroles (if you use the same piping tip), AKA dessert for 5-7 (I know this is a wide range, it just depends on your piping pressure)