Chocolate profiteroles with hot chocolate sauce and hazelnut caramel ice cream

This recipe makes more hazelnut caramel ice cream than you will need. Any leftovers can be stored in the freezer.

Ingredients

For the hazelnut caramel ice cream
  • 750ml/1 pint 7fl oz double cream
  • 250ml/9fl oz milk
  • 225g/8oz caster sugar
  • 11 free-range egg yolks
  • 200g/7oz roasted hazelnuts, roughly chopped
  • 200g/7oz dulce de leche (sweet toffee sauce), available from Spanish delicatessens and some supermarkets
For the chocolate profiteroles
  • 85g/3oz unsalted butter, plus extra for greasing
  • 4 tsp caster sugar
  • 200ml/7¼fl oz water
  • 115g/4¼oz plain flour
  • pinch salt
  • 3 medium free-range eggs, lightly beaten
For the filling
  • 600ml/1 pint double cream
  • 1 vanilla pod, seeds only
For the hot chocolate sauce
  • 175g/6¼oz plain chocolate, broken into pieces
  • 50g/1¾oz caster sugar

Preparation method

  1. For the hazelnut caramel ice cream, preheat the oven to 150C/300F/Gas 2.

  2. Place the cream, milk and sugar into a clean saucepan and bring to the boil.

  3. Lightly whisk the egg yolks in a bowl for 1-2 minutes, or until light and fluffy.

  4. Once the cream mixture has boiled, slowly pour it onto the eggs – take care not to add too much at a time as the eggs may curdle; whisk continuously.

  5. Pour the custard mixture into the pan and return to the heat; stir vigorously until the mixture has thickened.

  6. Remove the pan from the heat, pass the mixture through a sieve into a clean bowl set in a larger bowl of iced water and set aside to cool.

  7. Meanwhile, place the hazelnuts onto a baking tray and roast in the oven for 20 minutes. Remove the hazelnuts from the oven and set aside to cool.

  8. With a large metal spoon, fold the hazelnuts and dulce de leche into the custard mixture to achieve a ripple effect.

  9. Place the mixture into an ice cream machine and churn according to manufacturer’s instructions. Transfer the ice cream to a plastic container and freeze until needed.

  10. For the chocolate profiteroles, increase the oven to 200C/400F/Gas 6 and lightly grease a large baking tray with butter.

  11. Put the butter, sugar and water into a medium saucepan and place over a low heat to melt the butter. Increase the heat and then quickly add all of the flour and salt.

  12. Using a wooden spoon, beat the mixture until it starts to come away from the sides of the pan. Beat in the eggs, one at a time. (The mixture should be shiny and smooth with a soft dropping consistency.)

  13. When the profiteroles are cool, pipe the cream into them.

  14. For the hot chocolate sauce, melt the chocolate in a bowl set over a pan of simmering water. Heat the sugar and 100ml/3½oz water until boiling.

  15. Stir the water and sugar mixture into the chocolate until smooth and shiny.

  16. To serve, arrange the profiteroles on a serving dish and pour over the hot sauce. Serve with the hazelnut and caramel ice cream.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

Over 2 hours cooking time

Serves 4