Strawberry Shortcake Profiterole Sundaes

Strawberry Shortcake Profiterole Sundaes. Chapman’s Premium French Vanilla Ice Cream is the star of the show in these amazing summer sundaes.

Strawberry Shortcake Profiterole Sundaes.

Rock recipes is pleased to have Chapman’s Ice Cream as sponsor of this recipe post. Compensation was provided by the sponsor. All opinions expressed are my own.

No, vanilla is not boring, it’s versatile! When Chapman’s Ice Cream asked me to write this post, they gave me free reign over which of their delicious flavours to choose in developing a new recipe.

Fresh or frozen strawberries can be used in the compote.

That gave me plenty of room for inspiration. Should I go for strawberry, my favourite No Sugar Added Black Cherry Ice Cream, Cookies & Cream frozen yogurt maybe? Blueberry Cheesecake and Mint Chip Ice Cream were also in consideration, among others.

The profiterole dough after all of the eggs have been added.

Why vanilla?

With so many flavours and choices in their product line though, why choose Chapman’s Premium French Vanilla? 

Mostly it’s because I am a big fan of versatile recipes; those on which the basic idea can be used in many ways. With the base of a choux pastry profiterole filled with vanilla ice cream, the recipe can be adapted to almost any flavour you like, just as a good sundae should.

Chapman’s Premium French Vanilla Ice Cream in a 2 litre tub.

The strawberry compote can be switched for many seasonal fruits, like blueberries or peaches at this time of year. Later on in the year, why not sauté some apples cinnamon and sugar for the topping to create an apple pie version.

Plenty of possibilities

Not to mention other possible toppings, like chocolate fudge, butterscotch sauce, caramel, or even lemon curd and marshmallow fluff. Your imagination is the only limit for delicious possibilities.

Profiterole dough spooned onto a parchment paper lined aluminum baking sheet.

Another reason that Chapman’s is a great choice in this recipe is the wide selection of peanut free, nut free, gluten free, lactose free, and no sugar added options. This makes it oh so easy to include everyone in the delicious fun, regardless of these sorts of food intolerances and dietary needs.  

So try one for yourself and be sure to let us know about your perfect sundae flavour combo. Chapman’s many flavours are sure to provide plenty of inspiration.

Choux Pastry Profiteroles cooling on a wire rack.

Like this Strawberry Shortcake Profiterole Sundaes recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

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Strawberry Shortcake Profiterole Sundaes

Yield: 12 large sundaes

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Strawberry Shortcake Profiterole Sundaes. Chapman's Premium French Vanilla Ice Cream is the star of the show in these amazing summer sundaes.

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Ingredients

• 2 litres Chapman's French Vanilla Ice Cream

For the strawberry Compote.

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• 3-4 cups fresh or frozen strawberries
• 1/2  cup sugar
• 1/4 cup apple juice or water
• 1 rounded tbsp corn starch dissolved in a couple of tbsp cold water

For the profiterole shells

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• 1 cup water
• ½ cup butter
• 1 cup all purpose flour
• ¼ tsp salt
• 4 large or extra large eggs
• Whipped cream for garnish (optional)

Instructions

To prepare the strawberry compote.

1. Gently bring the berries, sugar and apple juice to a slow simmer. It is important not to boil too vigorously or the strawberries will not maintain their shape.
2. After boiling gently for a few minutes, thicken the sauce with a slurry of the corn starch dissolved in a little cold water. Cool completely before serving.

To prepare the profiterole shells

1. Add the butter and water to a medium sized saucepan and bring to a gentle boil.
2. Reduce the heat to medium and quickly add the flour and salt all at once, stirring them in quickly to form a soft dough.
3. Cook this mixture stirring constantly for an additional 3 minutes.
4. Allow this mixture to cool slightly for about 10-15 minutes before adding the eggs, one at a time, stirring until smooth after each addition.
5. Cover and chill in the refrigerator for a half hour.

Baking the profiteroles

1. Preheat oven to 400 degrees F.
2. Drop by rounded tablespoonfuls (or pipe small mounds using a piping bag) about 3 inches apart onto a parchment paper lined baking sheets.
3. Bake at 400 degrees F for 20 minutes, then reduce the heat to 375 degrees and bake for an additional 15-20 minutes until the puffs are golden brown and do not collapse when removed from the oven. These baked for the full 40 minutes in my oven using an aluminum baking sheet.
4. These should be uniformly golden all over with no pale sides and sound hollow when tapped.
5. Cool completely on a wire rack.

To construct the sundaes.

1. Split the profiterole shells in half, horizontally.
2. Fill each bottom half with a scoop of ice cream and top with the other half of the profiterole shell.
3. Spoon some of the strawberry compote over each of the filled profiteroles.
4. Garnish with whipped cream and serve immediately.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 425Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 124mgSodium 213mgCarbohydrates 57gFiber 5gSugar 37gProtein 7g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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