Holiday Chocolate Mint Profiteroles

Campbell's Holiday Chocolate Mint Profiteroles Recipe

Looking for an impressive holiday dessert? Your favorite ice cream is sandwiched between golden puff pastry circles, drizzled with chocolate sauce and sprinkled with crushed peppermint candies. It just doesn’t get any better than this!

At a glance

Prep

15 min.

Total

40 min.

Serves

12

Bake: 15 min.

Cool: 10 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

2 tablespoons all-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 cup chocolate chip mint, chocolate or vanilla ice cream
1/2 cup chocolate sauce
8 peppermint candies, crushed

How to Make It

  • 1

    Heat the oven to 400°F.  Line a baking sheet with parchment paper.

  • 2

    Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Using a round cutter, cut the pastry sheet into 12 (2-inch) circles.  Place the pastry circles onto the baking sheet.

  • 3

    Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on a wire rack for 10 minutes.  Split each pastry into 2 layers, making 24 in all.

  • 4

    Spoon 1 tablespoon ice cream on each bottom pastry half.  Top with the top pastry halves.  Drizzle the pastries with the chocolate sauce and sprinkle with the crushed candies.  Serve immediately.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#61314

Your Recently Viewed Recipes