Summer Ice Cream Profiteroles

Ice Cream Profiteroles

Ice Cream Profiteroles

What does summer tastes like?  When I posed this question to Capella Singapore’s Pastry Chef Sam, he didn’t have to pause to think twice.

“Ice cream profiteroles and summer are a match made in tropical paradise,” he shares.

This dough keeps well for three days in the freezer, so you can prep for a summer party in advance, or savour it slowly over a few days.  “Dessert is a luxury that should be enjoyed on a daily basis – not just reserved for special occasions,” he adds.  So get creative, and fill it with cream, ice cream or enjoy it on its own.

However, that is not the only reason Chef Sam is so fond of these little gems.  They remind him of the cream puffs his favourite aunt used to make for him in his younger days.  And they certainly take me back to my own carefree childhood as well.

The chef’s three tips for avid or aspiring home bakers: have patience, infuse a sense of warmth into your creations, and keep your flavours simple and well balanced.

And his tip for avid foodies such as me? Tuck in before it melts!

Pastry Chef Sam making gorgeous profiteroles

Pastry Chef Sam making gorgeous profiteroles

Summer Ice Cream Profiterole Recipe
Makes 20 servings

250g milk
250g water
3g salt
10g sugar
200g butter
300g all-purpose flour
10g baking powder
8 eggs
Ice cream or sorbet of your choice
Fresh berries for garnishing


1. In a pot, bring milk, water, salt, sugar and butter to a strong boil.

2. Add in sifted dry ingredients to the pot, stir and cook till mixture comes together into a ball without clumps.

3. Remove the dough from the heat and add half your beaten egg mixture, slowly stirring with a spatula.  Then, add the other half until the dough is glossy.

4. Pipe one-inch balls onto a sheet tray lined with baking paper.

5. Bake at 180ºC for 25 minutes.

6. Remove from oven, allow to cool for 5 minutes, and cut horizontally in half.

7. Fill with your favourite ice cream, and serve in a champagne saucer or on a plate garnished with fresh berries.


To enjoy perfect profiteroles or other exquisite desserts, join us for a meal at The Knolls. Say ‘Hi’ to Pastry Chef Sam while you’re here! He helms Capella Singapore’s pastry team.


The Perfect Profiteroles Recipe

I have a confession to make.  I have a sweet tooth and easily succumb to delicious treats made with milk, butter and most importantly sugar.  Given that, you can only imagine my sheer delight when Capella Singapore’s Pastry Chef Sam called me into his kitchen to share the new profiteroles recipe he is working on for The Knolls.

I was very grateful that Chef Sam took time out of his busy schedule to teach me.  According to Chef Sam, “I always believe to teach is to learn twice. By teaching I get to learn a second time, and also it gives me insights on ideas other people may have, which could eventually become part of my next idea for a new creation.”

Chef Sam’s profiteroles were indeed heavenly and they were surprisingly easy to make.  They were light with a slight bite and with a rich golden brown colour.  The profiteroles were sweet at first bite, but with a mild salty aftertaste perfectly complementing the chocolate sauce we made.


Serves six

50g Milk
50g Water
¼tsp Salt
1Tbsp Sugar
50g Butter
60g All Purpose Flour
2.5g Baking Powder
2 Eggs

1. Mix the milk, water, salt, sugar and butter into a saucepan.  Bring to boil allowing the butter to melt.
2. In a separate bowl, sift together the flour and baking powder.
3. Remove from heat and pour the flour into the boiling liquid and cook until a smooth dough forms and it pulls away easily from the sides of the pot.
4. Put the hot dough into a mixing bowl. Continue mixing while adding in 1 of the eggs to cool it down immediately.
5. Add in the second egg and continue mixing until the dough forms a smooth shiny consistency.
6. Pre-heat the oven to 200 degrees Celsius.
7. Pour the mixture into a piping bag and pipe onto a tray lined with baking paper.
8. Bake in oven for 15-20 minutes until dark golden in colour.
9. Remove from oven and once cooled on a baking rake, refrigerate in an airtight container for up to two days.
10. Once chilled, poke a hole into each profiterole and pipe in ice-cream and serve with chocolate sauce.

Chocolate Sauce
Makes 1 ½ cups sauce

½C Water
⅓C Sugar
2Tbsp Corn Syrup
¼C Cocoa Powder
100g Dark Chocolate Chips

1. Bring water, sugar, corn syrup and cocoa powder to a boil in a small saucepan.
2. Remove from heat and quickly whisk in dark chocolate pieces.
3. Stir until smooth.
4. Strain through a fine mesh sieve.
5. Allow to cool slightly before serving.
6. Pour generously over profiteroles.

I hope you enjoy them as much as I do!!!

Rhubarb Tart with Breidenbacher Hof’s Pastry Chef

Summer time is rhubarb time.  For our Pastry Chef Marc Witzsche this means creating many tasty treats featuring this delicious plant.  My favorite is the Rhubarb Tart and lucky for me, Chef Marc invited me to visit him in the kitchen in order to bake it together.

And of course I am sharing the recipe with you:

Rhubarb Tart

1 egg
100 grams butter
120 grams powder sugar
200 grams flour

Blend all ingredients thoroughly until you have created firm dough, wrap it up in cling film and leave it in the fridge for about 2 hours.  Then take it out of the fridge and roll it out so that in the end you have reached a thickness of about 5 millimeters.  Grease a tart or pie pan and place the dough into it so that the dough reaches up to the edges.  Press the pastry lightly into the baking dish.  Fill the dish with dried beans and bake the dough for 15-20 minutes at 190⁰C until it is golden.  Allow it to cool take out the beans.

Rhubarb filling:
400 grams rhubarb
200 grams sugar
30 grams butter
1 vanilla bean
7 gelatin plates

Peel the rhubarb and then dice.  Slice open the vanilla beans along the length.  Then blend all ingredients in a pot except for the gelatin.  Cook everything slightly until the rhubarb reaches a soft texture.  Take out the vanilla bean.  Place the gelatin into cold water and leave it there for a couple of minutes until it is soft.  Then blend it into the cooked rhubarb.

Tip: if you insert a couple of raspberries while cooking the rhubarb, the filling gets an even brighter color.

In order to prevent the dough from becoming soggy, cover the inside with liquid white chocolate.  Fill in the rhubarb and place the tart into the fridge for another two hours.

100 grams egg white
100 grams sugar
A sprinkle of lemon juice

Mix up the egg white and add the sugar in small amounts.  Once the mixture is stiff add the lemon juice. Using a piping bag, cover the entire tart with the mixture.  Then using a kitchen torch, slightly flambé the meringue.

Et voila!  I hope you have a much fun making this delicious Rhubarb Tart as I did!  (And trust me, you will enjoy eating it even more!)