Holiday Chocolate Mint Profiteroles
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Holiday Chocolate Mint Profiteroles

  • Prep: 15 minutes
  • Serves: 12

Ingredients & Directions

  • 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 candy, crushed

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

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.

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.

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.