Does this dessert look delicious to you? You’re right, it is! 😀 It’s the profiterole with ice cream and covered in chocolate that my sister-in-law surprised us with after Easter lunch.

Served like this, inside the chocolate egg, it received a unanimous and well-deserved: “WOW!!”

The Easter profiterole wasn’t the only recipe Aunt Laura delighted us with at Easter lunch, even her appetizers were a hit (among them the spiced pineapple, yum!, which I later replicated and you can see the recipe HERE 😋).
But today no copying or remakes, the profiterole you see in these photos is exactly the one we enjoyed, photographed on our Easter table, and prepared by my sister-in-law’s skilled hands.

The recipe is very simple. Although, if desired, it can be transformed into a more complex recipe, in fact, this dessert can be made in two ways: a quick and easy one for everyone, which is my recipe, and a slightly more challenging one (i.e., making the cream puffs and ice cream at home) and that… maybe we’ll do another day ok? 😄🥴

Today we go with the quick version! 😉

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Looking for other ideas to use Easter egg chocolate? Here they are: 👇

Difficulty: Easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 4
Cooking methods: No cooking
Cuisine: Anti-waste
Seasonality: Easter

Ingredients

👉 With these ingredients, you fill half an egg, as shown in the photo. In any case, consider the quantities as indicative, the size of the egg determines the amount of cream puffs, whose size in turn determines their number, and consequently all the other ingredients. In short… you can easily eyeball it, as I’m sure you’ll know what to do if you have some ice cream or chocolate leftover. 🙂

1 Easter egg (400 g, preferably dark chocolate)
15 cream puffs (ready-made)
pistachio ice cream (3 1/2 – 5 1/3 oz)
fresh liquid cream (3 1/2 – 5 1/3 oz)
10 raspberries
chopped pistachios (optional)

Tools

Knife
Saucepan

Steps

Cut the Easter egg in half (lengthwise).
👉 Use a thin blade, preferably warm to avoid breaking the chocolate. You can decide whether to use just one half as a container (and melt the other half), or use both halves as containers for your dessert (in this case, you will need extra chocolate for decoration and adjust the other ingredients).
Fill the cream puffs with ice cream.
The ideal filling is usually done with a dessert syringe or a pastry bag, but since this is a quick dessert, we’re allowed to cut the cream puffs in half and fill them with ice cream using a teaspoon. 😉
Place the filled cream puffs in the tray/Easter egg.
Melt the chocolate (meanwhile, it’s better to put the filled cream puffs in the freezer). Proceed as follows:
In a small saucepan, heat the chocolate, broken into pieces, together with the cream, for a few minutes over low heat, stirring with a spoon, and the chocolate cream will be ready.
If you don’t have cream on hand, you can replace it with milk or 50 grams of butter.
Pour the chocolate cream over the cream puffs.
Nothing fancy, with a spoon, homestyle, like this:
Decorate with fresh raspberries to taste and serve immediately.
I’m sure you’ll also appreciate, like us, the cold-hot contrast of the ice cream inside the cream puffs and the hot chocolate outside.
If you enjoy an additional soft-crunchy contrast, Aunt Laura suggests completing the decoration with chopped pistachios. And I think it’s a great suggestion! 😉
Enjoy!