Mint Julep Profiterole Recipe

With a mint ice cream filling and a Bourbon Chocolate Sauce topping, this profiterole recipe is perfect for a Kentucky Derby party or for any other spring entertaining. We’ve also included the recipe for the traditional pastry cream if you want to change things up a bit! 

Mint Julep Profiterole
Serves 8
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  1. 1 cup water
  2. ½ cup unsalted butter, cubed
  3. 1 cup all-purpose flour
  4. ¼ teaspoon salt
  5. 4 large eggs, divided
  6. ½ gallon mint chocolate chip ice cream
  7. Bourbon Chocolate Sauce (recipe follows)
  8. Garnish: fresh mint leaves
Bourbon Chocolate Sauce
  1. ½ cup half-and-half
  2. 2 tablespoons bourbon
  3. 1 tablespoon butter
  4. 2 (4-ounce) bars bittersweet chocolate, chopped
  1. Preheat oven to 350°. Line baking sheets with parchment paper.
  2. In a medium saucepan, bring water and butter to a boil over medium heat. Add flour and salt; stir vigorously with a wooden spoon until mixture forms a ball. Remove from heat. Let cool for 4 minutes. Beat at medium-high speed with a mixer for 1 minute. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth. Spoon mixture into a pastry bag fitted with a medium round tip. Pipe mixture into 2-inch mounds at least 3 inches apart on prepared pans. Bake for 25 minutes or until golden brown and puffed. Let cool completely on pans.
  3. Cut tops off profiteroles. Using a 1-inch spring-loaded ice cream scoop, scoop ice cream. Place in bottom halves of profiteroles. Cover with profiterole tops. Drizzle with Bourbon Chocolate Sauce. Garnish with mint, if desired. Serve immediately.
For Bourbon Chocolate Sauce
  1. In a small saucepan, combine half-and-half, bourbon, and butter. Bring to a simmer over medium low heat, stirring occasionally. Add chocolate, and stir until melted and smooth. Serve immediately, or store covered in refrigerator for up to 3 days.
Adapted from Entertain Decorate Celebrate, March/April 2014
Adapted from Entertain Decorate Celebrate, March/April 2014
Celebrate Magazine
Vanilla Pastry Cream
Yields 1
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  1. 1 cup whole milk
  2. 1 teaspoon vanilla extract
  3. 1/2 cup sugar, divided
  4. 1/4 teaspoon salt
  5. 2 large egg yolks
  6. 2 tablespoons cornstarch
  7. 2 tablespoons butter, softened
  1. In a small saucepan over medium heat, combine milk, vanilla, 1/4 cup sugar, and salt. Bring mixture to a boil; reduce heat, and simmer for 5 minutes. Remove from heat.
  2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar until smooth. Gradually whisk milk mixture into egg mixture until combined. Place mixture back in saucepan, and cook over medium heat, whisking constantly, until mixture boils. Remove from heat. Add butter, and whisk until melted.
  3. Strain mixture, and cover with plastic film. Chill for at least 2 hours before using.
  4. Store in an airtight container in the refrigerator for up to 3 days.
Celebrate Magazine