Buttermilk Pecan Fudge Chunk Ice Cream Profiteroles

Buttermilk Pecan Fudge Chunk Ice Cream Profiteroles

I don’t know about you, but this time of year makes my mind cluttered. I’ve got a lot weighing on the brain… my mind consumed with an overload of festive thoughts. Don’t mistake me though; Christmas is my favourite time of year. But all the mandatory folly hype, paraphernalia and preparation, really can disturb the fine mental balance between rational thought and insanity.

So after all the decadent layer cakes, petit fours and pastries I have recently become accustomed to tirelessly creating, I am finally returning back to making things simple. Making food that’s delicious, comforting and cosy. Taking time to relax and bake it up easy.

And for me, nothing is more simple or delicious than a classic profiterole. Especially profiteroles like these… one’s that are filled with a rich and creamy fudge studded ice cream and drenched in a warm dark chocolate crème somptueuse.

Buttermilk Pecan Fudge Chunk Ice Cream ProfiterolesButtermilk Pecan Fudge Chunk Ice Cream ProfiterolesButtermilk Pecan Fudge Chunk Ice Cream Profiteroles

They might sound complex and full of finicky process but these Buttermilk Pecan Fudge Chunk Ice Cream Profiteroles are very easy, almost shamefully so. They are my go to naughty indulgence, the delicious beast I turn too late of a night when I crave something sinful to take the edge of a long day off.

In one bite, they consist of an aerated golden, crisp and eggy choux pastry puff that is filled with an unbelievably creamy buttermilk pecan fudge chunk ice cream and then generously glazed with a rich dark chocolate crème somptueuse.

Buttermilk Pecan Fudge Chunk Ice Cream Profiteroles

Every time I create this dessert, my heart stops upon first bite. The pecan fudge chunk ice cream is so deliciously creamy, dreamy and smooth, simple to make and when sandwiched between two buttery pastry puffs and slathered in chocolate, is fantastic.

I’m especially sold on this ice cream as you don’t even need an ice cream churner to make it! That’s right, it’s a no-churn ice cream… made on a sweet and creamy condensed milk base, studded with liberal chunks of buttermilk pecan fudge and then frozen.

Buttermilk Pecan Fudge Chunk Ice Cream ProfiterolesButtermilk Pecan Fudge Chunk Ice Cream Profiteroles

I made the buttermilk pecan fudge chunk from scratch, however if short on time, it can be creatively substituted from another texture, like walnuts, berries, chocolate or even brownie and cereal chunks. The fudge chunks though do add an incredibly complex taste to the ice cream as I opted to throw in a dash of liquid smoke and fleur de sel…to further amplify the flavours.

Speaking from experience, these Buttermilk Pecan Fudge Chunk Ice Cream Profiteroles are utterly delicious and I have been known to help myself a large towering profiterole mountain of them… and quickly devouring them with my fingers, whilst the ice cream softens underneath the warm chocolate. So classically French, so utterly delicious – they are perfect.

Buttermilk Pecan Fudge Chunk Ice Cream ProfiterolesButtermilk Pecan Fudge Chunk Ice Cream Profiteroles

Buttermilk Pecan Fudge Chunk Ice Cream Profiteroles
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: French
Serves: 12
For the Buttermilk Pecan Fudge:
  • 2 cups caster sugar
  • 1 cup buttermilk
  • ½ cup (1 stick) unsalted butter, cut into pieces
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ½ teaspoon liquid smoke (optional)
  • 1 cup pecans, toasted and chopped
  • Flaky sea salt for sprinkling
For the No-Churn Pecan Fudge Chunk Ice Cream:
  • 1 x quantity buttermilk pecan fudge, recipe above
  • 1 can (14 oz) sweetened condensed milk
  • 1 tablespoon vanilla bean paste
  • 2 cups cold heavy cream
For the Choux Profiteroles:
  • 1 cup (8.45 oz/ 250 ml) water
  • ½ cup ( 7 tbsps/ 100 g) butter, chopped
  • 1 cup (4½ oz/ 150 g) plain flour
  • 4 eggs
For the Crème Somptueuse:
  • ½ cup (3.5 oz / 100 g) dark chocolate, chopped
  • 200 g (7 oz) heavy cream
For the Buttermilk Pecan Fudge:
  1. Line a 23 x 13 cm (9 x 5 inch) loaf pan with parchment paper. Let the paper overhang the sides..
  2. Heat the sugar, buttermilk, butter, honey and salt in a medium saucepan set over medium-high heat. Stir often until the butter is melted and sugar dissolved.
  3. Attach a candy thermometer to the side of the saucepan. Bring the mixture to a simmer and continue to cook, stirring occasionally, until the temperature registers 115 C (238 F) on the thermometer. The mixture will be pale golden and be fragrant with the smell of toffee, 6 to 8 minutes.
  4. Immediately pour the mixture into the bowl of a stand mixer fitted with the beater attachment. Beat on high speed until cool and thick, 6 to 9 minutes. The mixture is ready when it is stiff and matte.
  5. Fold in the smoked, if using, and pecans. Mix to combine.
  6. Scrape the fudge into the prepared pan. Smooth the top and sprinkle with the flaked salt. Let sit at room temperature for at least 2 hours before cutting into pieces and using in the ice-cream recipe.
For the No-Churn Pecan Fudge Chunk Ice Cream:
  1. Place the condensed milk and vanilla in a medium sized bowl.
  2. Place the cream in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium high until soft peaks form.
  3. Remove the bowl from the mixer and whisk the cream gently into the condensed milk mixture. Mix until smooth and uniform.
  4. Stir in the chopped buttermilk pecan fudge.
  5. Pour into a 23 x 13 cm (9 x 5 inch) loaf pan. Cover and freeze until firm, 6 hours preferably overnight.
For the Choux Profiteroles:
  1. Preheat an oven to 180 C (350 F). Line two baking trays with parchment paper. Set aside.
  2. Bring the water and butter to a boil in a medium sized saucepan set over high heat.
  3. Once the mixture is at a rolling boil, reduce the heat to medium and add in the flour. Mix and beat with a wooden spoon until well combined and the mixture has turned into a dough that pulls away from the sides of the pan. Remove from saucepan from the heat.
  4. Immediately transfer the dough to the bowl of a stand mixer fitted with the beater attachment. Beat, on medium speed to until the dough is slightly warmer than room temperature and the bowl is no longer hot to the touch, 5 minutes.
  5. Add in the eggs, one at a time, beating well after each addition until all incorporated.
  6. Transfer the mixture to a piping bag fitted with a 2 cm (.8 inch) plain nozzle. Pipe out 3 cm (1 inch) diameter rounds onto the prepared trays.
  7. Bake until the choux puffs are golden all-over and crisp to the touch, 15 to 20 minutes. Remove from oven, pierce bases with a skewer to let the steam escape and return to oven to dry, 45 minutes to 1 hour. Cool on a wire rack.
For the Crème Somptueuse:
  1. Place the chocolate in a medium sized heatproof bowl. Set aside.
  2. Set the cream in a small saucepan over medium heat. Bring it to a light rolling boil then remove it from the heat and pour the hot cream all over the chopped chocolate. Let the mixture stand for 1 minute to acclimatise then stir with a rubber spatula until smooth and glossy.
To assemble and serve:
  1. Halve the choux puffs.
  2. Place a small scoop of the ice cream inside the puffs and sandwich with a choux top.
  3. Drizzle over the créme sompteuse and serve.
* Buttermilk Pecan Fudge adapted from Bon Appetit

 Buttermilk Pecan Fudge Chunk Ice Cream Profiteroles


  • Reply Macy December 28, 2014 at 8:47 pm

    These look amazing! 🙂

  • Reply Maggie December 26, 2014 at 5:33 am

    These profiteroles look amazing and I want some now! Apparently we have different definitions towards “simple”, but I really want to challenge it. They are simply too delicious!

  • Reply Joscelyn | wifemamafoodie December 21, 2014 at 5:54 pm

    Now this is one dessert I have been wanting to make for a while. They have always intimidated me, but you have convinced me to give it a go! I just hope they turn out half as pretty as yours, haha! Thank you, Thalia!

  • Reply Jennie @themessybakerblog December 17, 2014 at 9:12 pm

    I want to power eat all the profiteroles. These are absolutely gorgeous!

  • Reply Tina @ Just Putzing Around the Kitchen December 17, 2014 at 3:02 pm

    That dripping chocolate is making me drool at my desk!

  • Reply Michelle { A Latte Food } December 17, 2014 at 7:17 am

    Thalia, these looks absolutely incredible! These might be the most beautiful thing I have ever seen! 🙂

  • Reply Chris @ Shared Appetite December 16, 2014 at 6:29 pm

    Oh my goodness… these are stunning! So beautiful. I want to dive head first into the screen and eat all of these!

  • Reply Annie @Maebells December 16, 2014 at 5:59 pm

    Simply stunning!!

  • Reply The Blonde Chef December 16, 2014 at 3:41 pm

    Thalia, I need to recruit you to make these for me!!! They look incredible!

  • Reply Nagi {REcipetin eats} December 16, 2014 at 11:14 am

    Ice Cream profiteroles?? You got me with that title! YUM!! And a no churn ice cream? LEGENDARY!! Pinning and sharing! You’re a GODDESS Thalia!

  • Reply Sarah @ SnixyKitchen December 16, 2014 at 8:42 am

    Thalia, these profiteroles are epic! And these photos – I love the way the light bounces off each pastry. Pinned!

  • Reply Sarah @ Making Thyme for Health December 16, 2014 at 5:54 am

    These look anything but simple! More like freaking amazing!!
    I’m drooling over how gorgeous your photos are. Now if I could just reach through my screen and grab a bite! 🙂

  • Reply Chineka @ Savor the baking December 16, 2014 at 4:55 am

    You create some of the most delicious looking desserts I’ve ever seen. These are no exception. They are like mini ice cream sandwiches. 🙂

  • Reply Isadora @ she likes food December 16, 2014 at 4:25 am

    My mind seems to be overloaded with lots of thoughts these days too! But these look like the perfect way to clear my mind and help me relax! I seriously love everything about these 🙂

  • Reply Mira December 16, 2014 at 2:16 am

    I love Profiteroles and these look amazing Thalia! And I’m sure very delicious! Great job! Need to make some after I’m done with the holiday craziness 🙂

  • Reply Ashley December 16, 2014 at 1:09 am

    Oh my! I need to stop looking at your site after dinner! All you make me do is crave dessert!! haha And gorgeous photos (as always!)!

  • Reply Mike @TheIronYou December 15, 2014 at 10:14 pm

    You’re killing me here Thalia. These look soooooooo good!

  • Reply marcie December 15, 2014 at 6:42 pm

    Profiteroles are one of my favorite desserts, and your ice cream sounds amazing! These look so perfect, and I don’t care how cold it is, I can always eat ice cream!

  • Reply Raymund December 15, 2014 at 6:32 pm

    Ohhh my, look at that dripping chocolate. Looks so sinfully delicious!

  • Reply sue|theviewfromgreatisland December 15, 2014 at 5:55 pm

    This is total food porn! I discovered the joys of buttermilk ice cream at the end of last summer, and it’s first on my list to experiment with next year — pinned!

  • Reply Manali @ CookWithManali December 15, 2014 at 5:14 pm

    These look divine! I am seriously drooling Thalia! pinned

  • Reply Christine @ Cooking with Cakes December 15, 2014 at 4:37 pm

    THALIA! My heart has skipped a beat bc do you know, profiteroles are my favorite dessert EVER!!! the fudge chunk + pecan notes here are seriously making me swoon, I am in awe! (and love, clearly)

  • Reply Sarah | Broma Bakery December 15, 2014 at 4:20 pm

    Everything about this. Everything. Buttermilk. Pecan. Fudge. Ice Cream. Profiteroles. Like, all the things. Pinned and drooling

  • Reply Christina @ Bake with christina December 15, 2014 at 4:03 pm

    Oh man these look so decadent and just flat out amazing!! Pinned! 🙂

  • Reply Jessica | A Happy Food Dance December 15, 2014 at 4:02 pm

    I can totally relate with the crazy holiday clutter brain that happens this time of year – these look like the perfect treat to have while enjoying a latte in a nice quiet spot

  • Reply Marissa December 15, 2014 at 4:00 pm

    Mouthwatering food and photography as usual, Thalia! Yes, such a crazy wonderful time of year…but these profiteroles make it better…xo

  • Reply Jen @ Baked by an Introvert December 15, 2014 at 3:48 pm

    I love profiteroles! These look divine, Thalia. Pinned!

  • Reply Kristi @ Inspiration Kitchen December 15, 2014 at 2:29 pm

    Thalia, it is *so* hard to pick just one great recipe from your blog, because they all look amazing. These though, are definitely calling my name. The pictures made my mouth water in a good way! They look so yum!

  • Reply Christine Ho December 15, 2014 at 2:13 pm

    The dessert looks amazing and is perfect for the coming festive season.

  • Reply Sarah@WholeandHeavenlyOven December 15, 2014 at 1:49 pm

    Oh my gosh….just give me ALL of these gorgeous ‘thangs and maybe a ton of your photography skills and I think I’ll be set for life. Seriously, these profiteroles look absolutely stunning, Thaila!

  • Reply Liz December 15, 2014 at 11:31 am

    What a gorgeous dessert! Perfect for the holidays 🙂

  • Reply roz December 15, 2014 at 2:26 am

    just lovely and certainly delicious!

  • Reply Malinda @countrysidecravings December 14, 2014 at 7:20 pm

    These look absolutely stunning! I love your photography!!

  • Reply Mary ann December 14, 2014 at 7:10 pm

    Wow Thalia, they look absolutely delicious! That is one of my husbands favorite desserts! Can’t wait to try them! Love your photos too!
    Mary Ann

  • Reply Rachel (Rachel's Kitchen NZ) December 14, 2014 at 6:34 pm

    Oh, yes please, Thalia, these look soooooo good:)

  • Reply Rachel @ Bakerita December 14, 2014 at 6:25 pm

    Every time I’m on your site, I’m in awe of your gorgeous photography and beautiful, unique desserts. You’re amazing! These profiteroles are the perfect example of that…they look so scrumptious, and I love the flavors. Pinned!

  • Reply Kate @ Diethood December 14, 2014 at 5:20 pm

    Rational thought = EAT Thalia’s insanely awesome profiteroles this Christmas Season!!

  • Reply Mariana @The Candid Kitchen December 14, 2014 at 4:02 pm

    Oh yeah, baby, this is my kind of Christmas cookie. These pics made my heart skip with joy.

  • Reply Tori@Gringalicious.com December 14, 2014 at 3:31 pm

    Holy Cow! You never stop amazing me Thalia! I wish I knew what your photography secret is! Pinned!

  • Reply April @ Girl Gone Gourmet December 14, 2014 at 2:49 pm

    I feel the same way – love the season, but it’s always a little stressful. I always feel a huge sense of relief once Christmas day arrives and all the work is worth it in the end. I’m all about the easy stuff right now – we should all take it easy on ourselves 🙂

  • Reply Traci | Vanilla And Bean December 14, 2014 at 1:39 pm

    It’s true, Thalia. There is so much brain clutter this time of year.. as if the rest of the year isn’t enough… now the holidays. I’m not complaining. I love Christmas, but it doesn’t come without life being a bit more crazy for a while. I have been thinking about a dessert for Christmas eve, as this is when our house has slowed a bit, and I am thinking these profiteroles would fit the bill.. It’s been almost a year since I’ve whipped some up. I’ve never had them with ice cream though, but can only imagine how your pecan fudge chunk ice cream will take the lowly profiterole to a crazy new level! Thank you for your inspiration! Beautiful work and mouthwatering, Thalia!

  • Reply Kelly - Life Made Sweeter December 14, 2014 at 12:54 pm

    Your profiteroles look absolutely amazing, Thalia! I love all the flavors you packed into them!

  • Reply Maureen | Orgasmic Chef December 14, 2014 at 10:23 am

    I love desserts that look like they took ages to make and put together but in reality were easy. Thank you for making my life easier this Christmas. 🙂

  • Reply Padaek December 14, 2014 at 7:22 am

    Profiteroles are one of my favourite deserts. These look amazing and I reckon I can eat a million of them, at least. 🙂

  • Reply Lindsey @ AMerican Heritage Cookin December 14, 2014 at 4:37 am

    Stunning!!! And I absolutely love all the flavors you packed into such a tiny package!

  • Reply Kathleen @ Yummy Crumble December 14, 2014 at 3:29 am

    These are beautiful and I’m loving that dark chocolate. Pinned!

  • Reply Amanda December 14, 2014 at 3:00 am

    Oh my word! These are to. die. for!

  • Reply Camille K December 14, 2014 at 2:00 am

    I love me some profiteroles! These look absolutely amazing.

  • Reply ATasteOfMadness December 14, 2014 at 1:00 am

    Oh my goodness, this looks over the top in the best way possible 🙂 I love this!

  • Reply Judy @ I'm Bored, Let's Go December 14, 2014 at 12:48 am

    Oh my gosh, these looks fantastic! I’ll take three please!

  • Reply JAcquee | I Sugar Coat It! December 14, 2014 at 12:02 am

    It’s been a while since I’ve made them, but I absolutely LOVE profiteroles! These look ridiculously DECADENT!

  • Reply Baby June December 13, 2014 at 11:29 pm

    Wow, that looks like one elaborate dessert! I’m sure it was worth the effort though 🙂

  • Reply Nora @ Savory Nothings December 13, 2014 at 9:58 pm

    Thalia, I ADORE profiteroles! They are one of the best things of French cuisine in my opinion – okay, maybe that’s exaggerated but I just really love them! Yours looks divine – the pictures are so gorgeous!

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