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Kulfi Profitroles

Course Dessert
Cuisine Fusion, Pakistani
Keyword Baking, Choux Pastry, Dessert, Ice Cream
Servings 24 Pastries


  • 1 cup water
  • ½ cup unsalted butter
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • Kulfi, homemade or store bought

Rose Water Glaze (optional)

  • ½ cup powdered sugar
  • 1 tablespoon rose water


Prepare Choux Pastry

  1. Preheat oven to 425°F and set aside a parchment lined baking sheet.
  2. Combine water, butter, sugar, and salt together in a medium saucepan over medium heat. Bring to a boil.
  3. Once the butter has melted, quickly add the flour and stir until the flour has absorbed all of the liquid and the dough has formed a ball. Remove from heat and transfer the dough to a large bowl. Allow it to cool for 3 minutes.
  4. Using a wooden spoon or stand mixer running on low speed, mix in eggs and vanilla, one at a time. Make sure to mix well after each addition. Initially, the batter will look curdled, but rest assured that by the addition of the final egg, the batter will be smooth and of perfect consistency.
  5. Transfer batter to a piping bag and pipe 2-inch mounds (about 1 to 2 tablespoons worth), placed a few inches apart. Alternately, you can use spoons to place dollops of batter on the pan.
  6. Bake for 10 minutes. Turn temperature down to 350°F and bake for an additional 25 minutes.
  7. Remove from the oven and transfer to a wire rack to cool completely.

Prepare Glaze

  1. In a small bowl, whisk together powdered sugar and rose water to form a thick glaze. If the glaze it too thick, thin it out by adding rose water.

Assemble Profiteroles

  1. Slice the pastries in half, creating a top and bottom.
  2. Fill the bottom halves with a scoop of prepared kulfi. Place the top lid on top, and drizzle with optional rose water glaze.

Recipe Notes

Homemade kulfi recipe can be found here.