Prep Time


Cook Time






  • 125g unsalted butter
  • 250ml water
  • 150g flour
  • Pinch salt
  • 3 eggs
  • 1L Kāpiti White Chocolate & Raspberry ice cream, softened

White Chocolate & Lemon Sauce

  • 250ml cream
  • 2 lemons, zest finely grated
  • 200g white chocolate
  • 1 Tbsp limoncello, optional



  • Pre-heat oven to 220°C and line two trays with baking paper.
  • Place the butter in a saucepan with water and bring to the boil.
  • Add the flour and salt and stir vigorously with a wooden spoon until the mixture is smooth and leaves the sides of the pan.
  • Remove from heat and beat in the eggs, one at a time, beating well after each addition.
  • Cover lightly and stand until cool.
  • Spoon tablespoonfuls of the mixture, onto the trays 4cm apart and bake for eight minutes.
  • Reduce the oven temperature to 180°C and bake a further 30 minutes.
  • Remove from the oven and turn the oven off.
  • Using a skewer, pierce the bottom of each profiterole and place back in the oven for 20 minutes to dry out.
  • Cool on a rack and store in an airtight container.
  • To serve, cut the profiteroles in half and fill with a scoop of Kāpiti White Chocolate & Raspberry ice cream, then sandwich back together.
  • Divide between serving plates or bowls and pour over the warm white chocolate sauce.
  • Sprinkle with crushed freeze dried raspberries if desired. 

White chocolate & lemon sauce  

  • Heat the cream and lemon zest in a saucepan to just before the boil.
  • Add the chocolate and stir to melt through.
  • Stir in the limoncello if using.
  • Cool for five minutes before pouring over the profiteroles.

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