Name: Cream Puffs with Vanilla Ice Cream and Chocolate Sauce
Yield: Makes 4 servings
Ingredients: 1 cup water; 5 1/3 tablespoons (about 3 ounces) unsalted butter; 1 tablespoon plus 1 teaspoon sugar; 1/8 teaspoon kosher salt; 1 cup all-purpose flour; 4 to 5 large eggs; 1 1/2 cups Chocolate Sauce; 1 1/2 cups Vanilla Ice Cream

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Cream Puffs with Vanilla Ice Cream and Chocolate SauceDeborah Jones

Profiteroles

I've been eating chocolate éclairs all my life, which is why pâte à choux–based desserts take me back to my childhood. Cream and chocolate are ideal accompaniments, whether in a cream-filled éclair or, as in these profiteroles, in the form of ice cream and warm chocolate sauce.

This recipe makes enough batter for about four dozen profiteroles (it is not one that can be cut down easily); pipe the extra onto a Silpat or parchment-lined baking sheet and freeze. Bake frozen profiteroles directly from the freezer, extending the cooking time at 350°F as necessary. Eat them the day they are baked.

Recipe notes

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