If I'm feeling particularly fancy and entertaining dinner guests, these delicious profiteroles will make an appearance. Composed of a choux puff that is filled with ice cream and topped with a chocolate sauce, profiteroles are a delicious sweet ending to any meal.
Pate a choux, the basis for these profiteroles, cream puffs, eclairs, and gougeres, is a dough that is first cooked on the stove, then piped on baking sheet. Once in the oven, this magical dough tranform into light and airy pastry puffs that are just slightly crisp on the outside and almost hollow in the middle.
The pate a choux is piped onto a baking sheet. As it bakes the dough transforms into these airy golden clouds.
Once cooled, these pastries are ready to be filled and served.
Here is what the puff looks like once you slice them open. They should be slightly moist inside and almost completely hollow.
1 prepared batch of choux puffs