There are few things in the world that I love more than desserts, particularly French desserts.
I first had these little delightful pastries while exploring Paris with my friend Christina during Easter weekend of 2012.
Many people in the states haven’t heard of profiteroles, which is a shame because they’re one of the most perfect desserts. They are not the easiest to make, but are very well worth the labor. One bite in and all of sudden ‘Paris (Ooh La La)’ magically starts playing.
To make this dessert you need a good recipe for choux puffs. I used this recipe Food & Wine. Just only get the ingredients for the choux dough & follow the instructions for the puffs, not the cream filling.
- 1 batch choux puffs (pastry only, not cream)
- 1/2 cup semi-sweet chocolate chips, or rough chopped pieces (4 oz)
- 1/4 cup heavy cream
- 1 pint vanilla bean ice cream
- 1/4 cup sliced almonds
- Make the chocolate ganache by bringing the heavy cream to a boil. Place chocolate in a separate bowl, and pour over the boiled heavy cream. Let the mixture sit for a minute before stirring until combined.
- Slice choux puffs in half horizontally
- Scoop a small amount of ice-cream onto the bottom half. Cover with the top half
- Pour over a spoonful of chocolate ganache on each profiterole
- Sprinkle over a few slices of almonds