Profiteroles

In this classic recipe using bignè, or cream puffs, warm chocolate sauce provides a delicious contrast to the cold gelato.

It’s important that bignè be completely cooked through and no longer wet on the interior, or they will collapse after they are removed from the oven. The dough accomplishes its rising during the first 10 to 15 minutes of baking; at this point, the bignè will be puffed and well browned. The oven is turned down to prevent the bignè from