In France I was served profiteroles with warm chocolate sauce in the most decadent manner: As a plate of profiteroles and ice cream was placed in front of me, the waiter hovered with a silver pitcher, eighteen inches tall, full of hot cocoa sauce. He poured until I said stop, which, since I was so mesmerized by the entire process, was about 5 minutes later!
A pastry bag fitted with ½-inch plain tip
Combine the water, salt, butter, and sugar in a heavy-bottomed saucepan. Bring the mixture to a boil.
Remove the pot from the heat and stir in the flour, mixing well. Return the pot to the stove and cook over medium heat until the dough begins to come away clean from the sides of the pan. This will take a couple of minutes.
Place the dough in the bowl of an electric mixer and let it cool for 3-5 minutes.
Add the eggs, one at a time, with the paddle attachment on medium speed, beating well after each addition.
Place the mixture in a pastry bag fitted with a
Cut each profiterole in half. Spoon some vanilla custard sauce on the bottom of each plate. Place the bottom halves of 3 profiteroles on the plate and scoop the caramel ice cream on top of each one. Cover with the top halves of the profiteroles. Pour the warm cocoa sauce over the profiteroles at the table. You can either do this from a large pitcher or give each person his own individual pitcher.
© 1993 Emily Luchetti. All rights reserved.