Profiterole is a big word for a miniature cream puff. You’ll find versions of profiteroles, one of my favorite desserts, on San Francisco menus as far back as 1851, and the European version, filled with anything whipped and light, dates back to the sixteenth century. One version I discovered called for almond broth, cockscomb, and black truffles. I think I’ll take mine with vanilla ice cream and chocolate sauce.
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
In a heavy-bottomed saucepan, bring
Scoop the dough into a pastry bag fitted with a plain round
Bake the cream puffs for 10 minutes, then reduce the oven temperature to 350°F. and bake for an additional 25 minutes. Do not open the oven door or remove the pans from the oven until the cream puffs are golden brown and well risen. Transfer to a cooling rack and cool completely.
Using a serrated knife, slice off the top two-fifths of each cream puff. Fill each profiterole with a small scoop of ice cream and replace the top. Place 3 profiteroles on each plate, drizzle with the chocolate ganache, and sprinkle with confectioners’ sugar.
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