This is the final installment of French Pastry Week, and I’m going to keep it short and sweet!
As I mentioned when I made Eclairs last week, I froze some of the pâte â choux to make profiteroles.
First, I removed the frozen, unbaked puffs of dough and baked them:
Puff!
Next I filled them with ice cream. I chose to use strawberry ice cream because it seemed Spring-y. Use your favorite!
Filled with ice cream
The beauty of these is you can stick the filled profiteroles into the freezer until ready to serve!
Place the profiteroles on a plate (if they’ve been in the freezer it’s a good idea to let them sit out for a few minutes to warm up slightly) and cover generously with chocolate sauce. I made the Bittersweet Chocolate Sauce in Dorie Greenspan’s Around My French Table, but you can use your own favorite recipe or even store bought.
Ready to eat!
Enjoy!
Yum!
From Scratch 
They look wonderful, I want one right now!
They are just gorgeous, Karen! I would really, really love to eat one of them. 🙂
Karen – These look lovely, and I’m sure the strawberry ice cream goes perfectly with the pastry! I’m now in the mood for some myself, especially with all that lovely chocolate poured over it. 🙂 Wonderful job with your French Pastry Week.
Mmmm, I love the idea of strawberry ice cream in profiteroles. I’ve only made them once with vanilla icecream (Ina Garten’s Barefoot in Paris), and for some reason my not-so-creative brain didn’t register that any flavor of ice cream would be good! I love strawberry ice cream in general, and this sounds awesome. Strawberry sauce would probably work, too, but you can never go wrong with chocolate 🙂