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:
Next I filled them with ice cream. I chose to use strawberry ice cream because it seemed Spring-y. Use your favorite!
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.