I never shy away from a good dessert, but sometimes if I don’t know what it is, I won’t order it at a restaurant. This has been the case with profiteroles on more than one occasion. I’ll be out with Jim and he’ll say, “Oooh – wanna get profiteroles?” And I always say, “Nah.” Friends, I’ve been a fool. I don’t know if Jim knew these little treats were full of delicious pastry, ice-cream, and chocolate sauce or not, but I’d been missing out on a dessert that has a little bit of everything I like: ice-cream, chocolate, and pastries.
I was menu planning for the week and decided to see if my good friend Ina Garten had any tasty recipes I should try out. When I opened up Barefoot in Paris, it settled on the page dedicated to a large, glossy photo of profiteroles (you can find the recipe here if you don’t already own a copy). “What is this?” I thought to myself.
I started to read the recipe and realized they’re just your standard choux pastry (I know how to make that – see chouquettes recipe here) with ice-cream and a chocolate sauce. I decided I’d wow Jim with a tasty dessert for our Monday evening dinner.
Boy was he pleasantly surprised. I’ve read some places add cream or a frosting to the choux, but I have to say the ice-cream might be what makes this treat so great. It’s the mixture of textures – the hardish choux mixed with the creaminess of the ice-cream and the bitterness of the chocolate. I didn’t think I’d ever say this, but it rivals a brownie a la mode.
So, if you’re looking for an easy, crowd pleasing dessert – I say give this treat a shot. Your friends, family, party-goers will thank you and probably have seconds or thirds!