Profiteroles

My favorite way to have profiteroles is with vanilla ice cream and chocolate sauce. I can't resist serving it at a dinner party and it was a big hit at Christmas dinner. Once you master the dough you'll find this a really easy dessert to make and like me it may become one of your go-to desserts.

Makes 24 puffs or 8-12 servings (I often cut the recipe in half)

Ingredients:
Pâte à choux
Good vanilla ice cream
12 ounces semi-sweet chocolate chips
1/2 cup heavy cream (can substitute half and half)
2 tablespoons honey
2 tablespoons brewed coffee

Make the choux dough (see link above), bake the choux and let cool completely before serving. Slice each chou in half.

Set a small sauce pot 3/4 full with water over medium-high heat and bring to a simmer. Place a large bowl on top of the sauce pot, the bottom of the bowl should not touch the water. Heat the chocolate chips and cream in the bowl, stirring frequently. When all of the chocolate is almost melted remove from the heat and let the residual heat melt the remaining chocolate. Stir in the honey and coffee.

Place a small scoop of vanilla ice cream on the bottom halves of the choux, place the choux tops on top of the ice cream and drizzle with chocolate sauce.

Bon appetit!