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Profiteroles

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Serves six.

  • by Carole Bloom from Fine Cooking
    Issue 49

This popular bistro-style dessert combines crisp pastry shells, cool vanilla ice cream and warm chocolate sauce. The pastry puffs and sauce can both be made well in advance, allowing you to put the dessert together in a flash.

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Use a sharp knife to cut each pastry puff in half horizontally, leaving a small hinge on one side if possible. Scoop a generous spoonful of ice cream (about 2 Tbs.) into the pastry bottom. Close the top half of the puff over the ice cream.

Arrange five puffs per plate in a pyramid. Drizzle each serving with the warm chocolate sauce. Serve immediately.

Photo: Scott Phillips

Easy to make and very tasty !

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