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This classic French dessert looks like it takes all day to make, but you can prepare the pastry and chocolate sauce ahead and just buy the ice cream if you want. From there, the profiteroles take just a few minutes to assemble before serving. To start, make the eggy, buttery pâte à choux dough, pipe out the puffs, and bake until golden. Then whisk together a bittersweet chocolate sauce until glossy and smooth. When it’s time for dessert, slice the puffs in half, fill with scoops of vanilla ice cream, and drizzle with the sauce.
Game plan: You can freeze the uncooked pastry puffs for up to 2 months. Just pipe the dough onto a parchment-lined baking sheet, freeze until solid, and transfer to a resealable bag. The frozen puffs should be baked straight from the freezer, but they may need a few extra minutes in the oven.
For the chocolate sauce: