Profiteroles are my favorite non-Italian Italian desserts. A profiterole is basically a cream puff, though it can be filled with cream or ice cream. The best ones though are drenched (“you’re soaking in it!“) chocolate sauce.


1 1/2 sticks Butter, unsalted
1 1/2 cups Water
1/4 teaspoon Salt
1 teaspoon Sugar
1 1/2 cups Flour
6 Eggs
Dark Chocolate Ice Cream
Whipped Cream


Preheat oven to 425.
Bring butter, salt, sugar and water to a boil in a saucepan.
When boiling, remove from heat and dump all the flour in at once.
Stir vigorously until well blended.
Return to heat and stir until mixture forms a “mass” and a light doughy film  forms on the bottom of the pot.
Remove from heat and add the eggs one by one, stirring well after each addition.
Using a pastry bag, pipe the puffs directly onto a buttered baking sheet.
Smooth the top of each puff with a pastry brush dipped in beaten egg.
Bake for 20 minutes, then reduce heat to 375 and bake for 10 minutes more.
Remove puffs from oven and pierce each one with a sharp knife to allow the steam to  escape.
Close heat in oven and put puffs back into warm oven for 10 – 15 minutes to dry out.
Remove from oven to cool.

Fill with desired filling. I use a dark chocolate ice cream.

Cover in warm chocolate sauce and serve.