Profiterole

Hollow choux puffs filled with vanilla ice cream or whipped cream and drizzled with warm chocolate sauce, a French dinner-party staple since the 18th century. Choux pastry’s unique double-cooking method — on the hob then in the oven — creates the hollow interior that makes them irresistible. Compared to the Paris-Brest, profiteroles are 50% lighter per serving, due to their airy choux structure.