Profiteroles with Chocolate Sauce

Some things in life you just don’t forget. It was a chilly fall day in Paris when I first had real profiteroles. With one hand, the waiter placed before me a plate of three luscious puff pastries, each filled with vanilla ice cream. In his other hand was a silver jug, from which he poured a generous amount of hot chocolate sauce, which went to work immediately melting the ice cream.

In this version I’ve used a luscious chocolate sauce with Fleur de Sel.

2 pâte a choux per serving (see separate recipe)
2 small scoops vanilla ice-cream

FOR THE CHOCOLATE SAUCE
2 oz dark chocolate 56 g
⅓ cup heavy cream 80 ml
1/8 tsp Fleur de Sel 1.25 ml

Method

Break the chocolate into small pieces and melt slowly in a small pot or double boiler. Stir in the heavy cream until well blended. Stir in the Fleur de Sel. Transfer the hot sauce into an attractive pouring dish and set it on the table.

Place 2 pâte a choux in each serving bowl. Cut them in half crosswise, almost, but not all the way, through. Add a small scoop of ice cream in the centre, the ice cream should not overwhelm the pastry so go easy.

Set a serving before each guest and then pour the hot Fleur de Sel chocolate sauce directly on top of the profiteroles for a dazzling dessert.