Profiteroles with Vanilla Ice Cream and Chocolate Sauce

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This was so much fun to make but I didn't love it. It was simple but I just didn't love the flavor.

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I have seen the barefoot contessa
make this recipe also, I wish amy
had more original ideas.

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It seems there is an "anonymous" reviewer that is consistently putting Amy down, and slamming her show and her recipes. You are a coward, and a liar! I doubt you've even tried to make any of her recipes. Amy is far from a snob. She is sweet and down to earth. Stop hating on her. It's getting old, and it just makes you sound like a jerk. Enough already.

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I used to make these from a French cookbook, but had forgotten about them. Thanks to Amy and her great show, I made them again and they make a terrific dessert.

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This is a super easy recipe. I did not know how simple it is to make profiteroles. Thank you Amy and keep up the excellent "easy gourmet recipes" I love them!

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This was my first experience with profiteroles and I was quite surprised how easy they were.
I am loving Amy's show, especially the French dishes. Her recipes and techniques are inspiring and refreshing.

To answer Linda about freezing. Ina Garten's recipe in "Barefoot in Paris" says you can freeze the unfilled baked puffs in a plastic bag. Reheat in a 350 degree oven for 5 to 10 minutes, until crisp. Allow to cool before filling.

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I would disagree with the post that says too difficult. I have never touched a pastry bag in my life and it was super easy! You have to beat in the eggs reaaly well to get the consistency. It is also really inexpensive. I always have the ingredients for the profiteroles on hand (flour, eggs, butter. I just had to pick up some cheap ice cream and chocolate.

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These were easy to make. I liked the small size. I was able to enjoy dessert without over indulging.

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This recipe looks great..Look forward to making it. For anyone that has made this...could these be made ahead with the ice cream inside and then frozen, and when it is time to serve, take them out of the freezer and add the chocolate sauce? Does the consistancy hold up? By the way Amy, you were my choice to win the very first episode of the Next Food Network Star. I am so glad that you won and look forward to making many of your dishes and learning lots of new skills!!!!

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These will definitely be on my dessert table this Thanksgiving! I love learning things. It never occurred to me to use one dough for both a sweet dessert and a savory appetizer. What a time-saver! Ignore the "complicated, snobby and expensive" comments. It's a vanilla ice cream puff with chocolate sauce - that's about as simple, down-to earth and inexpensive as you can get, LOL! Oh well ... some people aren't happy unless they're saying something negative. Thanks for the recipe, Amy. I'm so glad you're part of the Food Network family!