Profiterole

Chef Philippe’s selected profiteroles fill rounded, craquelin-topped choux with vanilla ice cream made for this version. Hot dark-chocolate sauce and cooled, toasted almond slices finish each plate.

Brown sugar, softened butter and flour form the thin craquelin discs. Separately, milk, water, butter and salt boil for the choux paste; flour is dried into that mixture before blended, filtered eggs are added in stages and cold milk loosens it as needed.

The choux are piped, topped with frozen craquelin discs and baked before cooling. For the ice cream, vanilla milk is combined with yolks and sugar, cooked into a coating custard, strained, cooled, churned and frozen.

A separate portion of milk melts the dark chocolate into a smooth sauce. Blanched almond slices brown in a dry pan and cool, while the baked choux are split into bases and caps.

Three choux bases each take a ball of vanilla ice cream and their craquelin-covered caps. Hot sauce coats them, and the cooled almond slices finish the plate for immediate serving.