French desserts can seem so intimidating. And some of them certainly are! (Looking at you, macarons). I have been dabbling with some more French baking, and profiteroles is definitely one that you shouldn't fear. If you haven't had one before, think of cream puffs. If you love the warm, crunchy shell texture paired with a creamy vanilla bean ice cream and warm chocolate sauce..well this is the recipe for you to try! The traditional filling is with pastry cream, but you can really use whatever you enjoy. Whipped cream also works well.
The choux shells are not temperamental and they even last sealed air-tight in the freezer if you cannot eat them all in one go. The recipe is made even faster if you use a high-quality store-bought vanilla ice cream (I used Haagen Daas). For the dark chocolate on top, I melted a rich Ghiradelli chocolate bar. These time-savers made this recipe super doable on a weeknight. Once you have the choux pastry made you can make them into cream puffs, eclairs, croqembouche...the sky is the limit! I wish I was still eating them right now!