A Little Introduction: Les Profiteroles

Do you know what profiteroles are?

It's okay if the answer is "no."

I have to say, I dind't know what they were for too many years.

{It's a shame I bare daily.}

In case you are in the dark, like I once was,

let me do you a quick favor 

and introduce you to your new favorite dessert.

I'll do my best to paint a picture of what awaits you

the next time you see "les profiteroles" on a menu.

Start with the basic construction of a cream puff.

Imagine the small, orbs of slightly-chewy pastry puffs

filled with cream inside it's cavernous center.

Now, subtract the cream.

Add really cold, vanilla ice cream to where it once was.

Then, pour warm dark chocolate over the top.

Quite a lot of it, actually.

Sometimes, you'll have the addition of roasted almond slices to sprinkle on top.

Once you have all the components in place,

grab a spoon

and get to work.

You don't have much time to waste

once that ice cream starts warming up.

For all you visual learners,

here is a quick tutorial.

These particularly delicious profiteroles were from Cafe Constant,

a really delicious restaurant near the Eiffel Tower in Paris.

If you'd like to eat here

{which I highly recommend!},

be there when the doors open for dinner at 7pm.

If you are just 5 minutes late,

you could find yourself standing at the bar

for up to 2 hours waiting for a table...

which means you'll have to watch all the restaurant eat their profiteroles first.

*All images original to Aspiring Kennedy. Please source accordingly.