Profiteroles With Maple Caramel Sauce

Gougères, éclairs, and profiteroles are all made from pâte à choux, a versatile cornerstone of French pastry. This dough can be boiled, baked, and deep-fried. Choux in French means “cabbage,” and these little puffs, when baked, resemble the lumpy little vegetables. Profiteroles, specifically, are baked, mostly hollow shells that are filled, often with ice cream, pastry cream, or whipped cream, and topped with sauce. These baked puffs freeze well and only need to be retoasted for a few minutes in order to be ready to serve. For an extra delight, warm the bowls for serving: They serve as a complementary base for the soft yet crisp choux, the cold ice cream, and hot caramel.

This profiteroles recipe is inspired by L’Express in Montreal, where maple takes center stage in their iconic version of the dessert. I’ve adapted this home cook–friendly version to use store-bought vanilla bean ice cream. The filled choux pairs with a rich maple cream sauce that gets its luxurious texture and opaque appearance from creamy white chocolate, which serves to carry the maple flavor without interference.