The smallest choux are known as profiterôles and are often filled with vanilla ice cream and served with a lukewarm chocolate sauce.

Pâte à choux
Vanilla ice-cream

• Fill a pastry bag with the pâte à choux and coat a large cookie sheet with butter and flour.
• Squeeze out puffs about the size of a golf ball.
• Brush the top with a egg wash (a whole egg, beaten), pushing down the tails.
• Let the choux dry for a while before cooking.
• Bake in a 370°F preheated oven for 35 minutes or until well puffed and golden.
• Shut off the heat, open the oven door slightly and let the puffs cool slowly for 1 hour.
• In the meantime soften the ice-cream by beating it and fill a pastry bag with it.
• Using the tip of a knife, make a hole in the bottom of each choux.
• Insert the tube of the pastry bag through this opening and squeeze the ice cream inside.
• Put in the freezer right away.

Chocolate sauce

9 oz. of semi-sweet chocolate
1 cup of milk
5 Tbsp of crême fraîche or heavy cream
1/4 cup of sugar
2 1/2 Tbsp of butter

• Melt the chocolate in the double boiler.
• Meanwhile, bring the milk to a boil, add the cream and bring back to a boil.
• Remove from the heat and stir in the sugar, the melted chocolate and the butter.
• Replace the saucepan on the fire and boil the sauce for a few seconds.
• Allow to cool and pour over the profiteroles before serving.