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FROZEN CREAM PUFFS

Cut of the tops of the puffs and fill with ice cream.  Keep them in the freezer until serving time.  Melt the chocolate in a heavy pan with 1 1/3 cups of hot water.  Stir as it melts.  Boil for 2 minutes.  Whisk in the cream off the heat, then heat without boiling.  Add the butter piece by piece, whipping hard.  Place the cream puffs on a serving plate.  Coat with the hot chocolate and serve the rest of the sauce in a sauceboat.
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24 small cream puffs, also called profiteroles
1/2 quart vanilla ice cream or frozen whipped cream

For the chocolate sauce:
6 oz chocolate
6 tbsp cr¸me fra”che
2 tbsp unsalted butter, cubed
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10
mn
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40
mn
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Ile-de-France
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Desserts
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