Profiteroles

Bite-sized French pastries built from choux: a cooked paste of flour, water, butter, and eggs is piped into rounds and baked, and steam inflates each into a hollow golden shell. The shells are split and filled with sweetened whipped cream, then crowned with chocolate sauce, and served chilled. Crisp shells, cool cream, and warm chocolate make the classic contrast, though custard and ice-cream fillings appear too. Success demands a well-dried paste, a hot initial oven for maximum lift, and assembly close to serving so the shells stay crisp.