Full Recipe
Author
Food Network | 2016-11-18
Description
Notes about the recipe: Two French desserts I love are profiteroles and croquembouche. I like the names almost as much as the tastes! This is a combination of the two. I take the cream puff and ice cream from the profiteroles, then add the caramel drizzle from the croquembouche (the word means "crunch-in-mouth" in French). Sporting a firm amber lid of candied sugar, each profiterole is a mouthful of tender pastry, ice cream and crackly caramel. You can serve three profiteroles together on a plate; they form a smooth caramel plateau that's perfect for holding an extra scoop of ice cream. Or just serve them plain; they're more "pop-able" that way.
