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Chef Michael Stahler

Bistro Zinc, www.bistrozinc.com, Lenox, MA



  • For the profiteroles:
  • 1 cup water
  • 2/3 cup butter
  • 1 cup milk
  • 1 ½Tbsp sugar
  • A pinch of salt
  • 8 oz flour
  • 4 large eggs
  • For the plate:
  • 8 scoops vanilla ice cream
  • Whipped cream
  • 1 pint seasonal berries
  • Fresh mint sprigs
  • For the chocolate sauce
  • 1 cup heavy cream
  • ½ pound bittersweet chocolate cut into small pieces (or you can use chips)
  • 1 Tbsp butter


Preheat oven to 350 degrees F.

Bring water, butter, milk, sugar and salt to boil. Turn down to simmer and add flour all at once.
Cook until dough starts to pull away from sides of pan, about 7 minutes. Transfer dough into mixer with a paddle and, on medium speed, slowly add eggs, one at a time. Allow dough to come together before adding each egg.

Place the dough in pastry bag.  Pipe dough onto a parchment-lined baking sheet into eight 2-inch diameter cream puffs.  Bake until golden brown, about 30 minutes.

Chocolate Sauce:
In a medium saucepan, heat the heavy cream until boiling. Pour the hot cream over the chocolate in a bowl. Mix chocolate with a whisk until smooth. Whisk in the butter.

To assemble:
Cut the profiteroles in half and place 2 halves each on the 4 plates. Place a scoop of vanilla ice cream on each. Place top half of the profiterole on the ice cream. Spoon chocolate sauce over top.

Garnish with whipped cream, mint, and seasonal berries. Serves 4.


Recommended wine/beer for Profiteroles:

Banfi’s Rosa Regale 2005 Brachetto d’Acqui [Piedmont, Italy]

The puffed pastry component of a profiterole could be matched flawlessly with just about any dessert wine. What raises the bar in choosing a truly appropriate wine is the need to consider the disparate ingredients that make up the remainder of the dish.  The presence of fresh berries, ice cream and chocolate sauce must be factored into the equation.  Our choice of a slightly sparkling, sweet Italian red wine loaded with berry flavors makes for an unusual combination.  Not cloying at all, but sweet enough for the ice cream, Rosa Regale will add lift and lightness to the chocolate sauce.