A profiterole is a miniature cream puff. It can be filled with any sweet or savory mixture, though it is usually associated with dessert. Vanilla ice cream is traditional, but any flavor can be used.

Position a rack in the lower third of the oven. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.

Prepare:

Scoop the paste into a pastry bag fitted with a ½-inch plain tip. Shape the paste as for Cream Puffs into 24 mounds 1 inch wide and 1 inch high. Before baking, lightly sprinkle a few drops of water over the shapes on the sheet for a light, airy texture. Bake for 10 minutes. Reduce the heat to 350°F and bake until golden brown and very firm to the touch, about 25 minutes more. Transfer to a rack, poke a small hole in the bottom of each profiterole with a skewer or the tip of a knife, and let cool completely.

Prepare:

Whisk until smooth. Keep warm in the top of a double boiler (or reheat in a microwave just before serving). To serve, slice the shells horizontally in half. Remove any excess dough. In each bottom half, place a small scoop of:

Cover with the top halves and place 4 profiteroles on each plate. Drizzle with some of the ganache. Serve immediately, with the remaining ganache on the side.