Recipe courtesy of my favorite local bistro, Jackson Hole’s Rendezvous Bistro.

I’ve never attempted a classic French pastry, but, I have been to France and eaten many of them. The French have a way with pastries (and butter). They’re so delicate, light, and artistically crafted. They’re fancy, really. While I’d never describe myself as fancy, I’m literally wearing pajama pants as I type this, I thought it was about time I gave French pastries a go.

I reached out to Jackson Hole’s favorite French-American bistro Rendezvous Bistro, and they were kind enough to share their traditional Profiteroles recipe with me.

Profiteroles are a light as air puffed pastry, typically filled with a pastry cream, or in this case vanilla ice cream, then topped with a generous drizzle of chocolate sauce. They’re incredibly delicate, just the right amount of sweet, and present beautifully. If you want a show stopping, impress your guests dessert, this is it. And they’re surprisingly easy to make. I would know, I made them twice in two days. Yes, they’re that good.

The ingredients are simple and the process is easy. Along with the ingredients, here’s what you need:

a pastry bag with a round or star piping tip
a baking sheet with parchment paper
good quality store bought chocolate sauce for drizzling, I recommend Stonewall Kitchen’s dessert sauces, like their Dark Chocolate with Sea Salt.
good quality vanilla ice cream (I used a local, artisan vanilla ice cream from Cream + Sugar
a sharp serrated knife to split the delicate pastries in half
a pastry brush

Make sure you read the recipe all the way through before starting, as it’s crucial to complete each step correctly. But don’t be imitated. I assure you, these are easy!

This delicious, classic recipe is very versatile. I love it as sweet finish for a summer brunch, but it also makes a rich decadent after dinner treat. Either way, it’s best enjoyed with friends.

Classic Profiteroles

recipe from Rendezvous Bistro in Jackson Hole, WY

serves 6-8

1/2 cup whole milk
1/2 cup water
1 cup unsalted butter
1 cup all purpose flour
1 tbsp sugar
1/4 tsp kosher or sea salt
4 large eggs, at room temperature
Cream + Sugar Vanilla Ice Cream
Chocolate sauce
Crushed pistachios or hazelnuts (optional)
heavy cream

Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Put milk, water, and butter in a medium pot and bring to a boil over medium-high heat.
Add flour, sugar, and salt. Stir with a wooden spoon until dough forms (still over the heat). Continue to cook over the heat and constantly stir to release the liquid out of the dough. There will be a film that develops around the pot (you want that).
Reduce the temperature to medium-low and cook down for about 5 minutes until it starts to smell a little nutty.
Put dough into a bowl. Slowly, mix in egg (one at a time) while the dough is still a little hot. Check the consistency of the dough by removing the spoon and checking for a soft peak. If you need it a little softer, add another egg.
Put dough into piping bag with star or round tip and pipe into 1 inch circles with about an inch in between. Using a pastry brush, brush the dough tops with heavy cream. This will give them a beautiful golden brown color.
Bake at 425° for 15-20 minutes. The dough will puff up. Allow to cool slightly on a wire rack.
Carefully slice each pastry in half.
Serve with a scoop of Cream + Sugar vanilla ice cream and a drizzle of chocolate sauce and crushed nuts (for a traditional presentation), or a scoop of Cream + Sugar huckleberry ice cream with a sprinkling of toasted coconut for a vibrant, spring flavor profile.