profiteroles with vanilla ice cream and chocolate ganache Recipe

Profiteroles are small, crisp, hollow rounds of choux pastry that are split in half and filled with sweet whipped cream or ice cream....The classic version arranges the profiteroles in a pyramid shape with warm chocolate sauce poured over the top.....The baked puffed shell or pate a choux is cooked two times.....First the flour is cooked with the milk and then it is baked....And it is first baked at a higher temperature so that the dough rises quickly leaving a space in the center of the pastry and then a lower temperature to bake the inside of the shell nicely and to make the outer crust crispy....This recipe is adopted from David Lebovitz