Classic profiteroles, as in this recipe, can be varied many ways: "inversed" with chocolate ice-cream and custard (crème anglaise
), "mint out" with chocolate ice-cream, and mint crème anglaise or "mint in" with mint ice-cream
and chocolate sauce
If you like them, you can sprinkle chopped almonds with the sugar top of dough heaps.
It's a dessert that can easily be made in advance, but filling with ice-cream and topping with chocolate sauce must be done at the last minute.
Contrary to most other recipes and websites, I think that profiteroles should be made with small "bite-size" puffs rather than big ones which need to be cut before eating. You should be able to eat profiteroles with a teaspoon.