The French Pastry School
Profiterole Tart

Pâte à choux is used to create many classic recipes, including the celebrated profiterole, or mini cream puff. They may be filled with either a sweet or a savory filling, but are typically filled with vanilla ice cream and topped with chocolate sauce. Their most acclaimed form is the "croquembouche," literally translated to "crisp in mouth." For this dessert, the profiteroles are coated with caramel, which eventually hardens and becomes crisp, and then stacked in a tall pyramid.