Cream puffs with vanilla ice cream and chocolate sauce (Profiteroles au chocolat) from Craig Claiborne's Favorites from the New York Times (1977 v.3): Recipes, Restaurants, Tools, Techniques, People, and Places - Volume 3 (page 149) by Craig Claiborne

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Vanilla ice cream (Glace à la vanille) recipe on p. 149, and the Chocolate sauce (Sauce au chocolat) recipe on p. 150.

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