Profiteroles are decidedly French, but Pichet Ong, the pastry chef at Spice Market and 66 in New york City, adds a Vietnamese edge. Ong is of Chinese and Thai descent, but he is a lifelong drinker of strong-brewed Vietnamese coffee. He showcases that coffee in the crisp profiteroles here, with both the decadent ice cream and the silky fudgy mocha sauce.Plus: More Dessert Recipes and Tips
After piping out all the profiterole dough, flatten any pointy tips that stick up with a wet finger. These small tips can burn before the puffs are fully baked. For even baking, switch the position of the sheets on the oven racks halfway through.