Chocolate Mint Profiteroles

This Memorial Day Weekend, enjoy a more sophisticated spin on the classic ice cream sandwich by  serving up some delectable Chocolate Mint Profiteroles, by “Top Chef” judge Gail Simmons. This easy-to-make snack features a variety of ice cream flavors sandwiched between flaky puff pastry, resulting in a treat that is guaranteed to be a hit all summer long!

Chocolate Mint Profiteroles

Prep: 15 minutes

Bake: 15 minutes

Cool: 10 minutes

Makes: 12 servings

Ingredients

All-purpose flour

1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed

1 cup chocolate chip mint, chocolate or vanilla ice cream

Chocolate sauce

 8 peppermint-flavored hard candies, crushed

Directions

1. Heat the oven to 400°F. Line a baking sheet with parchment paper.

2. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Using a round cutter, cut the pastry sheet into 12 (2-inch) circles. Place the pastry circles onto the baking sheet.

3. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.

4. Spoon 1 tablespoon ice cream on each bottom pastry half. Top with the top pastry halves. Drizzle the pastries with the chocolate sauce and sprinkle with the crushed candies. Serve immediately.

Recipe Courtesy of Gail Simmons