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This recipe is by Elaine Louie and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A profiteroles recipe made with pâte à choux puffs filled with ice cream and topped with bittersweet chocolate sauce.
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This tricorner pastry is as closely linked to Purim, a Jewish holiday which celebrates the Jews’ deliverance from a plot to kill them by Haman, as matzos are to Passover Fillings of poppy seeds, nuts and dried fruits used to be as exciting as these Eastern European sweets got But these days, unconventional fillings like marzipan, sour apple, dates with sweet red wine and cinnamon, and halvah are not uncommon
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This recipe is by Pete Wells and takes 2 hours 30 minutes, plus 3 hours freezing. Tell us what you think of it at The New York Times - Dining - Food.