Profiteroles are just a fancy name for cream puffs! And yes, they are perfect for Passover filled with this delicious mocha ice cream.
In an electric mixer, beat egg whites until soft peaks form.
Slowly add sugar and beat until stiff peaks form.
Beat in yolks.
Add oil in a thin stream, mixing continuously until combined.
Dissolve coffee and cocoa in boiling water. Add to egg mixture and beat to combine.
Pour into a container and freeze until firm, three to four hours.
While the ice cream freezes, heat water and oil in a small saucepan until boiling. Add salt and sugar.
Remove from heat. Stir in potato starch; the pastry will appear spongy.
Transfer to the bowl of a mixer and add eggs, one at a time, incorporating fully after each addition. (Pastry may still have some starch granules, but they will disappear during baking.)
Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.
Add pastry to a piping bag fitted with a plain round decorating tip such as #803 or #804.
Pipe 12 equal mounds onto the prepared sheet pan, leaving plenty of space between them.
Bake 15 minutes.
Reduce temperature to 350 degrees Fahrenheit and bake another 25 minutes.
Remove from oven and let cool three minutes. Cut a tiny slit in the side of each profiterole to allow steam to escape. Let cool completely.
When the ice cream is ready, slice profiteroles in half crosswise.
Place a scoop of ice cream onto each bottom half and cover with the tops.
Drizzle with melted chocolate or dust with confectioners’ sugar and serve.
These freeze well in an airtight container.