Billows of peppermint cream sandwiched between pastries get a generous drizzle of rich chocolate sauce.
Profiteroles can be stored at room temperature for up to 1 day. Peppermint cream can be refrigerated for up to 2 days. Chocolate sauce can be refrigerated for up to 3 days. Reheat in a heatproof bowl set over a pan of simmering water. (Add up to 1/4 cup heavy cream if too thick.)