Alan Richman

"Profiteroles weren’t the usual miniature pastry-cream-filled popovers topped with chocolate sauce. Instead, we got little cream-filled pastry balls to be speared with long forks and dipped in warm chocolate sauce—in essence, profiterole fondue. Not bad."

Gastrotrips

"The profiteroles were very good, the choux pastry with a hind of salt, the ice cream was very sweet pairing very good with the slightly bitter chocolate."

Paul McQueen

"Benoit’s profiteroles are a must-try."