Profiteroles

Ingredients

• 1 cup water
• 1/2 cup (1 stick) unsalted butter
• 1/4 tsp salt
• 1 tbsp sugar
• 1 cup all-purpose flour
• 4 large eggs
• 1 quart vanilla ice cream
• 6 oz dark chocolate, chopped
• 3/4 cup heavy cream
• 2 tbsp butter (for the sauce)

Before you cook

• Preheat the oven to 425°F (220°C) and line two baking sheets with parchment
• Measure out the flour and have the eggs ready at room temperature
• Chop the dark chocolate for the sauce

Steps

1. Combine the water, butter, salt, and sugar in a saucepan.
2. Bring the mixture to a full rolling boil over medium heat.
3. Remove the pan from the heat and dump in all the flour at once.
4. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides.
5. Return the pan to low heat and cook the dough for 1 minute, stirring constantly, to dry it out.
6. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
7. Beat in the eggs one at a time, mixing fully after each addition until the dough is smooth and glossy.
8. Pipe or spoon the dough into 1.5-inch mounds on the prepared baking sheets, spacing them 2 inches apart.
9. Smooth any peaks on top of each mound with a wet fingertip.
10. Bake the puffs for 20 minutes without opening the oven door.
11. Lower the oven temperature to 350°F (175°C) and bake for another 10 to 15 minutes until deep golden and firm.
12. Turn off the oven, prop the door open with a wooden spoon, and let the puffs sit inside for 10 minutes to dry out.
13. Transfer the puffs to a wire rack and let them cool completely.
14. Combine the chopped chocolate, heavy cream, and butter in a heatproof bowl.
15. Melt the mixture over a pan of simmering water, stirring until smooth and glossy.
16. Slice each cooled puff in half horizontally.
17. Fill the bottom half of each puff with a scoop of vanilla ice cream.
18. Set the top half back on the ice cream.
19. Arrange the filled puffs on serving plates.
20. Pour the warm chocolate sauce over the puffs just before serving.