Profiteroles with Ice Cream and Chocolate Sauce

Preparation

Preheat oven to 400 degrees F

Profiterole Pastry

• 1 cup water
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1 cup all purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 4 large eggs

1. Bring butter, water, sugar, and salt to a boil in a heavy saucepan over high heat, stirring, until butter is melted.
2. Reduce heat and add flour all at once, stirring. Cook, beating with a wooden spoon, until mixture pulls away from side of pan, forming a ball, about 1 minute.
3. Transfer to a bowl and add eggs, 1 at a time, beating well with wooden.
4. Transfer mixture to pastry bag and pipe 20 mounds (about 1 1/4 inches in diameter) about 1 inch apart on a parchment-lined large baking sheet. Bake profiteroles in upper third of oven 10 minutes.
5. Reduce temperature to 300°F and continue to bake until outside of puffs are crisp and golden, about 15 minutes.
6. Transfer profiteroles to a rack to cool.
7. Halve each profiterole horizontally with a serrated knife and sandwich a small scoop of ice cream between halves.
8. Drizzle with chocolate sauce.

Note: You can prepare the profiteroles 24 hours in advance and heat in a 300 degree oven when ready to serve. Or you can store the profiteroles in an air tight plactic freezer bag for up to a month.

Chocolate Sauce

• 6 ounces of semi-sweet chocolate, finely chopped
• 3/4 cup of heavy cream

1. Finely chop the chocolate into small pieces and place in a bowl.
2. Heat heavy cream over a moderate temperature. Bring just to a simmer.
3. Pour heated heavy cream over chocolate and stir until chocolate melts completely.
4. Drizzle chocolate sauce over profiteroles.