Profiteroles With Vanilla Ice Cream And Chocolate Sauce
For chocolate lovers, use chocolate ice cream instead of vanilla.
Prep Time35 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr20 minutesmins
Course: Cafe gourmand, Dessert
Servings: 50mini puffs
Author: Natalija
Ingredients
Dough
200mlwater
1pinch salt
100gbutter
120gsifted flour
3-4eggs
Filling
800gchocolate or vanilla ice cream
Chocolate sauce
250mlmilk or heavy cream
300gdark chocolate (60% cacao)
Instructions
The dough
Preheat oven to 390 degrees F. Line 2 baking sheets with parchment paper.
In a medium pot, add water, butter and salt. Bring to a boil and remove from the heat.
Add sifted flour and mix well.
Mix until the dough comes away from the walls and forms into a ball.
Add the eggs, one by one and mix well. (If the eggs are large, use only 3 eggs.)
The dough should become smooth and shiny. Return saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
Transfer the dough to a piping bag to pipe specific shapes (size of the walnut is the best). Space the puffs slightly apart on the baking sheet, because the dough will rise.
Bake for about 20 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let it cool completely and carefully transfer to a flat surface.
Filling
Cut puffs in half. Place one small scoop of ice cream ball on the bottom of each puff.
Replace the top. As soon as you done, place them in the freezer, until they are ready to be served.
Chocolate souce
In a small, saucepan bring milk to boil, remove from the heat and pour the liquid over the chocolate. Allow it to sit for 1 minute.
Mix it until the mixture is smooth.
Remove the profiteroles from the freezer. Arrange 3 puffs per plate. Drizzle each serving with chocolate sauce and Voilà! ;) Bon appetite.