Profiteroles with vanilla ice cream and chocolate sauce
Profiteroles can be filled with pastry cream or ice cream, which I prefer during the summer. Vanilla ice cream is the standard but you can in fact use any other flavour of your choice: pistachio, nut, coffee...
1 person made this
2 pinches salt
1 tablespoon caster sugar
80g plain flour
3 small eggs
1 egg yolk
500ml vanilla ice cream
25g baking cocoa
50g plain chocolat
50g caster sugar
1 knob butter
Method Prep:30min › Cook:20min › Ready in:50min
Preheat oven to 200 C / Gas 6 and grease a baking tray.
In a saucepan combine water, butter, 2 pinches salt and 1 tablespoon sugar. Bring to the boil then remove from the hob and add all of the flour at once.
Quickly stir with a wooden cooking spoon till well combined. Return saucepan to hob and continue stirring till the mixture detaches from the bottom of the pan, about 1 minute. Remove from the hob and stir in 2 of the eggs, then then third egg.
Make 12 small heaps on the baking tray using two teaspoons. Beat the egg yolk with 1 tablespoon water and brush the tops with it.
Bake in the preheated oven for 12 to 15 min. When the choux pastry is nicely puffed up, increase the oven temperature to 225 C / and let the tops brown for a couple of minutes, taking care they don't burn. Remove from the oven and let cool on a wire rack.
Take the ice cream out of the freezer 10 minutes before serving.
For the sauce, combine cocoa and 50g sugar with 100ml water in a small saucepan. Bring to the boil, then reduce heat and leave to simmer for 3 minutes. Stir in the chocolate and the butter. Stir till smooth and keep warm.
Cut the choux pastry in half horizontally and fill with ice cream. Place 3 pieces on each plate and drizzle some chocolate sauce over them. Serve immediately, with the rest of the chocolate sauce on the side.