Profiteroles

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Make the choux pastry (pâte à choux): Combine water, butter, and a pinch of salt in a saucepan and bring to a rolling boil.

2. 2

   Remove from heat, dump in the flour all at once, and stir vigorously until the mixture forms a smooth ball that pulls away from the sides of the pan. Let cool for 5 minutes.

3. 3

   Beat in the eggs one at a time, incorporating fully before adding the next, until the batter is smooth, glossy, and falls from the spoon in a thick 'V' shape.

4. 4

   Pipe golf-ball-sized mounds onto a parchment-lined baking sheet. Bake for 20 minutes, then reduce heat to 350°F (175°C) and bake for 10-15 minutes more until deep golden and crisp. Cool completely.

5. 5

   Make the chocolate sauce: Heat the heavy cream until just simmering. Pour over the chopped dark chocolate and whisk until smooth and glossy.

6. 6

   Slice the top third off each cooled pastry puff. Fill the bottom halves with a generous scoop of vanilla ice cream, replace the tops, and drizzle abundantly with warm chocolate sauce just before serving.