Profiteroles with Vanilla Ice Cream and Chocolate Sauce

Name: Profiteroles with Vanilla Ice Cream and Chocolate Sauce
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: french
Ingredients: 1/2 recipe Pate a Choux, recipe follows; 1 egg, beaten; Store-bought vanilla ice cream; Store-bought chocolate sauce; 1 cup water; 1 teaspoon salt; 3 teaspoons sugar; 6 tablespoons butter, cut in pieces; 3/4 cup plus 2 tablespoons all-purpose flour, sifted; 4 eggs, beaten

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Level: Intermediate
Total: 40 min

Prep: 5 min
Inactive: 10 min
Cook: 25 min

Yield: 4 servings

Level: Intermediate
Total: 40 min

Prep: 5 min
Inactive: 10 min
Cook: 25 min

Yield: 4 servings

Ingredients

1/2 recipe Pate a Choux, recipe follows

1 egg, beaten

Store-bought vanilla ice cream

Store-bought chocolate sauce

Pate a Choux:

1 cup water

1 teaspoon salt

3 teaspoons sugar

6 tablespoons butter, cut in pieces

3/4 cup plus 2 tablespoons all-purpose flour, sifted

4 eggs, beaten

Directions

Special equipment:

A pastry bag fitted with a #10 star tip, baking sheet, parchment paper, pastry brush

Preheat the oven to 400 degrees F.
With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 16 (1 1/2-inch rounds) spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool on a baking rack.
Split the profiteroles nearly in half, leaving a little hinge at the back, and cradle a small scoop of vanilla ice cream inside each. Divide the profiteroles between bowls and pour over some chocolate sauce. Serve cold.

Pate a Choux:

In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the profiteroles, the other for gougeres.