Directions
Step 1
Make the pastry: Place a rack within the heart of the oven and preheat to 425°F. Line a baking sheet with parchment. To a medium heavy pot over excessive warmth, add the butter, milk, salt, sugar, and ¼ cup of water and produce to a boil. Take away from the warmth and beat within the flour with a wood spoon. Return the pot to medium warmth and cook dinner, beating vigorously with the spoon, till the combination kinds a thick dough and pulls away from the edges of the pot, about 2 minutes. Switch the dough to a medium bowl. Combine in one-third of the eggs at a time, beating always with the spoon after every addition, till the dough is easy.
Step 2
Switch the dough to a pastry bag fitted with a plain spherical ½-inch tip. Pipe 12 to 13 mounds of dough, every about 1½ inches large, on the ready baking sheet, spacing about 1 inch aside, then mud the mounds with the confectioners sugar. Switch to the oven, instantly flip the temperature to 400°F, and bake till puffed and deep golden brown, 15–18 minutes. When cool sufficient to deal with, switch the puffs to a wire rack to chill utterly.
Step 3
Make the chocolate sauce: In a medium pot over medium-low warmth, deliver 2 inches of water to a simmer. To a medium heatproof bowl, add the chocolate. Place the bowl over the pot and cook dinner, stirring regularly, till the combination is easy and the chocolate has melted, about 5 minutes.
Step 4
In the meantime, in a second medium pot over medium warmth, deliver the milk to a simmer. Add the cream and return to a simmer. Add the melted chocolate, sugar, and butter and whisk till easy. Hold the sauce heat.
Step 5
To assemble the profiteroles, make a large incision within the aspect of every puff. Fill every puff with a small scoop of ice cream. Spoon the nice and cozy chocolate sauce over the puffs and serve instantly.
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Make the pastry: Place a rack within the heart of the oven and preheat to 425°F. Line a baking sheet with parchment. To a medium heavy pot over excessive warmth, add the butter, milk, salt, sugar, and ¼ cup of water and produce to a boil. Take away from the warmth and beat within the flour with a wood spoon. Return the pot to medium warmth and cook dinner, beating vigorously with the spoon, till the combination kinds a thick dough and pulls away from the edges of the pot, about 2 minutes. Switch the dough to a medium bowl. Combine in one-third of the eggs at a time, beating always with the spoon after every addition, till the dough is easy.
-
Switch the dough to a pastry bag fitted with a plain spherical ½-inch tip. Pipe 12 to 13 mounds of dough, every about 1½ inches large, on the ready baking sheet, spacing about 1 inch aside, then mud the mounds with the confectioners sugar. Switch to the oven, instantly flip the temperature to 400°F, and bake till puffed and deep golden brown, 15–18 minutes. When cool sufficient to deal with, switch the puffs to a wire rack to chill utterly.
-
Make the chocolate sauce: In a medium pot over medium-low warmth, deliver 2 inches of water to a simmer. To a medium heatproof bowl, add the chocolate. Place the bowl over the pot and cook dinner, stirring regularly, till the combination is easy and the chocolate has melted, about 5 minutes.
-
In the meantime, in a second medium pot over medium warmth, deliver the milk to a simmer. Add the cream and return to a simmer. Add the melted chocolate, sugar, and butter and whisk till easy. Hold the sauce heat.
-
To assemble the profiteroles, make a large incision within the aspect of every puff. Fill every puff with a small scoop of ice cream. Spoon the nice and cozy chocolate sauce over the puffs and serve instantly.
