Name: Profiteroles au Chocolat
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 0.5 cups Water; 0.5 cups Milk; 0.5 cups Unsalted butter; 1 tsp Granulated sugar; 0.5 tsp Salt; 1 cup All-purpose flour; 4 pieces Large eggs; 1 pint Vanilla ice cream; 200 g Dark chocolate; 0.5 cups Heavy cream; 1 tbsp Butter

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Water	0.5 cups	0	0g	0g	0g
Milk	0.5 cups	12	1g	1g	1g
Unsalted butter	0.5 cups	136	0g	0g	15g
Granulated sugar	1 tsp	3	0g	1g	0g
Salt	0.5 tsp	0	0g	0g	0g
All-purpose flour	1 cup	76	2g	16g	0g
Large eggs	4 pieces	1	0g	0g	0g
Vanilla ice cream	1 pint	163	3g	19g	9g
Dark chocolate	200 g	199	3g	15g	14g
Heavy cream	0.5 cups	68	1g	1g	7g
Butter	1 tbsp	17	0g	0g	2g

Ingredients (11)

Directions

Step 1
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil.
Step 2
Remove from heat, add flour all at once, and stir vigorously until a smooth ball of dough forms. Return to low heat and cook for 1-2 minutes, stirring, to dry out the dough.
Step 3
Transfer dough to a mixing bowl. Beat in eggs one at a time, fully incorporating each egg before adding the next. The dough should be smooth and glossy.
Step 4
Pipe or drop tablespoonfuls of dough onto the prepared baking sheet. Bake for 25-30 minutes, or until golden brown, puffed, and firm. Turn off oven, prop door open slightly, and let puffs dry for 5-10 minutes.
Step 5
For chocolate sauce: Chop chocolate. Heat heavy cream until simmering, pour over chocolate. Let sit for 1 minute, then stir until smooth. Stir in butter until melted and glossy.
Step 6
Slice cooled choux puffs horizontally. Fill each with a scoop of vanilla ice cream. Reassemble the tops.
Step 7
Arrange profiteroles on serving plates and drizzle generously with warm chocolate sauce. Serve immediately.