Profiteroles

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 1/2 cup cold water
• 1/4 cup butter
• 1/8 teaspoon salt
• 1/2 cup unsifted all-purpose flour
• 2 large eggs
• vanilla ice cream or strawberry ice cream or chocolar ice cream
• 1/4 cup granulated sugar
• 1/3 cup heavy cream
• 4 ounces semisweet baking chocolate
• 1 ounce unsweetened chocolate

Recipe

• 1 preheat oven to 400 degrees f.
• 2 in a small saucepan, combine water, butter and salt. over medium heat, bring to boiling.
• 3 remove from heat. immediately, with a wooden spoon, beat in all of the flour.
• 4 over low heat, beat until mixture leaves the side of the pan and forms a ball (1 to 2 minutes). remove from heat. add one egg, beat until well blended.
• 5 then add the other egg and beat until the dough is shiny and satiny, about 1 minute. drop the dough by rounded half-teaspoonfulls, 2 inches apart, onto an ungreased cookie sheet, to make 40 puffs.
• 6 bake for 25 to 30 minutes, or until puffed and golded-brown.
• 7 remove to wire rack; let cool completely.
• 8 to fill: vanilla, strawberry and/or chocolate ice cream.
• 9 while the puffs are baking, begin scooping ice cream, using the large end of a melon baller or a 1-teaspoon measuring spoon.
• 10 using whatever combo of ice cream you like, scoop into 40 balls.
• 11 place them into a chilled pan and immediately store in freezer until ready to assemble. to assemble: after puffs are completely cool, cut a slice from the top of each puff.
• 12 fill the puff with an ice cream ball, replace the top.
• 13 unless you are ready to serve them at once, place the filled puffs in the freezer.
• 14 of course, don't leave them there too long!
• 15 for chocolate sauce (makes 1 cup): 1/4 cup sugar 1/3 cup light cream 4 oz. semi-sweet baking chocolate, coarsely chopped 1 oz. unsweetened chocolate, coarsely chopped in the top of a double boiler, combine the sugar and 2 tablespoons cream.
• 16 cook, over boiling water, until the sugar is dissolved.
• 17 remove double boiler from heat, but leave top over bottom.
• 18 add the chocolate to the cream mixture and stir until melted.
• 19 with a spoon, beat in the remaining cream.
• 20 serve warm.
• 21 to serve: mound puffs in a serving dish, with the sauce in a bowl or gravy boat, and allow people to serve themselves.
• 22 have whipped cream, either plain, sweetened or flavored with vanilla or cream, available. or, serve individually by mounding 5 puffs into dessert dish.
• 23 it is still best, though, to allow people to serve themselves the sauce and whipped cream.