Ice-cream hidden in a crispy choux pastry ball, covered in chocolate sauce. Can you think of anything better, seriously?
25g unsalted butter
3/4 cup water
3/4 cup flour
1 pinch of salt
1 cup heavy cream
1 tsp vanilla extract
1 pinch of salt
1.Pre-heat the oven to 200 degrees. Bring butter, water and 1 pinch of salt to boil, stirring well until the butter is melted.
2. Pour the flour all at once in the butter mixture and use a wooden spoon to beat until well combined and until it forms a ball. Set aside for 5 minutes to cool slightly.
3. Whisk in the eggs, but one at a time until well combined.
4. Cover a large tray with baking paper. Transfer the mixture to a pastry bag and pipe the profiteroles onto the baking tray. If you don’t have a pastry bag, use a ziplock bag and cut off the corner.
5. Bake for 25 minutes or until the profiteroles are puffed and golden. Try not to open the oven until it’s cooked or your pastry may run rise as desired.
6. Remove from oven and turn the oven off. Using a skewer or a small knife, prick each profiterole once and return the to the oven for 15 minutes to dry out.
7. To prepare the sauce, break the chocolate into rough pieces and melt it in a pan. Pour the cream in and mix with a wooden spoon until smooth and fully combined. Remove from the heat, add a pinch of salt, a splash of cognac if you wish and mix well.
8. To assemble the profiteroles, halve each choux horizontally, fill with a ball of ice-cream. Place 3 on each plate, over some whipped cream and drizzle generously with chocolate sauce.
The same choux pastry recipe can be used for eclairs.