French cuisine · Desserts & Sweets

Chocolate Profiteroles

Small choux buns filled with vanilla ice cream and drizzled with warm chocolate sauce at the table.

Ingredients · for 6 servings

• 125 ml water
• 125 ml whole milk
• 100 g butter
• 150 g flour
• 4 eggs
• 1/2 tsp salt
• 1 tsp sugar
• 750 ml vanilla ice cream
• 200 g dark chocolate
• 200 ml cream
• 1 tbsp butter for the sauce

Instructions

1. Bring the water, milk, 100 g butter, sugar and salt to a boil, stir in the flour all at once and cook the mixture for 2 min until it forms a smooth ball and the bottom of the pot shows a white film.
2. Let the dough cool for 5 min and vigorously work in the eggs one at a time, until it falls from the spoon in a glossy point.
3. Using a smooth 12 mm tip, pipe about 30 walnut-sized mounds 4 cm apart onto two baking sheets, smooth the tips with a damp finger and bake in the oven preheated to 190°C for 25-28 min until golden brown and dry.
4. Immediately after baking, prick the buns on the side with the tip of a knife so the steam escapes, and let cool completely on a rack.
5. For the sauce, heat the cream, melt the roughly chopped dark chocolate in it while stirring, and finally stir in 1 tbsp butter until the sauce is glossy.
6. Halve the buns horizontally, place a small scoop of vanilla ice cream in each, put the lid on and drizzle with the warm chocolate sauce at the table, eating immediately.