Profiteroles

A recipe from cooking-ez.com

For 40 profiteroles, you will need:

• 1 450 g choux pastry (pâte à choux)
• 2 200 ml vanilla ice cream
• 3 300 ml chocolate sauce
• 4 2 tablespoons milk
• 5 1 tablespoon caster sugar
• Total weight: 995 grams

Times:

Preparation	Cooking	Start to finish
1 hour 20 min.	15 min.	1 hour 35 min.

Step by step recipe

• 1: Preheat oven to 220°C or 428°F.
  Make 450 g choux pastry (pâte à choux).
  Using a forcing bag, pipe small heaps of dough (about 1 cm or 0.8 inch diameter) on a baking sheet.
  Round off the small peaks with a tablespoon dipped in milk.
  Sprinkle a pinch of sugar on each heap.
• 2: Put in the oven and cook until choux are golden brown.
  Leave to cool on a rack.
• 3: With a steak knife, split each choux in half, horizontally.
• 4: Fill each choux with a teaspoon of vanilla ice-cream.
• 5: And finally, top with plenty of chocolate sauce, warm or hot, and serve immediately.

Remarks

Classic profiteroles, as in this recipe, can be varied many ways: "inversed" with chocolate ice-cream and custard (crème anglaise), "mint out" with chocolate ice-cream, and mint crème anglaise or "mint in" with mint ice-cream and chocolate sauce, etc.
If you like them, you can sprinkle chopped almonds with the sugar top of dough heaps.
It's a dessert that can easily be made in advance, but filling with ice-cream and topping with chocolate sauce must be done at the last minute.
Contrary to most other recipes and websites, I think that profiteroles should be made with small "bite-size" puffs rather than big ones which need to be cut before eating. You should be able to eat profiteroles with a teaspoon.

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