PROFITEROLES: VANILLA ICE CREAM AND CHOCOLATE SAUCE

Profiteroles: Vanilla Ice Cream and Chocolate Sauce image

Provided by Cakes_And_Tips

Time 40m

Yield Serves 9

Number Of Ingredients 0

Previous Next

Steps:

Preheat the oven with static heat - 250C. Place an oven rack in the oven, on the second level from the bottom.
Pour the milk, water salt and sugar into a large saucepan and put on medium heat. While it heats, cut the butter into small cubes and add it to the milk
When the butter is melted, remove the saucepan from the heat and add the sifted flour all at once. Beat vigorously until the dough forms a ball that comes away from the sides of the pan. Return the dough to medium heat for about 1 minute. Roll the dough in the saucepan to dry it, until you have a large, dry block of dough. This step is very important. The more the dough is dried, the firmer it will be when you add the eggs.
Pour the dough into a large bowl and mix it a little to help it cool. Beat each egg one by one in a separate bowl, like for an omelette, and add it to the dough. Stir vigorously and make sure that the egg is incorporated before adding another. The dough must still be firm after the eggs are added.
Form chouquettes on a tray covered with baking parchment, using two spoons. Make sure they have space to expand. Place the tray in the oven, and reduce the oven temperature to 160C.
After 25 minutes, turn off the oven and let the chouquettes dry inside for another 10 minutes
To serve, fill each chou with plenty of vanilla ice cream, cover it generously with hot chocolate and sprinkle almond flakes on top! Bonne dégustation!