Traditional profiteroles

One of my favourite French dessert. 🇫🇷 The real profiteroles are with ice cream and NOT custard cream.

Ingredients: 9 choux, 3 people

• 12 cl water
• 40 g butter
• 2 eggs
• 75 g flour
• Pinch of salt
• Vanilla ice cream
• 150 g dark pastry chocolate
• A bit of cream
• Few spoons of flaked almonds

Instructions:

1. In a pan, boil the water and the butter (cut in small pieces).
2. Once the mix has boiled, remove from the heat, add the flour in one time and mix vigorously.
3. After few minutes it should form a ball. This one should easily come off from the pan sides. Put the pan back on top of the heater for few seconds to dry the ball a bit, super quick!
4. Place the dough in a bowl. Add a first egg, mix vigorously until it’s perfectly incorporated into the dough.
5. Repeat with the second egg.
6. When your dough is soft but not too fluid form 9 small balls on a baking tray covered with baking paper. Leave some space between them. I do it with the spoon but you can use a pipping bag if you want really perfect “choux “.
7. Bake in pre heat oven at 200 ° C for 15 minutes, then lower to 180 ° C for 10 minutes.
8. Remove from the oven and let them cool down.
9. To set up the profiteroles make sure all is ready as timing is pretty important if you don’t want your ice cream to melt and your chocolate sauce to set again.
10. Cut each chou in two and place a big spoon of vanilla ice cream in the middle. Place back the top part.
11. For the chocolate sauce, melt the chocolate in a pan and add some cream at the end to make it more liquid.
12. Pour delicately the chocolate sauce on top of each chou and on the side for decoration.
13. Sprinkle some flaked almonds to finish!
14. Eat straight away before the ice cream melts!