A Light Profiterole recipe, cream puff filled with vanilla ice cream and topped with yummy chocolate.
Preheat oven to 425 F.
Put water, butter, sugar and a pinch of salt into a pot. Bring to a boil and add flour. Stir vigorously with a wooden spoon until the dough coheres and doesn’t stick to the sides of the pot. Remove from heat.
Add four eggs one by one, stirring vigorously after each egg. The mix must be soft but hold together.
Cover a cookie sheet with a layer of butter and flour and put the mix into a pastry bag. Squeeze about one inch of mix onto on to the pan for each pastry.
Cook for 15-20 minutes. They will be golden brown and puffed. Let cool completely
Melt one cup of dark chocolate. When melted add 3 tsp. cream to make the mixture more liquid.
Cut the choux in half delicately and insert a small scoop of vanilla ice cream inside. Put on dessert plates and drizzle the melted chocolate on top with a spoon.