Profiteroles

Ingredients

• 1/2 cup water
• 1/2 cup whole milk
• 1/2 cup unsalted butter, cubed
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup all-purpose flour
• 4 large eggs
• 4 cups vanilla ice cream
• 1 cup chocolate sauce
• 1 tablespoon powdered sugar, for dusting

Method

1. 1

   Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. 2

   In a 6-quart saucepan, combine the water, milk, butter, salt, and sugar. Bring to a full boil over medium heat, stirring until the butter melts completely.

   5:00 · Bring to a boil
3. 3

   Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan.

4. 4

   Return the pan to low heat and cook the dough, stirring constantly, for 1 to 2 minutes to dry it out slightly.

   1:00 · Dry out dough
5. 5

   Transfer the dough to a mixing bowl and let cool for 5 minutes, stirring occasionally to release steam.

   5:00 · Cool dough
6. 6

   Beat in the eggs one at a time with a hand mixer or wooden spoon, fully incorporating each before adding the next, until the dough is smooth, glossy, and holds a thick ribbon shape.

7. 7

   Spoon or pipe the dough into 12 mounds, about 2 tablespoons each, onto the prepared baking sheet, spacing them 2 inches apart.

8. 8

   Smooth the tops of the mounds with a wet fingertip to tame any peaks, which helps the puffs bake evenly.

9. 9

   Bake at 400°F for 20 minutes, then reduce the oven temperature to 350°F and continue baking for 10 to 12 minutes, until deeply golden and firm to the touch.

   20:00 · Bake at 400°F
10. 10

    Turn off the oven, pierce each puff once with a skewer to let steam escape, and leave them in the oven with the door propped open for 10 minutes to dry out and crisp fully.

    10:00 · Dry puffs in oven
11. 11

    Transfer the puffs to a wire rack and cool completely, about 30 minutes.

12. 12

    Slice each puff in half horizontally and set a small scoop of vanilla ice cream in the bottom half, then replace the top.

13. 13

    Arrange the filled profiteroles on serving plates, warm the chocolate sauce briefly if desired, and spoon it generously over the top.

14. 14

    Dust lightly with powdered sugar and serve immediately.