Profiteroles

Serves 8

For the choux pastry:

• 4 eggs,

• 150 g flour,

• 20 g caster sugar,

• 75 g butter (+ 15 g for greasing the baking tray),

• ½ tsp salt.

For the filling and the chocolate sauce:

• ½ L vanilla ice cream,

• 250 g dark chocolate,

• 100 mL milk,

• 50 g butter.

Preparation

Preheat oven to 210ºC and grease a baking tray. To make the choux pastry, pour 250 mL cold water to a pan and add the sugar, salt and butter chopped up. Bring to the boil and remove from the heat. Add the flour and mix well with a wooden spoon. Put back on a low heat for a few seconds so that the dough becomes dry and elastic. Remove from the heat and add the eggs, one at the time, while mixing energetically until the dough is homogenous. Form little balls of dough and spread on the baking tray, leaving space for them to expand. Bake for 15 minutes. Leave the oven ajar and bake for a further 5 minutes. Let the choux to cool.

To prepare the sauce, melt the chocolate in a pan with the butter and milk on low heat and set aside. Split the choux in half and fill them with ice cream. Then pour the chocolate sauce over them and serve immediately.