Chocolate Profiteroles

Chocolate Profiteroles

Pate au Choux:

2 ¼ cups Milk

2 ¼ cups Water

1 pound butter

2 teaspoons salt

½ cup sugar

3 cups flour

18 eggs

Ice Cream:

You can make your own or purchase

Vanilla

Chocolate

Chocolate Sauce:

1 ½ cups water

½ cup espresso beans

2 ¼ cups heavy cream

1 ¾ cups chocolate chips

¼ cup cocoa powder

For the Chocolate Sauce:

Bring the water and espresso beans to a boil in a small saucepan. Add the cream and bring back up to a boil. Add the chocolate and stir until melted. Stir in the cocoa powder. Reduce heat and simmer until thick. Strain. Reheat before serving.

Preheat oven to 425 degrees.

To make the pate au choux:

In a large pot, bring the milk, water, salt, sugar, and butter to a boil. The butter needs to be completely melted and dispersed through. Add the flour all at once and stir until the paste forms a ball and pulls away from the sides of the pan. Remove from the heat and transfer to your electric/stand mixer. Start to mix, to cool down the paste. If the paste is not cooled, it will cook the eggs when you add them. Add the eggs one at a time. Completely mix in each one before you add another. The paste is now ready to use.

Using a pastry bag with a plain tip, pipe small circles about 1 ½ inches in diameter on a baking sheet.

Place in the oven and bake at 425 degrees for 10 minutes. Lower the heat to 375 and continue to bake until they are very well browned and very crisp. Remove from the oven and let them cool slowly in a warm place. When cool, slice in half with a serrated knife.

Scoop a small scoop of vanilla and chocolate ice cream onto each base and replace with the top.

Drizzle with Chocolate Sauce and serve.

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