2 c. water
1/2 pound butter
1 t. salt
1 T sugar
2 c. all-purpose flour
8-10 eggs
1 egg, for egg wash
1 t. water

Heat the water, butter, salt, and sugar, and bring to a rolling boil. With a wooden spoon, quickly stir in the flour and continue to stir until a ball has formed. Cook one minute, stirring constantly to prevent the mixture from sticking to the bottom of the pot. Remove from heat, and place in mixer bowl with paddle attachment; mix on medium speed. Gradually add the eggs, stopping the mixer occasionally to scrape down the sides of the bowl. Mix until the batter is glossy and has cooled slightly. Fit a pastry bag with a No. 6 or No. 9 plain tip and fill the bag with the batter. Pipe mounds on parchment-lined sheet pans. Whisk remaining egg and water for an egg wash. Lightly brush each mound with the egg wash. Bake at 425 15 minutes, then reduce temperature to 350 and bake 20 to 30 minutes. Profiteroles should be deep, golden brown. Allow profiteroles to cool. Cut open and fill puffs with scoops of ice cream. Top with
warm glossy chocolate sauce, and garnish with almond lace.

Almond Lace
Makes 12 Triangles

2 c. sugar
1 c. cold water
2 c. sliced almonds, toasted

In a heavy saucepan gently combine sugar and water, avoiding getting sugar up the walls of the pan. Boil the mixture, brushing down the sides of the pan with cold water, if necessary, until the mixture becomes a light-colored caramel. Dip the bottom of the saucepan into ice water to stop the cooking. Let cool
slightly until caramel falls off a spoon in a slow stream.Spread almonds on a sheet pan. Drizzle caramel over sliced almonds in a lacy fashion to form a flat triangle shape. Let cool. Lift off sheet pan and store in an airtight container.

Yum!!!

A~