Profiteroles Glacees Au Chocolat
(Mini Cream Puffs with Ice Cream and Chocolate Sauce)
Source: Milwaukee Journal Sentinel
Serves 6 (3 each)

Scant 1/2 cup water
Scant 1/2 cup milk
7 Tbsp butter
1 cup plus 2 Tbsp flour
Pinch of salt and sugar
4 eggs
1 beaten egg, for glazing Chocolate sauce (see recipe)
Chantilly cream (see recipe)
Butter large baking sheet and set in refrigerator.

To make choux pastry, bring water, milk and butter to boil in saucepan.

Remove from heat; add flour, salt and sugar. Beat with wooden spoon until dry and very smooth, pulling away from sides of pan.

Add eggs, one at a time, stirring until pastry appears shiny and drops from spoon when lifted from pan. Incorporating eggs is easier with each egg added.

Preheat oven to 350 degrees.

Spoon pastry into piping bag fitted with plain nozzle. Pipe 18 small puffs onto refrigerator-cold buttered baking sheet. Brush tops with egg glaze, then flatten tops slightly with a fork.

Place in preheated oven and bake 20 minutes. Tops should be golden and dry looking. Cool puffs on wire rack.

Make chocolate sauce. (recipe follows)
Make chantilly cream. (recipe follows)

Halve profiteroles and fill with ice cream, such as good-quality vanilla. Serve 3 to a plate, drizzled with chocolate sauce and topped with chantilly cream.

Chocolate Sauce

Scant 1/2 cup sugar
3/4 cup plus 2 Tbsp water
9 ounces good-quality bittersweet dark chocolate, such as Lindt (no less than 60% to 64% cocoa butter content)
2 Tbsp butter

Bring sugar and water to boil in saucepan. Add chocolate, turn off heat, and stir until chocolate is melted. Stir in butter until smooth.

Chantilly Cream

3/4 cup whipping cream
2 Tbsp sugar
A few drops of vanilla extract

Whip cream with sugar and vanilla until soft peaks form.