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flour all at once and beat it with a wooden spoon until the mixture comes together and forms a
dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the
bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel
blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is
thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches
wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs.
With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons
to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until
lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they
sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the
steam to escape. Set aside to cool.
For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and
stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace
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