Ingredients

1 cup water
1/2 cup (1 stick) unsalted butter
1 teaspoon sugar
Pinch salt
1 cup sifted all-purpose flour
1 teaspoon baking powder
3 large eggs
1 quart vanilla ice cream
Chocolate Sauce, recipe follows
Confectioners' sugar and fresh mint, for garnish, optional

Directions

Preheat the oven to
400 degrees F and line 2 baking sheets with parchment paper.

To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle
boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at

once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away
from the sides of the pot. Remove from the heat and scrape the dough into a mixing bowl. Using a standing or
hand-held mixer, beat the dough on medium speed to cool it off a bit. Add the eggs, 1 at a time, stopping to
scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a
thick, smooth, and glossy paste.

Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread;
keep the mounds as high and round as possible. You can use a pastry bag fitted with a star tip or a large
spoon, your choice. Place the pans in the oven and bake for 10 minutes. Reduce the heat to 350 degrees F. and
continue to cook for 25 minutes. Do not open the oven door or remove the pans from the oven until the puffs
are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before
filling.

Using a serrated knife, slice the pastry puffs almost in half. Place 3 profiteroles on each dessert plate and
fill with a scoop of ice cream. Drizzle the chocolate sauce over the top; garnish with confectioners' sugar
and fresh mint, if desired.

Ingredients

Chocolate
Sauce:

Directions

3/4 cup heavy cream
1 tablespoon butter
1/2 pound semisweet chocolate, cut in chunks

1/4 teaspoon pure vanilla extract

Combine the cream and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until
bubbles appear around the sides of the pot, but do not allow the cream to boil. Mix in the chocolate and
vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth. May be served warm
or chilled.