How to make it

  • For Profiteroles:
  • Bring the water, sugar and butter to a simmer over high heat. Reduce the heat to medium, add the flour and stir rapidly. The flour will absorb the water quickly and a dough will form and pull away from the sides. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two. Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer. (If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don’t want to cook the eggs too quickly.)
  • Add the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to furry, slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.
  • Spoon or pipe dough onto a baking sheet (press the peaks down with a moistened finger, they can burn) and bake in a hot oven (425 for 10 minutes, 350 for another half hour or so, is ideal)
  • For Sauce:
  • heat cream and sugar in saucepan (do not boil). Remove from heat and add chocolate, whisking until melted, then whisk in vanilla and kahlua (if using). Keep warm, covered.
  • Serve profiteroles:
  • Halve profiteroles horizontally, then fill each with a ball of each ice cream. Put 1 vanilla and 1 coffee profiterole on each plate and drizzle generously with warm chocolate sauce.
  • Tips:
  • Ice cream balls can be frozen up to 1 day (cover with plastic wrap after 1 hour).
  • Profiteroles can be baked 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Recrisp on a baking sheet in a 375°F oven 5 minutes. Cool before filling.

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