Profiteroles With Coffee Ice Cream Recipe

How to make it

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• Make profiteroles:
• Chill a small metal baking pan in freezer. Form 18 ice cream balls with scoop and freeze in chilled pan at least 1 hour (this will make serving faster).
• Preheat oven to 425°F with rack in middle. Butter a large baking sheet.
• Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted.
• Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds.
• Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.
• Add eggs 1 at a time, beating well with an electric mixer after each addition.
• Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet.
• Bake until puffed and golden brown, 20 to 25 minutes total.
• Prick each profiterole once with a skewer, then return to oven to dry, propping oven door slightly ajar, 3 minutes.
• Cool on sheet on a rack.
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• Make chocolate sauce:
• Heat sugar in a 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.
• Remove from heat, then add cream and a pinch of salt (mixture will bubble and steam). Return to heat and cook, stirring, until caramel has dissolved.
• Remove from heat and add chocolate, whisking until melted, then whisk in vanilla and Cognac (if using). Keep warm, covered.
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• Serve profiteroles:
• Halve profiteroles horizontally, then fill each with a ball of ice cream.
• Put 3 profiteroles on each plate and drizzle generously with warm chocolate sauce.
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• NOTES:
• ~ 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.