Profiteroles With Coffee Ice Cream Recipe

How to Make Profiteroles With Coffee Ice Cream

1. **Make the Profiteroles:**
2. Chill a small metal baking pan in the freezer.
3. Bring 1 cup (2 sticks) of unsalted butter, 1 cup water, and 1/2 teaspoon salt to a boil in a small heavy saucepan. Stir until butter is melted.
4. Reduce heat to medium, add 1 1/2 cups all-purpose flour at once, and cook, beating vigorously with a wooden spoon, until the mixture pulls away from the sides of the pan and forms a ball (about 30 seconds).
5. Transfer the mixture to a bowl and let cool slightly (2-3 minutes).
6. Add 4 large eggs one at a time, beating well with an electric mixer after each addition. (If batter seems too thick, add a little water, one teaspoon at a time).
7. **Alternative to Pastry Bag:** Transfer the warm mixture to a ziplock bag. Snip off a tiny corner of the bag to pipe out the batter. You can also use two spoons to carefully drop spoonfuls of batter onto the baking sheet.
8. Pipe or spoon 18 mounds of batter, 1 inch apart, onto a greased large baking sheet. Try to keep them roughly the same size for even baking.
9. Bake at 425°F (220°C) with the rack in the middle of the oven for 20-25 minutes, until puffed and golden brown.
10. Prick each profiterole once with a toothpick, then return to the oven to dry for 3 minutes with the oven door slightly ajar.
11. **Make the Coffee Ice Cream:** (Recipe not included, use your favorite recipe or store-bought).
12. Form 18 ice cream balls using a small ice cream scoop. Freeze them in the chilled pan for at least 1 hour.
13. **Make the Chocolate Sauce:**
14. Heat 1 cup granulated sugar in a heavy saucepan over medium heat, stirring with a fork until it begins to melt. Stop stirring and cook, swirling the pan occasionally, until the sugar is a dark amber color.
15. Carefully remove from heat; add 1/2 cup heavy cream and a pinch of salt. Stir until combined.
16. Add 4 ounces of good quality semi-sweet chocolate, whisking until melted. Stir in 1 teaspoon vanilla extract.
17. Keep the chocolate sauce warm and covered.
18. **Assemble & Serve:**
19. Halve the profiteroles horizontally.
20. Fill each profiterole with a scoop of coffee ice cream.
21. Arrange 3 profiteroles per plate and drizzle generously with warm chocolate sauce.
22. Profiteroles and ice cream can be made up to 1 day ahead. Recrisp profiteroles at 375°F (190°C) for about 5 minutes before serving.