Profiteroles with Ice Cream and Fudge Sauce

The Profiteroles with Ice Cream and Fudge Sauce. This version of the classic French cream puff will delight your family or guests.

SERVING: Serves 12

INGREDIENTS:

Profiteroles

• 1/2 cup water
• 1/4 cup (1/2 stick) butter or margarine
• 1 tablespoon Granulated Sugar
• 1/2 cup all-purpose flour
• 2 eggs
• ice cream (any flavor)

Sauce

• 6 ounces (6 squares) bittersweet chocolate, coarsely chopped
• 1/2 cup heavy whipping cream
• 3 tablespoons butter or margarine, cut into 1-inch cubes

METHOD:

1. Profiteroles
2. Preheat oven to 400°F. Lightly grease baking sheet; set aside.
3. In medium saucepan, combine water, butter and sugar.
4. Bring to a boil over high heat, stirring occasionally to melt the butter.
5. Remove saucepan from heat and add flour; stir until combined.
6. Cook over low heat 30 to 60 seconds, or until dough comes away from the sides of the pan and forms a ball.
7. Remove from heat and add eggs, one at a time, beating well after each addition.
8. Drop dough by heaping tablespoons into 12 mounds, 3 inches apart, on prepared baking sheet.
9. Bake 30 to 35 minutes, or until golden.
10. Remove from baking sheet; cool on wire rack.
11. To serve, using a serrated knife, cut off the tops of each puff; remove any soft dough from inside with a fork or spoon.
12. Fill each puff with ice cream; replace the top of the puff.

Sauce:

1. Place chocolate in medium bowl. In small saucepan, combine cream and butter.
2. Bring cream mixture to a gentle boil. Remove from heat and pour hot cream mixture over chocolate.
3. Let mixture stand for 30 seconds. Whisk until smooth.
4. Serve warm, drizzled over profiteroles.

Source: https://www.dominosugar.com/recipe/profiteroles-ice-cream-and-fudge-sauce