Chocolate Profiterole Filled with Ice Cream, Cold, Crunchy, and Refreshing

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• 250 ml water
• 115 grams margarine or unsalted butter
• 150 grams medium-protein all-purpose flour
• 1/4 tsp salt
• 1 tsp granulated sugar
• 4 large eggs
• 500 ml ready-made vanilla or chocolate ice cream
• 150 grams dark cooking chocolate (DCC), chopped
• 150 ml heavy cream (whipping cream)
• to taste powdered sugar, for dusting

👩‍🍳 Instructions

1. 1 Preheat the oven to 200°C (400°F). Prepare a flat baking sheet and line it with parchment paper.
2. 2 Make the choux pastry: put the water, margarine, salt, and granulated sugar into a saucepan. Cook over medium heat, stirring, until the margarine melts and the water comes to a boil.
3. 3 Once boiling, turn off the heat and immediately add all the flour at once. Stir quickly and firmly until the dough is smooth, well combined, and no longer sticks to the pan.
4. 4 Turn the heat back on to low, and cook the dough while continuing to stir for 1-2 minutes to remove excess moisture. Remove from heat and transfer to a bowl, then let it cool until just warm to the touch.
5. 5 Add the eggs one at a time into the warm dough, mixing well after each addition before adding the next egg, until the batter is thick, smooth, and forms a ribbon when lifted.
6. 6 Transfer the batter into a piping bag or a plastic bag with the corner snipped off, then pipe small mounds about the size of a ping-pong ball onto the baking sheet, spaced well apart.
7. 7 Bake for 20 minutes at 200°C (400°F) until puffed up and golden, then lower the temperature to 180°C (350°F) and bake for another 10-15 minutes until dry and crisp. Do not open the oven door during this process so the puffs don't collapse.
8. 8 Remove from the oven, poke a few holes in the bottom of each puff with a toothpick to release the steam, then let cool completely on a wire rack.
9. 9 Make the chocolate sauce: heat the heavy cream until it's almost boiling, turn off the heat, add the chopped dark cooking chocolate, let it sit for 1 minute, then stir until the chocolate is completely melted and smooth (ganache).
10. 10 Once the puffs are completely cool, slice off the top or make a small hole in the bottom, then fill with ice cream using a small spoon or a piping bag.
11. 11 Arrange the ice cream-filled profiteroles on a serving plate, drizzle with warm chocolate sauce, dust lightly with powdered sugar, and serve immediately before the ice cream melts.

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📊 Nutrition Facts / serving

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