Profiteroles

Craquelin (optional)

1. In the bowl of a stand mixer, using the flat beater, mix all the ingredients until obtaining a smooth paste.
2. Roll out the paste to about ⅛ inch (3 mm) thickness between 2 sheets of parchment paper.
3. Place the craquelin paste still in the parchment paper on a baking sheet and place it in the freezer for at least 30 minutes.

Choux pastry

1. In a non-stick saucepan, add the water, salt, sugar and butter and heat over low heat until the butter is just melted (do not boil).
2. Off the heat, add the flour all at once and stir vigorously with a wooden spoon.
3. When there are no more lumps, put the pan back on the heat and dry the dough over low to medium heat, stirring it vigorously continuously so that it dries out, for about 2 to 3 minutes.
4. As soon as a thin film of dough adheres to the bottom of the pan and the dough easily forms a nice ball that detaches from its walls, it is ready.
5. Transfer the dough to a large bowl, stirring it from time to time to help it cool down.
6. Preheat the oven to 430 F (220°C).
7. When the dough is lukewarm, pour the equivalent of the volume of an egg and mix with a wooden spoon for 15 seconds.
8. Repeat the operation, adding the rest of the eggs little by little and waiting for one to be completely incorporated before adding the next one. The dough should be shiny, smooth, with a texture similar to very thick pastry cream.
9. The choux pastry is ready to use. It should be used immediately.
10. Using a spatula, transfer it to a pastry bag fitted with a plain choux pastry tip about ⅓ inch (8 mm) in diameter.
11. Line the baking sheet with parchment paper and, using the pastry bag, pipe 18 small heaps of dough about 1 inch (3 cm) apart.
12. Take the craquelin out of the freezer. It should be very cold.
13. Using a plain cookie cutter, cut 1 inch (3 cm) diameter rounds of craquelin and place them on each choux pastry.
14. Put the puffs in the oven and immediately lower the oven temperature to 390 F (200°C).
15. Bake them for 10 minutes then lower the oven temperature again to 350 F (175°C) and bake again for about 15 minutes or until they are golden brown.
16. Never open the oven door during the entire baking time.
17. Remove the puffs from the oven and let them cool off the baking sheet.

Chocolate sauce

1. Place all the ingredients in a non-stick coated saucepan and bring to a temperature of 175 F (80°C).
2. Leave to rest for 2 minutes and, using a hand blender, mix everything quickly without introducing air bubbles.
3. The sauce should be enjoyed at a temperature between 70 F and 105 F (20°C and 40°C) depending on taste; the colder it is, the thicker it will be.

Assembly

1. Pierce the bottom of each choux using a thin pastry tip.
2. Take the vanilla ice cream out of the freezer and let it soften a little. Work it to soften it.
3. When it is soft enough, pour it into a pastry bag fitted with a ⅓ inch (8 mm) pastry tip.
4. Fill the profiteroles with vanilla ice cream quickly and place them in the freezer immediately for about 30 minutes.

Service

1. Place one or more profiteroles on a plate and let them warm up for a few minutes.
2. At the same time, warm the chocolate sauce gently either in the microwave or in a bain-marie.
3. Generously pour warm sauce over the chocolate profiteroles and serve immediately