Profiteroles

Ah...yes! Profiteroles are one of my favorite desserts. Unlike the draditional Profiteroles filled with pastry creme, instead this is filled with Ice Cream and topped with home made Chocolate Sauce. Here is a little secret, don't forget to serve a little extra chocolote sauce to allow for that extra indulgence. I will take mine with extra chocolate sauce please! Enjoy!

Choux Pastry
1/2 cup milk
1/2 cup water
8 tablespoons (1 stick butter,
cut into small pieces
1 teaspoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
5 large eggs, 1 beaten

Preheat the oven to 375 F.
Bring the milk, water, butter, sugar, and salt to a boil in saucepan. Stir in the flour with a wooden spoon for 1 minute.
Remove from the heat and add the 4 eggs one at a time, stirring each one well in.
Using a pastry bag with a 1/2-inch tip, pipe small balls of choux pastry (about the size of a walnut) onto a baking sheet.
Lightly brush the balls with beaten egg.
Bake for 20-50 minutes, until puffed and crisp. Cool completely.

Chocolate Sauce
4 oz bittersweet dark chocolate, chopped
1/2 cup milk
1/4 cup heavy cream
2 tablespoons granulated sugar
2 tablespoons unsalted butter, cut into small pieces

Place the chocolate in a heatproof bowl.
Bring the milk, cream, and sugar to a boil in a saucepan. Pour onto the chopped chocolate and let stand to melt the chocolate. Add the butter and whisk until smooth.

To Assemble The Profiteroles
Cut each profiterole in half. Fill the bottom half with small scoop of vanilla ice cream and cover with the top half. Sprinkle with confectioners' sugar.
Quickly arrange the profiteroles in individual dishes or on a serving dish, drizzle with hot chocolate sauce, and serve immediately.