A cream puff filled with scrumptious ice cream covered with rich chocolate. These profiteroles are an elegant dessert, made with quality vanilla ice cream and superior chocolate.
Profiteroles
3/4 cup water
1/4 cup milk
1/4 teaspoon sea salt
6 tablespoons unsalted butter
1 cup flour
4-5 eggs, 1 cup
Ganache
1/2 cup chocolate
1/4 cup heavy cream
vanilla ice cream
In a small saucepan on medium heat add water, milk, salt and butter heat to boil remove from heat add flour and mix with a wooden spoon till ball forms, return to heat for 1 minute. Place in mixer and cool for 7 minutes. Add one egg at a time, batter should be smooth. Fill pastry bag and swirl dough in about 2" diameter circles or you can make mini eclair shapes or drop by tablespoon on a baking sheet, lined with parchment paper or a silpat mat. Cook 20 minutes at 400 degrees or until golden brown. When cooled completely fill with ice cream and drizzle chocolate on top.
Ganache: In a small pot heat chocolate and heavy cream and stir with a wooden spoon.
