Ingredients
Choux pastry
- 150 g water
- 80 g butter, soft
- 1 pinch salt
- 10 g sugar
- 120 g flour
- 3 eggs

Chocolate sauce and 'Profiterole' preparation
- 250 g dark chocolate, min. 70 % cocoa, cut into pieces
- 40 g butter, soft
- 200 g milk
- vanilla ice cream, ready-made or homemade

Step 1
Preheat oven to 200C.

Step 2
Place water, butter, salt and sugar into mixing jar,
S1, RVS 200RPM, 100C, 2M


Step 3
Add flour,
S1, 1500RPM, 30S, S2;
Remove mixing bowl, set aside and let mixture cool for 10 minutes.


Step 4
Place mixing bowl into position. Add eggs
S1, 5500RPM, 30S，S2;
Fill choux pastry into an icing bag or freezer bag (cut 1 edge off). Pipe it out to form balls (walnut size) with 6 cm space between them on a baking tray covered with baking paper. Bake them in a preheated oven at 200C for 20 - 25 minutes. Switch off the oven, leave oven door slightly ajar and allow choux pastry to dry for 10 minutes. Remove them from the oven and allow to cool down completely.

Step 5
Place dark chocolate into mixing bowl,
S1, 9200RPM, 8S;

Step 6
Add butter and milk,
S1, 200RPM,100C 2M,S3
Place chocolate sauce into a bowl.

Step 7
Cut cold choux pastries into halves and place 2 - 3 bottom halves on each plate. On each pastry bottom, place a scoop of vanilla ice cream, cover with top pastry half and coat with chocolate sauce. Serve immediately with remaining chocolate sauce.