Profiteroles with coffee ice cream

The grown ups version of an ice cream sundae, a crisp puff of pastry, coffee ice cream and rich chocolate sauce.

Ingredients:

• 6 tablespoons unsalted butter, cut into pieces
• 3/4 cup water
• 1/4 teaspoon salt
• 3/4 cup all-purpose flour
• 3 large eggs

To serve

• Coffee ice cream (recipe here) or cream if you prefer.
• Chocolate icing

Method:

Preheat oven to 200 C, place a rack in middle and spray a large baking sheet with cooking spray.

In a small heavy based saucepan bring butter, water, and salt to a boil, stirring until butter is melted.

Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from the side of the pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.

Add eggs 1 at a time, beating well with an electric mixer after each addition.

Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet.

Bake until puffed and golden brown (about 20 – 25 minutes).

Prick each profiterole once with a skewer, then return to oven to dry, propping the oven door slightly ajar for 3 minutes.

Cool on sheet on a rack.

Serve profiteroles:

Halve profiteroles horizontally, then fill each with a small ball of ice cream then drizzle generously with warm chocolate icing.

Note: Profiteroles can be baked 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Recrisp on a baking sheet in a 180 c oven 5 minutes. Cool before filling.