38 small scoops vanilla ice-cream
Basic choux pastry
60g butter, chopped
2/3 cup plain flour
3 eggs, lightly beaten
180g block dark chocolate, chopped
1/2 cup pure cream
Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
Spoon 2 level teaspoons dough onto prepared tray to form a mound. Repeat with remaining dough, 5cm apart on trays. Brush with reserved egg.
Bake 1 tray of profiteroles for 5 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 7 to 8 minutes or until golden and puffed. Using a small knife, carefully cut profiteroles in half horizontally. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining tray.
Make chocolate sauce Place chocolate and cream in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes or until smooth, stirring every 30 seconds.
Sandwich profiteroles with ice-cream. Drizzle with chocolate sauce. Serve.
This choux pastry recipe is best made on day of serving.
Unfilled choux pastry can be frozen in airtight containers or snaplock bags for up to 2 months. Thaw at room temperature.