Chocolate Ice Cream Profiteroles

INGREDIENTS

• For the choux pastry:
• 60g salted butter
• 130ml water
• 80g plain flour
• 3 Dunnes Stores large free range eggs

For the chocolate sauce:

• 60ml single cream
• 30g caster sugar
• 50g dark chocolate (70% cocoa solids), finely chopped
• Dunnes Stores French style vanilla ice cream

METHOD

1. Preheat the oven to 220°C/425°F/Gas Mark 7 and line two large baking sheets with baking parchment.
2. Place the butter in a saucepan with 130ml water and bring to a steady boil until the butter has melted.
3. Remove the pan from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place the pan back over the heat and beat the dough in the saucepan for about 40 seconds. Remove from the heat once again and set aside. Beat one of the eggs in a small bowl.
4. Add the remaining two eggs to the warm dough, one at a time, beating thoroughly until completely incorporated after each addition. Add a little of the beaten egg at a time until the mixture has a consistency that will hold its shape when piped. It should be smooth, shiny and just about falling from the spoon.
5. Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe small swirls of dough onto the lined baking sheets, leaving about 4cm between each swirl. Brush each one with the leftover beaten egg.
6. Place in the oven, reducing the heat to 190°C/375°F/Gas Mark 5, and bake for about 15–20 minutes until the choux pastry balls have risen and are golden and crisp.
7. Transfer to a wire rack and use a sharp pointed knife to pierce holes on the underside of the buns. Allow to cool completely before filling.
8. To make the chocolate sauce, put the cream and sugar into a small saucepan and simmer gently until the sugar has dissolved. Remove from the heat and stir through the chocolate until melted and smooth.
9. To assemble the profiteroles, cut each one in half and fill with one scoop of vanilla ice cream.
10. Pile the profiteroles onto a serving plate, drizzle over the chocolate sauce and decorate if desired. Serve straight away.