Profiteroles with Ice Cream and Fudge Sauce

Profiteroles with Ice Cream and Fudge Sauce

This version of the classic French cream puff will delight your family or guests.

YIELDS

12 servings

INGREDIENTS

Profiteroles

  • 1/2 cup water
  • 1/4 cup (1/2 stick) butter or margarine
  • 1 tablespoon Domino® Granulated Sugar
  • 1/2 cup all-purpose flour
  • 2 eggs
  • ice cream (any flavor)

Sauce

  • 6 ounces (6 squares) bittersweet chocolate, coarsely chopped
  • 1/2 cup heavy whipping cream
  • 3 tablespoons butter or margarine, cut into 1-inch cubes

INSTRUCTIONS

Profiteroles

Preheat oven to 400°F. Lightly grease baking sheet; set aside.

In medium saucepan, combine water, butter and sugar. Bring to a boil over high heat, stirring occasionally to melt the butter.

Remove saucepan from heat and add flour; stir until combined. Cook over low heat 30 to 60 seconds, or until dough comes away from the sides of the pan and forms a ball.

Remove from heat and add eggs, one at a time, beating well after each addition.

Drop dough by heaping tablespoons into 12 mounds, 3 inches apart, on prepared baking sheet.

Bake 30 to 35 minutes, or until golden. Remove from baking sheet; cool on wire rack.

To serve, using a serrated knife, cut off the tops of each puff; remove any soft dough from inside with a fork or spoon. Fill each puff with ice cream; replace the top of the puff.

Sauce

Place chocolate in medium bowl. In small saucepan, combine cream and butter. Bring cream mixture to a gentle boil. Remove from heat and pour hot cream mixture over chocolate.

Let mixture stand for 30 seconds. Whisk until smooth.

Serve warm, drizzled over profiteroles.