- water - 1 cup
- unsalted butter - 1/2 cup
- sugar - 1 teaspoon
- salt - 1/2 teaspoonfuls
- flour - 1 glass
- eggs - 3-4 pieces (large)
- vanilla ice cream - 450 Grams
- thick cream - 3/4 Glass (chocolate sauce)
- butter - 1 Art. spoon (chocolate sauce)
- semisweet chocolate - 220 Grams (chocolate sauce)
- extract of vanilla - 1/4 teaspoons (chocolate sauce)
1. Preheat the oven to 190 degrees and lining the two baking sheets with parchment paper. In a saucepan with a thick bottom, bring water, butter, sugar and salt to a boil over medium heat, stirring to melt the butter completely. Add flour and continue stirring. 2. Remove from heat and put the dough in a bowl. With a mixer, whip the dough at medium speed. Add eggs one at a time and whip. The dough should be thick and smooth. 3. Place the dough in a confectioner's bag with a round tip and squeeze the profiteroles 5 cm apart. Do profitroles high and round, as far as possible. 4. With a wet finger, gently smooth the top of each profiterole, making it smooth. Place the profiteroles in the oven and bake for 15 minutes. 5. Meanwhile make chocolate sauce. Mix the cream and butter in a small saucepan over medium heat. Warm the mixture until the bubbles appear on the edges of the pan, do not bring the mixture to a boil. Add the chopped chocolate and vanilla extract, remove from heat and mix until the chocolate melts and the sauce becomes thick. 6. Lower oven temperature to 175 degrees and continue baking profiteroles from 15 to 20 minutes, depending on their size. Do not open the oven door until the profiteroles are firm to the touch. Profiteroles should rise well and be golden in color. Let them cool down. 7. Using a serrated knife, cut the profiteroles slightly more than half (you can cut them completely). Lay the profiteroles on a dessert plate and place the ice cream inside. 8. Dip each profiterole into the chocolate sauce, decorate with mint leaves and serve.
Servings: 10-12