Profiteroles with Ice Cream & Chocolate Sauce

1. Preheat the oven to 400°.

2. In a heavy saucepan, combine the water, salt, sugar and butter. Set over medium-high heat and bring to a boil.

3. Add the flour all at once, stirring constantly with a wooden spoon, until the flour is smoothly incorporated. Cook, stirring, for one additional minute.

4. Remove from the heat and transfer to a mixing bowl. Using an electric mixer, beat in the eggs one at a time until completely incorporated.

5. Use a 4-ounce (#16) scoop to portion batter onto parchment- lined sheet trays, allowing at least 1-inch in between. Bake until very brown and crisp, about 35 minutes.

6. Allow to cool at room temperature. Slice in half horizontally, fill with ice cream, and top with Chocolate Sauce.

NOTE: Other fillings can include whipped cream or pastry cream. Baked profiteroles should be stored at room temperature in an airtight container. Baked profiteroles can also be frozen prior to filling. Thawed or day-old profiteroles will become soft; if you wish, you can re-crisp them in a 350º oven for 10 minutes, and then cool before filling.