Profiteroles

My mother used to make these for Christmas dinner. This recipe makes 40 puffs, which serves 8. For the pastry:

• Ready In: 1 hr 5 mins
• Yields: 1 cup

Ingredients

• Puffs

• 1⁄2 cup cold water
• 1⁄4 cup butter
• 1⁄8 teaspoon salt
• 1⁄2 cup unsifted all-purpose flour
• 2  large eggs

• Filling

•  vanilla ice cream or  strawberry ice cream or   chocolar ice cream

• Chocolate Sauce

• 1⁄4 cup granulated sugar
• 1⁄3 cup heavy cream
• 4  ounces  semisweet baking chocolate
• 1  ounce  unsweetened chocolate

Directions

1. Preheat oven to 400 degrees F.
2. In a small saucepan, combine water, butter and salt. Over medium heat, bring to boiling.
3. Remove from heat. Immediately, with a wooden spoon, beat in all of the flour.
4. Over low heat, beat until mixture leaves the side of the pan and forms a ball (1 to 2 minutes). Remove from heat. Add one egg, beat until well blended.
5. Then add the other egg and beat until the dough is shiny and satiny, about 1 minute. Drop the dough by rounded half-teaspoonfulls, 2 inches apart, onto an ungreased cookie sheet, to make 40 puffs.
6. Bake for 25 to 30 minutes, or until puffed and golded-brown.
7. Remove to wire rack; let cool completely.
8. To fill: Vanilla, strawberry and/or chocolate ice cream.
9. While the puffs are baking, begin scooping ice cream, using the large end of a melon baller or a 1-teaspoon measuring spoon.
10. Using whatever combo of ice cream you like, scoop into 40 balls.
11. Place them into a chilled pan and immediately store in freezer until ready to assemble. To assemble: After puffs are completely cool, cut a slice from the top of each puff.
12. Fill the puff with an ice cream ball, replace the top.
13. Unless you are ready to serve them at once, place the filled puffs in the freezer.
14. Of course, don't leave them there too long!
15. For chocolate sauce (makes 1 cup): 1/4 cup sugar 1/3 cup light cream 4 oz. semi-sweet baking chocolate, coarsely chopped 1 oz. unsweetened chocolate, coarsely chopped In the top of a double boiler, combine the sugar and 2 tablespoons cream.
16. Cook, over boiling water, until the sugar is dissolved.
17. Remove double boiler from heat, but leave top over bottom.
18. Add the chocolate to the cream mixture and stir until melted.
19. With a spoon, beat in the remaining cream.
20. Serve warm.
21. To serve: Mound puffs in a serving dish, with the sauce in a bowl or gravy boat, and allow people to serve themselves.
22. Have whipped cream, either plain, sweetened or flavored with vanilla or cream, available. Or, serve individually by mounding 5 puffs into dessert dish.
23. It is still best, though, to allow people to serve themselves the sauce and whipped cream.