Profiteroles With Coffee Ice Cream

This is another recipe from the Gourmet March magazine which I have yet to make but plan to. The only unfortunate thing about this is that you need a pastry bag but if anybody knows another way to create them please expound. *Times do not include chilling time and are a round estimate*

• Ready In: 1 hr 15 mins
• Serves: 6
• Yields: 18 profiteroles

Ingredients

• FOR PROFITEROLES

• 1  quart coffee ice cream
• 3⁄8 cup unsalted butter, cut into pieces
• 3⁄4 cup water
• 1⁄4 teaspoon salt
• 3⁄4 cup all-purpose flour
• 3  large eggs

• FOR CHOCOLATE SAUCE

• 1⁄2 cup sugar
• 1  cup heavy cream
• 7  ounces bittersweet chocolate, fine quality and chopped (no more than 60% cacoa, if marked)
• 1⁄2 teaspoon pure vanilla extract

Directions

1. *Profiteroles*.
2. Chill a small metal baking pan in freezer.
3. Form 18 ice cream balls with scoop and freeze in chilled pan at least 1 hour (this makes them easier to transfer and serve).
4. Preheat oven to 425°F with rack in middle.
5. Grease a large baking sheet.
6. Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted.
7. Reduce heat to medium, then add flour right away and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds.
8. Transfer mixture to a bowl and let cool slightly, 2 to 3 minutes.
9. Add eggs 1 at a time, beating well with an electric mixer after each addition.
10. Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet. Try to keep them of equal size at least for appearance purposes and balance.
11. Bake until puffed and golden brown, 20 to 25 minutes total.
12. Prick each profiterole once with a toothpick, then return to oven to dry, propping oven door slightly ajar, 3 minutes.
13. *Chocolate Sauce*.
14. Heat sugar in a heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.
15. Remove from heat, then add cream and a pinch of salt (mixture should bubble and steam).
16. Remove from heat and add chocolate, whisking until melted, then whisk in vanilla.
17. Keep warm and covered.
18. *Serving Them*.
19. Halve profiteroles horizontally, then fill each with a ball of ice cream.
20. Put 3 (or preferred amount) profiteroles on each plate and drizzle generously with warm chocolate sauce.
21. *Notes*.
22. Ice cream and profiteroles can be made up to 1 day ahead.
23. Then recrisp the profiteroles on a baking sheet at 375 degrees and cook for about 5 minutes.