profiteroles with
chocolate-espresso sauce

To make the profiteroles, preheat the oven to 210°C (415°F/Gas 6–7). Line 2 baking trays with baking paper. Place the butter, sugar and 250 ml (9 fl oz/1 cup) water in a saucepan over medium heat and bring to the boil. Add the flour and stir vigorously with a wooden spoon until the dough comes together to form a ball. Continue stirring for 2–3 minutes, then remove from the heat. Transfer to the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, one at a time, beating well after each addition.

Transfer the warm dough to a large piping bag fitted with a 1 cm (½ inch) plain nozzle and pipe 2.5 cm–3 cm (1 inch–1¼ inch) rounds about 2.5 cm (1 inch) apart onto the trays. Bake for 15 minutes, then reduce the heat to 180°C (350°F/Gas 4) and bake for a further 7–10 minutes. To test if the profiteroles are cooked, cut one in half; it should be hollow and dry inside, not eggy. Cool completely on wire racks.

To make the sauce, place all of the ingredients in the top of a double boiler over medium heat and stir until the chocolate has melted and the sugar has dissolved. Remove from the heat and keep warm.

To serve, halve each profiterole. Using a small ice-cream scoop, scoop out balls of ice-cream and place on the profiterole bases. Sandwich with the tops and drizzle with the sauce.

MAKES 48–50

1 litre (35 fl oz/4 cups) coffee ice-cream

PROFITEROLES

125 g (4½ oz) unsalted butter

2 teaspoons caster (superfine) sugar

185 g (6½ oz/1¼ cups) plain (all-purpose) flour

4 eggs

CHOCOLATE-ESPRESSO SAUCE

150 g (5½ oz) dark chocolate (65% cocoa solids), finely chopped

55 g (2 oz/¼ cup) caster (superfine) sugar

20 g (¾ oz) unsalted butter

125 ml (4½ fl oz/½ cup) thickened cream

125 ml (4½ fl oz/½ cup) espresso coffee