Chocolate Hazelnut Profiteroles

• 4 1/2 tbsp butter, chopped
• 1/2 cup all-purpose flour, sifted
• 3 None large eggs
• None None chocolate ice cream, for filling
• -1 None Sauce
• 3.5 oz dark chocolate, melted
• 1 tbsp hazelnut spread

1. Preheat oven to 425u0b0F. Lightly grease and line 2 baking trays with parchment paper.
2. In a medium saucepan, combine 2/3 cup water and butter. Stir over low heat until butter melts. Bring to a boil then add flour. Stir vigorously with a wooden spoon until mixture leaves the side of the pan and forms a smooth ball. Remove from heat and transfer to a mixing bowl. Let cool slightly.
3. Add eggs, 1 at a time, beating thoroughly after each addition, until mixture is smooth and glossy. Transfer to a piping bag and pipe mixture into 50 - 1 inch rounds on prepared trays, 1 inch apart. Bake for 15 mins. Reduce heat to 350u0b0F and bake for 15-20 mins, until golden and crisp.
4. Turn off oven. Pierce the side of each puff then return to oven for about 30 mins to dry out. Transfer to a wire rack to cool. Cut each puff in 1/2.
5. Meanwhile, to make the sauce, combine chocolate and hazelnut spread. Dip top of each profiterole into sauce then fill with a scoop of ice cream. Sandwich halves back together. Serve immediately drizzled with remaining sauce.

butter, allpurpose flour, eggs, chocolate ice cream, sauce, dark chocolate, hazelnut spread

Taken from recipes-plus.com/api/v2.0/recipes/34350 (may not work)