Profiteroles with Vanilla Ice Cream and Chocolate Sauce

• 1/2 recipe Pate a Choux, recipe follows
• 1 egg, beaten
• Store-bought vanilla ice cream
• Store-bought chocolate sauce
• Special Equipment: A pastry bag fitted with a #10 star tip, baking sheet, parchment paper, pastry brush
• 1 cup water
• 1 teaspoon salt
• 3 teaspoons sugar
• 6 tablespoons butter, cut in pieces
• 3/4 cup plus 2 tablespoons all-purpose flour, sifted
• 4 eggs, beaten

1. Preheat the oven to 400 degrees F.
2. With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 16 (1 1/2-inch rounds) spaced 1 to 2 inches apart on the parchment paper-lined baking sheet.
3. Brush lightly with the beaten egg and place in the oven.
4. Cook until golden and puffed, about 25 minutes.
5. Remove from the oven and cool on a baking rack.
6. Split the profiteroles nearly in half, leaving a little hinge at the back, and cradle a small scoop of vanilla ice cream inside each.
7. Divide the profiteroles between bowls and pour over some chocolate sauce.
8. Serve cold.
9. In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted.
10. Off the heat, add the flour all at once and beat vigorously with a wooden spoon.
11. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan.
12. Take off the heat and empty the dough into a clean mixing bowl.
13. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass.
14. Divide the dough into 2 even quantities, 1 part to be used for the profiteroles, the other for gougeres.

egg, vanilla ice cream, chocolate sauce, pastry, water, salt, sugar, butter, flour, eggs

Taken from www.foodnetwork.com/recipes/profiteroles-with-vanilla-ice-cream-and-chocolate-sauce-recipe.html (may not work)