Classic Profiteroles with Warm Chocolate Sauce

Instructions

• 1To start the profiteroles, place the flour, salt and sugar in a bowl and stir to combine.
• 2Place the butter, milk and water in a medium saucepan over medium heat and bring to a boil. Once boiling, immediately add the flour mixture all at once and stir vigorously for 3 minutes, or until the mixture comes away from the side of the pan and starts to form a ball.
• 3Transfer the mixture to the bowl of a stand mixer and let it stand for 2 minutes to cool slightly. Start mixing on medium speed and add the eggs one at a time, beat for 3 minutes, or until smooth and glossy.
• 4Insert the wire rack into position 6. Select Phase Cook for P1 and set the oven to Bake, No Fan, 350°F, for 25 minutes. Press Confirm for P2 and set the oven to Bake, No Fan, 325°F, for 25 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 5Spoon the choux dough into a piping bag fitted with a ½-inch plain piping tube.
• 6Spray the pizza pan with the cooking spray. Pipe the dough into 1½-inch rounds, about 1-inch high and about 1-inch apart.
• 7Lightly press the tip of each profiterole with a wet finger to flatten the peak. Spray with cooking spray to give them a shine.
• 8Once preheated, place the pan in the oven and bake for 25 minutes in P1. The oven will automatically switch to P2.
• 9The profiteroles should be crisp on the outside and dry in the center. If not, bake them a little longer. Cool on the tray.
• 10To make the chocolate sauce, bring the cream and milk to a boil in a small pan and remove immediately from the heat.
• 11Place the chocolate in a heatproof bowl and pour over the hot cream mixture. Stir until melted and smooth. Cover and set aside in a warm place to keep warm or refrigerate and reheat when needed.
• 12Use a serrated knife to slice a quarter off the base of each profiterole.
• 13Top each base with a scoop of ice cream and then the tops. Dust with powdered sugar. Spoon over the warm chocolate sauce and serve immediately.