Profiteroles with ice cream and chocolate sauce

Ingredients:

Choux pastry

• 0.5 cups of milk
• 0.5 cups of water
• 110 g unsalted butter
• A pinch of salt
• 1 cup premium flour
• 4 large eggs

Sauce and filling

• 220 g semi-sweet chocolate, chopped
• 1 cup heavy cream
• 1/4 cup light corn syrup
• 4-6 cups of any ice cream

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with parchment paper or a silicone baking mat.
2. Choux pastry:
   
   Combine the milk, water, butter, and salt in a medium saucepan and cook over medium heat until the liquid begins to simmer and the butter has melted, 2-3 minutes. Add the flour and stir to form a dough. Cook, stirring, until the dough begins to pull away from the sides of the pan but does not darken, about 3 minutes.
3. Transfer the dough to a large bowl, add 1 egg, and beat with a mixer on medium speed until fully incorporated. Beat in the remaining 3 eggs, one at a time, until you have a sticky, glossy dough.
4. Transfer the dough to a pastry bag fitted with a 1-2 cm round tip. Pipe mounds of dough 2.5-4 cm wide and about 2.5 cm high onto the baking sheet, spacing them 2.5 cm apart; use a finger dipped in water to smooth out any pointed tips. Bake until crisp and dark golden, 25-30 minutes. Transfer the profiteroles to a wire rack and let cool completely.
5. Prepare chocolate sauce:
   
   Place the chocolate in a heatproof bowl. In a small saucepan, combine the heavy cream and corn syrup and bring to a simmer over medium heat. Immediately pour over the chocolate and cover the bowl with a lid. Let sit for 5 minutes, then stir until smooth.
6. Assemble the profiteroles:
   
   Cut the profiteroles in half horizontally. Place a medium-sized scoop of ice cream (about 80g) on ​​the bottom halves. Top with the tops and drizzle with chocolate sauce. Serve immediately.