Chocolate Hazelnut Profiteroles

1. 1

   Preheat oven to 425u00b0F. Lightly grease and line 2 baking trays with parchment paper.

2. 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. 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 350u00b0F and bake for 15-20 mins, until golden and crisp.

4. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.