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1
Heat oven to 425 degrees.
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2
If using hazelnuts, place on a baking sheet and roast until quite dark, about 10 minutes.
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3
Let cool slightly, then use a clean kitchen towel to rub off skins, discarding the skins.
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4
Crush nuts coarsely with a rolling pin or meat mallet and set aside.
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5
To make the puffs, put 1 cup/240 milliliters water, the butter and the salt in a saucepan over high heat and bring to a boil.
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6
Add flour and stir with a wooden spoon until mixture comes together and forms a sticky ball.
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7
Lower heat to medium and continue to cook, stirring, for a minute or 2 more.
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8
Transfer dough to the bowl of a stand mixer fitted with paddle attachment.
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9
Mix at medium speed to cool dough slightly, then increase speed and begin to add 4 eggs, 1 at a time.
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10
Make sure each egg is fully incorporated into dough before adding the next.
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11
When all eggs have been added, scrape down sides of bowl and beat again until dough is smooth and glossy.
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12
Line a pair of 12-by-18-inch baking sheets with parchment.
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13
Put dough in a pastry bag (or use two soup spoons) and form mounds that are 21/2 inches in diameter, 12 mounds per sheet, spaced evenly.
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14
Brush each mound with beaten egg, smoothing pointy tops with a finger.
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15
Bake for 10 minutes at 425 degrees, then reduce heat to 375 degrees and continue baking until puffs are well browned and crisp, about 25 minutes more.
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16
Cool to room temperature.
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17
(If desired, puffs may be baked in advance, frozen and recrisped at 400 degrees for 10 minutes.)
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18
Put cream and sugar in a small mixing bowl and whip to a soft, light consistency.
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19
To assemble profiteroles, cut puffs in half horizontally.
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20
Place 2 tablespoons softly whipped cream on the bottom half of each puff, then a scoop of ice cream.
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21
Replace the tops.
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22
Transfer filled profiteroles to dessert plates or bowls, 2 per serving.
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23
Drizzle with warm chocolate sauce and sprinkle with reserved crushed hazelnuts, if using.
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24
Dust with confectioners sugar and serve immediately.
