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1
Make the banana rum ice cream:
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2
Combine the cream, milk, sugar, and vanilla bean in a medium saucepan.
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3
Cook over medium-high heat, stirring, until the sugar is dissolved and the milk is warm, 125 degrees.
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4
Fill a large bowl with ice water and place a metal bowl large enough to hold the cream mixture in it.
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5
Whisk the egg yolks for 1 minute in a large bowl.
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6
Remove the vanilla from the cream and scrape the seeds back into the cream.
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7
Slowly pour a little warm cream into the eggs, whisking as you pour.
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8
Continue stirring in the rest of the cream.
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9
Once you have added all the cream, pour the mixture into the saucepan.
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10
Bring the mixture to a medium-high simmer, stirring continuously, until the mixture thickens, coats the back of a spoon, and is 170 degrees.
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11
Remove the mixture from the heat and immediately pour it through a sieve into the metal bowl in the ice bath.
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12
Stir the mixture for several minutes to speed the cooling.
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13
Using an electric mixer, beat the banana puree and the rum until smooth.
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14
Whisk the banana mixture into the cream mixture.
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15
Stir until cool.
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16
Refrigerate for at least 3 hours, then freeze in an ice-cream maker according to the manufacturers instructions.
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17
Make the pate a choux:
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18
Preheat the oven to 400 degrees.
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19
In a 2-quart heavy-duty saucepan combine the water, butter, milk, sugar, and salt, and bring to a high simmer until the milk mixture is scalding, stirring until the butter is completely melted.
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20
Remove the pan from the heat.
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21
Add all the flour at once and, using a wooden spoon, stir until the mixture is a thick paste.
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22
Return the saucepan to low heat and cook, stirring, for 1 minute to dry out the mixture.
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23
Transfer the choux paste to the bowl of an electric mixer.
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24
Using the paddle attachment, beat the mixture at low speed for 1 minute to cool it down.
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25
Add the eggs, one at a time, mixing after each addition.
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26
The dough should be soft and sticky.
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27
Fit a pastry bag with a plain 1/4-inch round tip.
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28
Fill the bag with the choux paste.
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29
Line a baking sheet with parchment paper.
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30
Pipe out the choux paste 1 inch apart into rounds 2 inches in diameter and about 1/2-inch high.
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31
You should have 18 in total.
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32
Bake the pate a choux in the preheated oven for 15 minutes, then reduce the heat to 300 degrees and bake until golden brown, 10 to 15 minutes.
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33
Remove the profiteroles from the oven and place on a rack to cool.
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34
Turn them over and gently pierce the bottom of each profiterole with a sharp knife.
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35
Reserve.
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36
Make the chocolate sauce:
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37
Place the chocolate, cream, butter, and vanilla in the top of a double boiler or metal bowl set over simmering water.
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38
Melt gently, then stir until smooth.
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39
If you want a thinner sauce, add a bit more cream.
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40
Be careful not to overheat the sauce or it will seize up.
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41
If it does, just stir in more cream.
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42
Serve warm.
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43
Assemble the profiteroles:
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44
Cut the profiteroles in half crosswise.
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45
Scoop some ice cream into each bottom half.
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46
Replace the tops and place 3 on each of the 6 dessert plates.
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47
Pour some warm chocolate sauce over them, and serve.
