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1
Preheat the oven to 400.
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2
In a medium saucepan, combine the milk with the butter, vanilla and salt and bring to a boil over moderately high heat.
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3
Add the flour and, using a wooden spoon, beat until a smooth dough forms.
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4
Reduce the heat to low and cook the dough for 3 minutes, stirring constantly to dry it out.
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5
Remove the pan from the heat and beat in the 5 eggs, 1 at a time.
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6
Line 2 rimmed baking sheets with parchment paper.
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7
Drop 1 1/2-tablespoon-size mounds of batter onto the baking sheets, spacing them 2 inches apart.
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8
You will need 24 puffs.
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9
Brush the puffs with the beaten egg wash and bake on the 2 lower oven racks for 30 minutes.
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10
Reduce the oven temperature to 250 and bake for about 20 minutes longer, or until the puffs are browned and dry.
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11
Let the puffs cool to room temperature on the baking sheets.
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12
Raise the oven temperature to 325.
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13
Lightly oil a large rimmed baking sheet.
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14
In a medium bowl, stir the white sugar into the water until dissolved.
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15
Stir in the pistachios, then the turbinado sugar.
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16
Spread the coated nuts on the baking sheet in an even layer and bake for about 10 minutes, or until shiny.
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17
Let the candied nuts cool completely on the baking sheet, then break apart.
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18
In a medium saucepan, combine the sugar, cinnamon stick and corn syrup.
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19
Bring to a boil over moderate heat, stirring a few times to dissolve the sugar, and simmer until a deeply colored caramel forms, about 10 minutes.
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20
Meanwhile, in a saucepan, bring the cream just to a simmer.
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21
Remove the caramel from the heat.
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22
Slowly and carefully pour in the hot cream, stirring constantly; the caramel will bubble up, but keep stirring until the bubbles subside.
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23
Return the pan to the heat and stir to dissolve any hardened bits of caramel.
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24
Remove the pan from the heat, stir in the chocolate and let stand for a few minutes to melt.
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25
Discard the cinnamon stick and whisk the sauce until smooth.
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26
Cut each puff in half and set 3 bottom halves on each plate.
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27
Generously fill the profiteroles with ice cream and cover with the puff tops.
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28
Pour the caramel-chocolate sauce over the puffs, sprinkle with the candied pistachios and serve immediately.
