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1
Preheat the oven to 350F.
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2
Line a baking sheet with parchment paper; set aside.
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3
Bring the butter, sugar, salt, and 1/2 cup water to a boil in a small saucepan over medium-high heat.
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4
Remove from heat; stir in the flour.
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5
Return to medium-high heat; stir with a wooden spoon until the batter pulls away from the sides of the pan, about 4 minutes.
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6
Transfer the batter to the bowl of an electric mixer fitted with the paddle attachment.
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7
Mix on low speed until slightly cooled, about 2 minutes.
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8
With the mixer on medium speed, add the eggs one at a time, mixing well after each addition.
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9
Test the batter for doneness by dabbing it with your finger; as you pull away, a sticky thread should form.
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10
If not, add the egg white, 1 teaspoon at a time.
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11
Fit a pastry bag with a 1/2-inch round tip, and fill with batter.
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12
Pipe 1 1/2-inch-diameter rounds 2 inches apart on the lined sheet.
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13
Gently smooth the peaked tops with a moistened fingertip.
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14
Bake until golden brown, 28 to 30 minutes.
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15
Let cool completely on a wire rack.
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16
If not using immediately, store at room temperature in an airtight container up to 3 days, or freeze up to 1 month.
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17
To assemble the profiteroles, halve them horizontally, and fill with a 1 1/2-ounce scoop (3 tablespoons) semifreddo.
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18
Top the profiteroles with chocolate sauce.
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19
Preheat the oven to 350F.
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20
Toast the nuts on a baking sheet until pale golden brown, about 10 minutes.
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21
Let cool completely.
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22
Pulse the nuts and chocolate in a food processor until coarsely ground.
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23
Add 1/3 cup sugar; pulse until combined, about 7 times (do not overprocess; mixture should not form a paste).
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24
Set aside.
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25
Beat the cream in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form.
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26
Transfer to a large bowl; cover with plastic wrap, and refrigerate.
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27
Meanwhile, beat the egg whites in the clean bowl of an electric mixer fitted with the whisk attachment until soft peaks form.
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28
Add the vanilla and remaining 1/3 cup sugar; beat until stiff peaks form.
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29
Fold the egg whites into the whipped cream; gently fold in the nut mixture.
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30
Spoon into a glass baking dish; smooth with a rubber spatula.
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31
Press plastic wrap on the surface; freeze at least 4 hours, and up to 1 week.
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32
Whisk chocolate, corn syrup, and 1/4 cup hot water in a small bowl until smooth.
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33
If not using the sauce immediately, refrigerate, covered, up to 3 days; bring to room temperature before using.
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34
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
