-
1
For the profiteroles: Preheat the oven to 425 degrees F.
-
2
In a small saucepan, combine 1/2 cup water, the butter and the salt and bring to a boil.
-
3
Reduce the heat, add the flour all at once and stir it vigorously with a wooden spoon.
-
4
Cook until the mixture has formed a ball with a slightly sweaty sheen to it, and has pulled away from the pan.
-
5
Transfer to a mixing bowl and let cool for 3 to 4 minutes; the mixture does not have to be cold, just cool enough not to cook the eggs when added.
-
6
Using an electric mixer, or lots of good old-fashioned elbow grease, beat in the eggs one at a time; do not add the second egg until the first is fully incorporated.
-
7
Add in the cinnamon and beat for another second to combine.
-
8
Transfer the mixture to a pastry bag equipped with a large straight tip, and pipe 1-inch balls onto a baking sheet lined with parchment paper.
-
9
Be sure to leave at least 1 inch between each of the ballsthey grow!
-
10
When done, dip your finger in water and smooth the top of each ball where the pastry bag released the dough.
-
11
Bake in the preheated oven for 20 to 25 minutes, rotating the baking sheet halfway through to ensure even cooking.
-
12
When done, the puffs should be light, airy and dry inside.
-
13
Cool on a rack.
-
14
For the chocolate sauce: Fill a saucepan with 1 inch of water and bring to a boil.
-
15
Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with the boiling water.
-
16
Pay careful attention that the mixing bowl does not touch the surface of the boiling water.
-
17
Add the cream, butter, corn syrup and cinnamon and stir until the chocolate has melted and everything is combined.
-
18
This is a pretty quick process.
-
19
Once the chocolate has melted, remove it from the double boiler set-up.
-
20
When ready to serve, cut the profiteroles in half horizontally and fill them with ice cream.
-
21
Top with warm chocolate sauce.
