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1
Preheat the oven to 425 degrees F.
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2
Put the water, butter, and salt in a heavy 2-quart saucepan.
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3
Bring to a boil over high heat, stirring occasionally, to melt the butter.
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4
Remove the pan from the heat and add the flour all at once.
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5
Stir with a wooden spoon until the dough comes together to form a ball.
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6
Place the pan over medium heat and beat constantly until the dough pulls away from the sides of the pan, about 4 minutes.
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7
Do not let it burn.
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8
A film may form on the bottom of the pan.
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9
Put the dough in an electric mixer fitted with a paddle attachment.
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10
Add the eggs 1 at a time, beating well after each addition.
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11
Scrape down the sides of the bowl and continue to beat the dough for 4 minutes at high speed.
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12
Feel the dough: it should be sticky at first and then smooth and glossy.
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13
Line a sheet pan with parchment paper, and use a little bit of the dough to stick the corners of the paper down.
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14
Transfer the dough to a piping bag fitted with a large tip.
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15
Pipe the dough into 2-inch balls spaced about 1-inch apart on the parchment paper.
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16
Bake for 15 minutes; then rotate the tray and lower the oven temperature to 350 degrees F. Continue to bake for 10 minutes.
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17
Turn the oven off, leaving the door slightly open to let the profiteroles cool in the oven.
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18
To assemble, cut the profiteroles in 1/2 using a serrated knife.
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19
Place a scoop of ice cream on the botton 1/2 of the profiterole.
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20
Put the top on and drizzle with caramel sauce.
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21
Caramel Sauce:
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22
1 1/2 cups sugar
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23
1/2 cup water
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24
1 cup heavy cream
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25
1 tablespoon unsalted butter
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26
Special equipment: a pastry brush
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27
Put the sugar and water in a 2-quart saucepan over medium heat.
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28
Stir once or twice to dissolve the sugar.
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29
Increase the heat to high and use a pastry brush dipped in cold water to brush down any crystallized sugar that forms on the side of the pan.
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30
Let the mixture bubble and caramelize until it is amber, about 5 to 7 minutes.
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31
Remove from the heat and whisk the cream in very slowly.
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32
Stir in the butter.
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33
Cool to room temperature before serving.
