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1
Advance: Preheat the oven to 200C/400F/Gas Mark 6.
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2
Grease a baking sheet with 1 teaspoon of the butter.
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3
Make the choux paste.
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4
Bring the water and 100g/3oz of the butter to the boil.
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5
Tip in the flour.
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6
Stir vigorously with a wooden spoon, until the mixture comes away from the sides of the pan.
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7
Remove from the heat.
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8
Stir for 2 to 3 minutes.
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9
Allow to cool.
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10
Beat in 1 egg at a time.
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11
Put it into a piping bag and pipe 30 to 40 small bun shapes on the prepared baking sheet.
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12
Bake in the middle of the oven for approximately 10 minutes or until the choux pastry has risen to more than double its size and is golden.
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13
Make the sauce.
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14
Mix the cream, sugar, cocoa and syrup in a pan.
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15
Bring to the boil, stirring, then lower the heat, continue stirring and simmer for 20 to 30 minutes or until the sauce is thick and golden brown.
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16
Remove the saucepan from the heat.
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17
Stir in the butter and add vanilla sugar to taste.
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18
Stir occasionally while the sauce cools.
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19
Cut a split in the profiteroles and fill each with vanilla ice cream.
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20
Stack them on a serving plate in a pyramid shape.
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21
Pour over the sauce.
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22
If there is any sauce left over, serve separately.
