Profiteroles

This is my mother's go to holiday dessert.  The dough can be made in the morning and then served at room temperature.  The recipe makes 6 but can easily be doubled.  You can store extras in a bag for up to 3 days.  Reheat slightly in the oven to re-crisp the outside. This si the same dough you use to make eclairs and cream-puffs.

Dough ingredients

1/2 cup water

1/4 cup butter

1/8 tsp salt

1/2 cup flour

2 large eggs

Chocolate glaze ingredients

1/2 cup of semi-sweet pieces

1 1/2 tbsp of milk

1 tbsp of butter

1 tbsp of light corn syrup

Ice cream of your choice (coffee or vanilla recommended)

Preheat the oven to 400.  In a small saucepan, combine water, butter and salt.  Over medium heat, bring mixture to a boil.  Remove from heat and immediately stir in the flour.  Over low heat, beat the mixture until it leaves the side of the pan and forms a ball, 1-2 minutes.  Remove from heat, using a mixer, beat in eggs one at time until well incorporated.  Beat the mixture for about 1 minute until it is shiny and has a satin like texture.  Drop the dough by rounded tablespoons on an ungreased cookie sheet.  Bake for 35-40 minutes, or until puffed and golden brown.  Puffs should sound hollow when lightly tapped with a fingertip.

For the glaze, combine the chocolate, butter, corn syrup and milk in the top of a double boiler.  Place over hot, not boiling water, stirring occasionally until the mixture is smooth and well blended.  Let cool slightly (or completely if serving later).  To serve, cut open the puffs to create a sandwich.  Fill the bottom with ice cream and top with the warm chocolate glaze.