Profiteroles with Coffee Ice Cream
"Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry (the same dough that cream puffs are made from), then drizzle it with full-bodied chocolate sauce...."
INGREDIENTS
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1 quart coffee ice cream
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6 tablespoons unsalted butter, cut into pieces
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3/4 cup water
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1/4 teaspoon salt
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3/4 cup all-purpose flour
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3 large eggs
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1/2 cup sugar
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1 cup heavy cream
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7 ounce fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
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1/2 teaspoon pure vanilla extract
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1 tablespoon Cognac or brandy (optional)
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Equipment: a small (about 1 1/2-inch) ice cream scoop; a large pastry bag fitted with a 3/4-inch plain tip
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