Ingredients
1 c. water
1/2 c. (1 stick) unsalted butter, cut into ½” cubes
Pinch kosher salt
1 1/4 c. all-purpose flour
4 to 5 large eggs
Ice cream, for serving
1/2 c. heavy cream
1 1/2 c. semisweet chocolate chips
2 tbsp. coconut oil
Preparation
Step 1Make the pâte à choux: Adjust an oven rack to center position and preheat the oven to 425°. Line two baking sheets with parchment paper.Step 2In a medium pot or pan, heat the water, salt, and butter over medium heat. When the butter has fully melted and the edges start to bubble, add all of the flour at once. Stir with a wooden spoon until the dough comes together (it will begin to leave a film of paste along the bottom of the pan), about 2 minutes over medium heat.Step 3Transfer the pasty mixture to the bowl of a stand mixer fitted with a paddle attachment or to a medium bowl if using a hand mixer). Mix on medium speed until the paste is no longer releasing steam, 3 to 5 minutes.Step 4Crack the eggs into a small bowl and break apart using a fork. Add the eggs a tablespoon or 2 at a time to the paste and mix until fully incorporated. Continue adding the eggs a tablespoon or 2 at a time, until the dough is thick and glossy. (Depending on the weather and how much the paste has been cooked, you may need more or less egg.)Step 5Spoon the dough into a pastry bag fitted with a large round tip. Pipe onto prepared baking sheets into mounds 1½” wide by 1” tall and 2” apart from one another. Using a wet finger, tap down to level out the peaks.Step 6Bake until golden brown, about 20 minutes. (Underbaked dough will look great coming out of the oven, but then collapse as it cools. Make sure that the puffs are uniformly golden brown and sound hollow when tapped.) Let cool as you prepare the chocolate sauce. Step 7Make the chocolate sauce: Fill a medium pot with 1” of water and bring to a simmer. In a medium bowl, add the heavy cream and chocolate and place the bowl right on top of the pot. (Watch out for steam!) With a whisk or heat-proof spoon, stir until fully melted and combined. Add the coconut oil and stir to combine.Step 8Using a serrated knife, cut the puffs in half. Top each bottom with a small scoop of ice cream, and sandwich. Step 9Spoon chocolate sauce over the top.
Vanilla ice cream is traditionally used as a profiterole filling, but any flavor works.
