Prof i teroles wi th Vani l la Ice Cream and Warm Chocolate Sauce

Serves 8

Choux puff dough
1/4 qt Water
1/4 oz Salt
1/2 oz Sugar
3 oz Butter
1/2 cup Flour
4 Eggs

Chocolate sauce
5 oz Bittersweet
Chocolate, chopped
1 oz Sugar
3 oz Water
3.5 oz Heavy cream

In a medium-size sauce pot bring water, salt, sugar and butter to a boil. Slowly add the flour while stirring until a paste forms that does not stick to the pot. Remove pot from stove and keep stirring while adding the eggs slowly, one by one.

When the eggs are well incorporated and dough is ready, fill up a piping bag with a round tip (to shape the profiterole puffs). On a greased sheet pan, pipe 2” wide puffs, each at least 4” apart. Bake in a 300ºF oven for 25 to 30 minutes. Remove from oven. After puffs have cooled down, cut the top off each puff and fill with a scoop of your favorite vanilla ice cream; replace top on each puff and store in freezer until ready to serve.

To make chocolate sauce, bring water and sugar to a light boil, add the chocolate and cream, return to a light boil, and stir until blended.

To serve, place 3 puffs on each plate and top with the warm chocolate sauce

Biltmore Executive Pastry Chef Olivier Rodriguez