Ingredients:

  • 1 cup water
  • 1/2 cup unsalted butter, cubed
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1 cup all-purpose flour, sifted
  • 4 large eggs, room temperature
  • 4 oz bittersweet chocolate (60% cacao), finely chopped
  • 1/2 cup heavy cream
  • 1 tbsp light corn syrup
  • 1/2 tsp vanilla extract
  • 1 pint vanilla bean ice cream

Instructions:

  1. Boil the base. Combine 1 cup water, 1/2 cup cubed butter, 1 tsp sugar, and 1/2 tsp salt in a saucepan over medium high heat.
  2. Incorporate the flour. Dump the 1 cup sifted all purpose flour into the boiling liquid all at once and stir vigorously with a wooden spoon. Cook until a film forms on the bottom of the pan.
  3. Cool the panade. Transfer the dough to a bowl and let it sit for about 3-5 minutes.
  4. Add eggs slowly. Beat in the 4 large eggs one at a time, making sure each is fully absorbed before adding the next. Stop when the dough is glossy and hangs in a V shape from your spoon.
  5. Prep for baking. Preheat your oven to 400°F (200°C) and line a tray with parchment.
  6. Shape the puffs. Pipe or spoon 2 inch mounds onto the tray, leaving space for them to double in size. Smooth down any pointy tails with a wet finger so they don't burn.
  7. Initial over high heat bake. Bake for 15 minutes at 400°F (200°C) without opening the door. Wait until they have puffed and started to turn golden.
  8. Final drying bake. Drop the oven temp to 350°F (180°C) and bake for another 10 minutes until the shells are firm and sound hollow when tapped.
  9. Make the sauce. Heat 1/2 cup heavy cream and 1 tbsp corn syrup until simmering, then pour over 4 oz chopped chocolate. Whisk until velvety and add 1/2 tsp vanilla.
  10. Assemble and serve. Slice the cooled puffs in half, fill with a scoop of 1 pint vanilla ice cream, and pour the warm sauce over the top immediately.