Choux Pastry Profiteroles filled with Ice Cream, Served with Chocolate Sauce

Choux Pastry:
Preheat oven to 400°F (200°C)

In heavy saucepan, combine water, butter and sa< bring to full boil. Remove from heat. Add flour all at once, stirring vigorously with wooden spoon until mixture forms smooth ball that leaves side of pan.

Return to medium-low heat; cook, stirring constantly, for 2 minutes. Let cool for 5 minutes.

Using electric mixer, beat in eggs, one at a time, beating well after each addition; continue beating until dough is smooth and shiny.

With spoon or pastry bag fitted with star tip, drop about 1 tablespoon (15 mL) dough for each profiterole about 2-inches (5 cm) apart onto parchment paper-lined or greased baking sheets.

Bake in oven for 25 minutes or until puffed, golden and crisp.

(Yield: about 30 profiterole pastry shells)

Chocolate Rum Sauce:
In small saucepan, combine chocolate, water, butter and coffee granules; cook over low heat, stirring frequently, until chocolate is melted. Remove from heat; stir in rum.

Profiteroles:
Slice top third from each profiterole, reserving tops. Pull out any moist dough inside. Soften ice cream in refrigerator for 15 minutes, if necessary. Fill each profiterole with scoop of ice cream. Replace tops.

Arrange profiteroles in bowl. Drizzle with chocolate rum sauce and serve immediately.

Source : © CanadianLiving.com