Profiteroles with Chocolate and Caramel

Directions

For the choux pastry: 

1) Mix the water, butter and slat in a pan and bring to boil. Remove from the heat and add the flour all at once, stirring continously with a wooden spatula. Place the pan over high heat and cook, stirring continously, until the mixture leaves the sides of the pan. Remove from the heat and cool for 5 minutes. Mix in the eggs, one at a time, stirring to incorporate well after each addition. 

2) Fill pastry into a piping bag attached with a round nozzle. Pipe into walnut-sized shapes, 2.5cm apart on a silicon mat or baking paper-lined baking tray. Beat 1 egg and brush with egg wash. 

3) Bake in a preheated oven at 356°F for 15minutes or until golden brown. Allow for puffs to cool down and dry out in the oven with the door open. 

To assemble the profiteroles:

1) Cut the top of the choux bun with a serrated knife. 

2) Place a scoop of ice cream in the hollow base and cover with the top. 

3) Place 3 choux buns on a plate or a cup and drizzle with Hero Chocolate and Hero Caramel Topping.

Tips fore a crispier puff: 

• Use water, not milk
• Leave the puffs in the oven with the door open after baking to dry them out further. 
• Never use a higher quantity of egg than water; if the dough is not flexible enough, add water. 
• Glaze with egg wash. 

Tips: 

• Use chocolate or coffee ice cream and top only with Hero Caramel Topping. 
• For faster assembling, prepare the scoops of ice cream in advance and keep it in the freezer on a tray covered with cling film.