Mini Profiteroles With Vanilla Bean Cream and Dark Chocolate Glaze

Choux Pastry/Profiterole Shells

Cut the 8 Tbsp butter and add to saucepan with water, milk, salt, sugar. Bring to simmer on medium heat, stirring constantly.

Reduce heat and add all the flour. Stir constantly until all comes together in a sort of thick, shiny, ball shape. Cook for just a bit longer to cook the flour, about a minute and remove from heat.

Once cooled a bit, you can transfer to a new bowl and ensure coolness before adding eggs.

Start beating with mixer on low and you will slowly add each egg, one at a time. You may only need 3 instead of 4. Mix 30 seconds between each egg addition so you can assess the batter. Batter should be shiny, smooth, and gently cascade off of the mixer's paddles when lifted.

Add to piping bag with small round-tip (Wilton 1A).

Prepare 2 baking sheets with parchment paper and lightly brush with water to keep more moisture in the oven while baking.

Preheat oven to 400

Pipe 1.5-2 inch rounds on the baking sheet about 2 inches apart.

Wet finger and tap down the point on each puff (flatten out). Brush gently with egg wash.

Bake for 20 minutes at 400 and do not open the oven! Reduce to 350 and bake for 8-10 minutes longer until lightly golden brown on top.

Once they come out of the oven you must poke a small hole in the top in order to let the puffs steam a bit.

Let cool and slice in half. Add your vanilla bean ice cream shortly after and your melted chocolate. You can save baked cream puffs in an air-tight container and freeze for up to a month. Let come to room temperature to eat and then pop in the oven for a bit to crisp up.