Makes 36 cream puffs

  • 1 1/2 sticks (3/4 cups) unsalted butter
  • 1/4 tsp. salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 8 ounces semisweet chocolate
  • 1/3 cup sugar
  • 3 Tbsp. unsalted butter
  • 1 1/2 tsp. vanilla extract
  • 36 mini-scoops peppermint (or preferred flavor) ice cream (from 4 pints)

    Active time: 35 minutes
    Total time: 2 hours

    Heat oven to 425°. Line two large baking sheets with parchment paper. In a medium saucepan over high heat, bring 1 cup water, butter, and salt to a boil, stirring until butter is melted. Reduce heat to medium. Add flour all at once and cook, beating with a large wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, about 2 minutes.

    Using a mixer, add eggs one at a time, beating well after each addition, until dough is smooth. With a cookie dough scoop (or a rounded Tbsp.), scoop out 36 balls of dough and place 2" apart on prepared baking sheets. Bake until puffed and golden, about 26 to 28 minutes.

    Remove baking sheets from oven and slit side of each profiterole with a paring knife. Return baking sheets to oven, turn off oven, and let profiteroles dry slightly, about 5 minutes. Cool completely on baking sheets or wire racks.

    Meanwhile, in a small saucepan over low heat, place chocolate, 1/3 cup water, and sugar. Cook, stirring gently, until melted and smooth, about 3 minutes. Remove from heat, and stir in butter and vanilla extract.

    Heat oven to 325°. Warm profiteroles in oven until crisp, about 5 minutes. Cut in half crosswise and remove any soft undercooked dough. Place 3 profiteroles on each serving dish, fill each bottom with an ice cream ball, and replace top. Drizzle with warm chocolate glaze. Serve with remaining glaze.

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