Chocolate choux pastry
- ¼ cup plus 2 tsp (70 ml) whole milk
- ¼ cup (60 ml) water
- ¼ teaspoon (1 g) salt
- 3 tbsp plus 1 tsp (1.75 oz./50 g) butter, diced, plus extra for greasing
- ½ cup (2 oz./60 g) all-purpose flour
- 2 tablespoons (15 g) unsweetened cocoa powder
- ⅔ cup (5.25 oz./150 g) lightly beaten egg (about 3 eggs)
Crisp cacao topping (craquelin)
- 3 tbsp plus 1 tsp (1.75 oz./50 g) butter
- ¼ cup (1.75 oz./50 g) light brown sugar
- 2 tbsp (15 g) unsweetened cocoa powder
- ¼ cup (1.25 oz./35 g) all-purpose flour
White chocolate ice cream
- 2 cups plus 3 tbsp (540 ml) water
- ½ cup plus 1½ tbsp (2.5 oz./70 g) non-fat powdered milk
- 2.75 oz. (80 g) invert sugar
- 1 tbsp plus 2 tsp (20 g) sugar
- 0.2 oz. (5 g) stabilizer
- 10 oz. (280 g) white chocolate, chopped
- ½ cup (125 ml) heavy whipping cream
- ⅓ cup (75 ml) water
- ½ cup (3.25 oz./95 g) sugar
- ⅓ cup (1.5 oz./40 g) unsweetened cocoa powder
- 0.5 oz. (12 g) glucose syrup
- 3.25 oz. (95 g) dark chocolate, 70% cacao, chopped
- Disposable pastry bag
- Stand mixer
- Instant-read thermometer
- Immersion blender
- Ice cream maker
Making the chocolate choux pastry
Grease a baking sheet with butter. In a saucepan, bring the milk, water, salt, and butter to a boil. Sift the flour and cocoa powder together. Remove the saucepan from the heat. Add the sifted ingredients all at once and stir energetically with a spatula until the mixture forms a thick paste. Return the saucepan to low heat and stir to dry the paste out; the dough should pull away from the sides of the pan. Again, remove from the heat and add the beaten eggs a little at a time, stirring until the dough is smooth and a line drawn through it with a spatula closes up slowly. Transfer the dough to the pastry bag, snip off the tip and pipe out 1¼ –1½-in. (3–4 cm) puffs on the baking sheet.
Making the crisp cacao topping (craquelin)
In the stand mixer fitted with the paddle beater, beat all of the ingredients together until they form a paste. Place it between 2 sheets of parchment paper and use a rolling pin to roll out as thinly as possible. Chill flat in the refrigerator for about 20 minutes, then cut out disks using a cookie cutter the same size as the choux puffs. Place a disk on top of each puff. Preheat the oven to 340°F (170°C/Gas mark 3) and bake for 30–40 minutes, until well puffed up and nicely browned.
Making the white chocolate ice cream
In a saucepan, heat the water to 122°F (50°C). Stir in the powdered milk and invert sugar to combine. Stir in the sugar and stabilizer and heat to 185°F (85°C), then cook for an additional 2 minutes. Pour the hot mixture over the white chocolate. When melted, mix to combine, and strain through a fine-mesh sieve. Refrigerate for at least 3 hours to allow the flavors to mature. Process with an immersion blender and churn in an ice cream maker according to the manufacturer’s instructions. Store in the freezer until you are ready to assemble.
Making the chocolate sauce
In a saucepan, bring the cream, water, sugar, cocoa powder, and glucose syrup to a boil. Pour the liquid over the chocolate and stir well until very smooth.
Assembling the profiteroles
When the choux puffs have cooled, cut the top third off each one to make a lid. Place a scoop of white chocolate ice cream on the base of each puff and then top with the lids. Place in the freezer on a baking sheet in a single layer until ready to serve. Serve with the chocolate sauce drizzled over the puffs (about 2 tbsp/1.5 oz./40 g per person).
It’s better to fill the choux puffs ahead of time to prevent the ice cream from melting too quickly when the dessert is served.
Storage: Serve immediately, or store in an airtight container in the freezer for up to 1 week