Profiteroles have been around since the 16th century in one form or another. And while some may find the idea of making a puff pastry a little intimidating, I can assure you it really is one of the easiest recipes create. Either sweet or savory you can wow your guests with the classic puff with little effort.
6 TBSP unsalted butter
3/4 cup water
1/4 tsp salt
3/4 cup all purpose flour
3 large eggs
Put racks in the upper and lower thirds of the oven adn preheat to 425 degrees. Use silpats or butter two large baking sheets.
Combine butter, water, and salt in a 2 quart heavy saucepan and bring to a boil over high heat, stirring until butter is melted. Reduce heat to medium. Add flour all at once and cook, beating with a wooden spoon until mixture pulls away from the sides of the pan and forms a ball, about 30 seconds. Transfer the mixture to the mixing bowl and let it cool slightly. With an electric mixer at high speed, beat in eggs one at a time, beating well after each addition.
Transfer warm mixture to a pastry bag and pite 18 peaked mounds, 9 per baking sheet (about 2 inches in diameter) about 1 inch apart. Bake profiteroles, switching position of sheets halfway through baking, until puffed and golden, 20 to 25 minutes total. Cool on a rack.
To serve the profiteroles:
Halve each profiterole horizontally with a serrated knife. Put a small scoop of coffee ice cream in each. Top with hot fudge sauce and serve immediately.
*A nice short cut to help get it to the guests faster: Scoop the ice cream ahead of time. Line a baking sheet with wax paper and scoop out the number of ice cream portions you need and place it back in the freezer until time of service. Then you can have the profiteroles as sliced and plated just waiting for the ice cream placement.
**The profiteroles can be made up to a day before and kept sealed in an airtight container at room tempurature until ready to serve. You can reheat in a 375 degree oven to crisp them for about 5 minutes, then cool before filling and serving.