Semifreddo Profiteroles with Ice Cream Recipe

Ingredients

• 50g (2oz) butter, cut into cubes
• 60g (2½oz) flour
• 2 large eggs, beaten
• 1 tub premium ice cream

For the chocolate sauce

• 200g (7oz) dark chocolate
• 2tsp coffee essence/espresso

Method

1. Preheat the oven to 200 C, 180 C fan, 425 F, gas 6. Heat the butter and 150ml (¼pt) water in a saucepan until it starts to boil, then remove from the heat. Tip in the flour and beat with an electric whisk until you have a smooth ball of dough. Now add the eggs, a few tablespoons at a time and beating in between each addition. The mixture at the end will be thick and glossy. Place generous teaspoonfuls of the mixture 5cm (2in) apart on a greased baking tray.

2. Bake for 15 minutes or until puffed up and golden brown. Remove from the oven and make a small hole in the base of each profiterole with a skewer. Turn the oven down to 160 C, 140 C fan, 300 F, gas 2 and bake for another 5 minutes. Remove and cool on a wire rack.

3. Once cooled, cut a slit in each profiterole and fill with ice cream (this can be done with a teaspoon and your fingers!). Place the ice cream-filled profiteroles in the freezer in a lidded box until ready to use. For the sauce, melt together the dark chocolate, coffee essence and 175ml (6fl oz) hot water and serve.