- 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
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.
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.
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.
Top Tip for making Semifreddo Profiteroles with Ice Cream
Take the profiteroles out of the freezer 10 minutes before serving them and pour over the hot sauce at the table.