Profiteroles

(Yields: 28 cream puffs.)
1 cup all-purpose flour
1 cup whole milk
1 stick cold butter, cut into pieces
½ tsp. Kosher salt
4 large eggs
1 cup chopped chocolate (I used bittersweet)
½ cup heavy cream
Vanilla ice cream, for serving

Bring the first 3 ingredients to a boil to melt butter; add all of the flour at once, beating vigorously with a spoon until dough pulls away from the pan. Stir and cook over low heat about 30 seconds or until a thin film forms on the bottom of the pan.

Beat in eggs, one at a time, until dough is shiny and not pasty. (If it is too thick, stir in a little milk to loosen it slightly.) Spoon dough onto parchment-lined baking sheets. Bake in a preheated 375˚ oven about 20 to 25 minutes or until puffed and evenly golden (you’ll know they’re done when the cracks that form are golden, too, and no longer pale). Transfer cream puffs to a wire rack to cool completely.

To make sauce, gently heat chocolate, heavy cream and a pinch of salt in a medium saucepan, stirring constantly. Warm until chocolate is melted and a shiny sauce forms. Split cooled cream puffs, sandwich them with ice cream, and serve with sauce.