Profiteroles Draft

How I make it

Puffs

1. Preheat the oven to 400°F (200°C) and line 2 baking sheets with parchment paper.

2. Bring the water, milk, butter, sugar and salt to a boil in a saucepan over high heat, stirring.

3. Remove from the heat, add the flour all at once and stir hard with a wooden spoon until smooth.

4. Return the pan to the heat and keep stirring for a few minutes, until the dough is smooth and pulls away from the sides.

5. Transfer the dough to a stand mixer with the paddle and mix for 2 minutes, until it cools to room temperature.

6. Add the eggs gradually. After the third egg, add half an egg at a time until the dough is thick and sticky. Scrape down the bowl with a spatula as you go.

7. Transfer the dough to a piping bag (no more than a third full at a time) and pipe the shapes you want onto the sheets.

8. Brush with the egg wash and flatten the tops lightly with a fork.

9. Bake for about 15 minutes, until browned.

10. Lower the oven to 300°F (150°C), switch to convection and bake for about 5 minutes more.

11. The puffs are done when they feel light and the cracks on the sides are golden. Cut one open to check the center isn't damp.

12. Cool completely on a rack before filling or glazing.

Chocolate sauce

1. Put the chocolate in a bowl.

2. Bring the cream, butter, sugar and glucose to a boil in a saucepan.

3. Pour half the cream mixture over the chocolate, wait a few minutes and whisk until smooth.

4. Pour in the rest of the cream, stir and strain through a fine sieve.

Assembling and serving

1. Fill each puff with a scoop of vanilla ice cream and set on serving plates.

2. Drizzle with warm chocolate sauce, sprinkle with toasted almonds and serve.

What I've learned

• Don't panic: the dough looks broken at first in the mixer, but it comes together as it mixes.
• For the last 5 minutes of baking I sometimes prop the oven door open a crack to let the steam out.
• The sauce keeps for about a week in the fridge; rewarm it in the microwave or over a water bath.