Categories: pastry

Ingredients

• 6 Tbsp. water
• 3 Tbsp. unsalted butter, cut up
• 2 Tbsp. milk
• 1/8 tsp. salt
• 1/2 cup all-purpose flour
• 2 eggs
• 1 pint premium cherry ice cream
• 7 oz. bittersweet or semisweet chocolate, chopped
• 1/4 cup heavy whipping cream
• 2 Tbsp. kirsch, cherry juice or orange juice

Directions

1. Heat oven to 425 degrees. Bring water, butter milk and salt to a boil in small saucepan over medium heat. Remove from heat; stir in flour all at once to make thick paste. Cook over low heat 1 minute, stirring constantly. Remove from heat; cool 5 minutes.
2. With spoon, stir in eggs one at a time until fully blended. (Dough will be soft and shiny.) Drop onto parchment paper-lined baking sheet in 18 (1 1/2-inch) mounds. Place in oven; immediately reduce oven temperature to 375 degrees.
3. Bake 25 minutes or until puffed and browned. Prick each puff with tip of knife; bake an additional 3 minutes. Cool completely on wire rack.
4. Cut each profiterole in half; fill with small scoop of ice cream. Cover and freeze. (Profiteroles can be made 1 week ahead.) Place in refrigerator 10 minutes before serving.
5. Microwave chocolate, cream and kirsch in small microwave safe bowl on medium 1 minute. Stir until chocolate is melted and smooth. Serve warm over profiteroles. (Sauce can be made 3 days ahead. Cover and refrigerate. Warm gently in microwave before serving.)

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