Profiteroles

This recipe is a Salud recipe... very good!

Pate a choux dough:

1 cup water

pinch salt

2 oz butter

1 1/2 teaspoons sugar

1 cup flour

4 eggs

Chocolate glaze:

1/2 cup heavy cream

4 oz bittersweet chocolate

Preheat oven to 375. Combine the water, salt, butter, and sugar in a saucepan. Bring mixture to a boil. Remove pot from heat and stir in flour all at once, mixing well with a wooden spoon. Return pot to the stove and cook over medium heat until the dough begins to come away clean from the sides of the pan.

Place dough in the bowl of an electric mixer and let cool for 5 minutes. Add eggs one at a time, mixing at medium speed between each addition (with a paddle attachment).

Put dough in a pastry bag and pipe 1/2 inch high (balls for profiteroles, 4" long for eclairs) on a baking sheet lined with silpat or parchment paper. Bake shells 25-30 minutes until golden brown. Turn off oven. Make a slit in each shell and return to the oven for 10-15 minutes, allowing the insides to dry out.

Chocolate glaze:

Heat cream in a small saucepan until just simmering. Add chocolate and whisk until smooth. Let come to room temperature before using.

Slice profiteroles in half and place a scoop of gelato (or pipe some whipped cream inside) in the center. Cover with the top of the shell and drizzle with or dip in chocolate.