Profiteroles with Chocolate Sauce and Vanilla Ice Cream

They say that it doesn’t take long to get over travel if you have to do it for work. I think I would like the opportunity to know, though. To whirlwind through Europe or over to the States for a little while, go to a couple of meetings and get a feel for whether I was going to get sick of it or not. I think it would depend a lot on what you were doing. A boring job is a little less boring in a foreign lcation, but I think the boring would soon take over again (see this post for more info on boredom). I think I’m lucky with my job in that regard – never a dull day.

A friend once told me about a friend of a friend of hers, whose job it was to traverse the globe finding items of inspiration¬† for designers (I don’t remember what kind). I reckon it would be hard to get sick of that, that kind of thing really appeals to me. A lot of Australians share this strong feeling of what ze Germans call Wanderlust. I hold a theory that it is because our Northern European genetics are not equipped to deal with the harsh climate that we live in year round. Those of you who know me are probably already aware of my impossibly pale skin, and yearning for winter, and constant whinging when it’s hot.

You may also be aware of the numerous cock and bull theories that I hold. Whatever, I’ve always been the ideas girl! Details are for people who can’t think of a new idea fast enough! And in a charachteristic lightening-quick change of topic; I shall now direct your attention to the profiteroles gracing your computer screen. These are up there in my Paris Must Eat list. My boyfriend orders these every time we go to Rhubarb Rhubarb, a total favourite of ours.

It’s a crispy, rich pastry with a soft interior, stuffed full of vanilla ice cream and swathed in a rich bitter chocolate sauce. I finished it off with a sprinkle of flaked almonds. The not too sweet pastry shells contrast fantastically with the creamy ice cream, and the thick hot-fudgey sauce provides some chewiness, and a nice warm element to the dish. Profiteroles bring Paris a little closer to me, and that’s why I love to make them. My lottery tickets also bring Paris closer, but that is a delusion for another time.

Profiteroles – an original Sugar Hit recipe

150g plain flour
250ml water
100g butter, salted
4 eggs

50g dark chocolate
1/4 cup condensed milk
1 tbsp golden syrup
1tbsp water

Vanilla ice cream

Preheat the oven to 200C. In a medium saucepan, place the water and butter and place on a medium heat until the butter has melted and the mixture almost comes to a boil. Dump in the flour, still ov the heat,  and stir with a wooden spoon until well combined.Remove the mixture from the heat, and either place into an electric mixer, or prepare for a serious upper arm work out. Once the mixture has cooled slightly begin beating in the eggs, ensuring that each one is completely incorporated before the next. Line a baking sheet with baking paper, and spoon dessert spoon sized dollops onto the paper, and slide into the oven. Bake for 30 minutes, before removing to a wire rack to cool.

To make the chocolate sauce, combine all the ingredients in a small saucepan over a low heat, and stir gently until fully melted and combined.

Split a baby pastry, and fill with a scoop of vanilla ice cream, top with the lid, and swathe in chocolate sauce. Pause to admire the beauty before applying to face.

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