Preheat the oven to 400 degrees F.
In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass.
With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 30 (1 1/2-inch rounds) spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool on a baking rack.
Split the profiteroles nearly in half, leaving a little hinge at the back, and cradle a small scoop of vanilla ice cream inside each. Divide the profiteroles between bowls and pour over some chocolate sauce. Serve cold.
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 8|
|Calories from Fat: 196 (60%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 578.1mg||178 %|
|Sodium 394.6mg||14 %|
|Potassium 202.6mg||5 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 14.4g|
|Protein 17.8g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 326
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