Profiteroles with gingernut ice cream and chocolate fudge sauce

ingredients

• Profiteroles

  • 100 gram butter
  • 1 cup boiling water
  • 1 cup flour
  • 4 eggs

• Gingernut ice cream

  • 2 litre French vanilla ice cream
  • 1 packet gingernut biscuits

• Chocolate fudge sauce

  • 125 gram dark cooking chocolate
  • 1 tablespoon butter
  • 2 tablespoon golden syrup
  • 1/4 cup cream
  • 1/2 teaspoon vanilla essence

method

• Profiteroles

  • 1

    Preheat the oven to 190ºC. Melt the butter in a medium saucepan, then add the boiling water. Stir in the flour and remove the pan from the heat. Beat the mixture until it forms a smooth dough.

  • 2

    Place the dough in the bowl of a food processor and add the eggs one at a time, beating well after each addition. If you don’t have a processor, use a wooden spoon to mix the eggs into the dough. Breaking the last egg into a bowl and whisking it slightly with a fork will make it easier to incorporate. Beat the mixture until it is pale and glossy.

  • 3

    Splash a baking sheet with cold water, then spoon or pipe 14-16 dessert spoon-sized dollops onto the tray. Bake in the preheated oven for 10 minutes, then increase the temperature to 210ºC for another 10-15 minutes, or until the profiteroles are biscuit-coloured and crisp to touch.

  • 4

    To assemble the dessert, cut the top off each profiterole, fill the cavity with a scoop of gingernut ice cream, place the top back on and spoon over the warmed fudge sauce.

• Gingernut ice cream

  • 1

    Remove the ice cream from the freezer and set it aside to soften. Do not leave it to become liquid, just soft.

  • 2

    Place a plastic bag inside another, tip the gingernuts into the bag and smash them up with a rolling pin.

• Chocolate fudge sauce

  • 1

    Place all the ingredients in a small saucepan, heat gently and stir until completely combined. The sauce should be thick and glossy.