January 28th, 2011
By Tyler Florence
Preheat oven to 400 deg. F. Line 2 baking sheets with parchment paper.
In a heavy-bottomed saucepan, bring 1 cup water, butter, sugar and salt to a gentle boil over medium-high heat, stirring with a wooden spoon until the butter is completely melted. Sift the flour and baking powder together, then add all at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot. Remove from heat and scrape the dough into mixing bowl. Using an electric mixer beat the dough on medium speed. Add the eggs, one at a time, stopping to scrape down the sides of the bowl periodically. When all the eggs have been incorporated, the dough should be thick, smooth and glossy paste.
Scoop the dough into a pastry bag fitted with a plain round 1-inch tip (or use 2 spoons if you do not have a pastry bag) and pipe 24 golf ball-size mounds onto the prepared baking sheets, allowing 2 inches between them so they can spread as they bake; make the mounds as high and round as possible.
Bake for 10 minutes, then reduce the oven temperature to 350 F and bake for an additional 25 minutes. Do not open the oven door or remove the pans until the cream puffs are golden brown and well risen. Transfer to cooling rack and cool completely.
Using a serrated knife slice off the top two-fifths of each cream puff. Fill Each profiterole with a small scoop of ice cream and replace the top. Drizzle with the chocolate ganache, and sprinkle with confectioners' sugar.