• Heat oven to 425°. In a small pot, bring 1/2 cup water, the butter, sugar and salt to a boil. Reduce heat to medium. Add flour and stir quickly until a ball of dough forms, about 1 minute. Remove to a bowl. Cool 5 minutes. Stir in eggs one at a time, until dough is smooth.

  • Transfer dough to a piping bag or resealable plastic bag with the corner snipped. Pipe twelve 11/2-inch mounds, spaced 2 inches apart, onto a parchment-lined baking sheet. Smooth out tops with a wet finger.

  • Bake at 425° for 10 minutes. Reduce heat to 350° and bake another 10 to 15 minutes, or until golden brown. Cool completely.

  • Slice each profiterole in half crosswise. Place a small scoop (about 3 tbsp) ice cream into bottom of each profiterole, then replace tops. Drizzle with chocolate sauce, if desired.

Nutrition Facts

115 calories; 7 g total fat; 4 g saturated fat; 56 mg cholesterol; 32 mg sodium. 10 g carbohydrates; 0 g fiber; 2 g protein;