Profiteroles

Preparing the choux buns:

1. 1Preheat your oven to 180°C.
2. 2In a saucepan, heat the milk, water, diced butter, and salt until the butter is melted.
3. 3Bring to a boil.
4. 4When the milk boils, remove the saucepan from the heat.
5. 5Add the sifted flour all at once and mix vigorously with a spatula until the dough pulls away from the sides of the pan.
6. 6Put the saucepan back over low heat and dry out the dough, stirring constantly for about 2 minutes.
7. 7Pour the dough into a bowl and add the eggs one at a time, mixing well between each addition.
8. 8The dough should be smooth and even.
9. 9Put the choux pastry into a piping bag fitted with a plain nozzle.
10. 10On a baking sheet lined with parchment paper, pipe small mounds of dough about 3 to 4 cm, spaced apart from each other.
11. 11Brush the choux buns with beaten egg so they turn golden during baking.
12. 12Bake at 180°C (gas mark 6) for about 25 to 30 minutes until the buns are puffed and golden.
13. 13Remove the buns from the oven once baked and let them cool on a rack.

Preparing the chocolate sauce:

1. 14In a saucepan, heat the milk and chocolate over low heat, stirring regularly until the chocolate is melted and the sauce is smooth.

Plating:

1. 15Cut the choux buns in half horizontally, two-thirds of the way up from the base.
2. 16Fill the buns with a scoop of vanilla ice cream, then close them back up.
3. 17Place the filled buns on individual plates and cover with chocolate sauce.
4. 18Serve immediately.