Light as air choux pastry is filled with a scoop of ice cream and topped with a chocolate sauce in this irresistable profiterole recipe.
Make the Pate a Choux (Choux Pastry): Preheat oven to 400 degrees F and adjust oven racks to upper-middle and lower-middle positions. Line two baking sheets with parchment paper.
Place the water, butter, sugar, and salt in a medium saucepan. Place over high heat and bring to a full rolling boil.
Bake the Puffs: Transfer the choux pastry to a piping bag fitted with a ¼-inch round piping tip (I recommend the Ateco #10). Hold the pastry bag at a 90-degree angle and apply downward pressure to pipe 2-inch wide puffs onto the parchment-lined baking sheets, ensuring that the puffs are 3 inches apart. Dip a finger in cold water and gently pat down any bumps or swirls sticking up on top.
Bake, rotating the sheets halfway through, until the puffs are golden brown and feel light and hollow, about 22 to 27 minutes. Turn off the oven. Prop the door open with a wooden spoon and allow the puffs to set in there for 30 minutes.
Make the Chocolate Sauce: Place the chocolate chips and heavy cream in a heatproof bowl set over a pot of simmering water. Stir until melted and smooth, then remove from the heat and stir in the honey and coffee. Set aside.
Serve the Profiteroles: Cut each puff in half crosswise, add a scoop of ice cream to the bottom half, replace the top, and drizzle with chocolate sauce.
Nutritional information is for 1 puff with chocolate sauce; it does not include ice cream.