HOW TO MAKE PROFITEROLES RECIPES

Steps:

• To make the choux pastry, bring the water to the boil in a heavy-bottomed pan. Add the butter to the water to melt.
• Sieve together the flour, salt and sugar onto a piece of parchment paper. When the water and butter mixture has come up to a rolling boil, add the flour mixture straight into the pan.
• Beat the dough continuously with a wooden spoon as it thickens. Continue beating until the dough is smooth and comes away from the sides of the pan cleanly. Remove the dough from the pan and place in a bowl to cool.
• When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add in the beaten egg mixture a bit at a time, mixing well between each addition; the mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag. (You may not need to use all of the beaten egg.)
• Preheat the oven to 200C/400F/Gas 6. Sprinkle a non-stick baking tray with a bit of water. (This will create steam as the choux buns cook in the oven.)
• Fill a plain-nozzle piping bag with the choux dough and pipe the dough into small buns about 5cm/2in in diameter onto the baking tray, leaving at least an inch between each bun.
• Bake the choux buns in the preheated oven for 20-25 minutes, until puffed, golden and crisp. Remove and cool on a cooling rack.
• When they've cooled slightly, turn the buns over and pierce a hole in the base of each about the same size as the nozzle for the pastry bag and let them cool completely.
• For the chocolate sauce, break the chocolate into a bowl set over a pan of gently simmering water (the water shouldn't touch the bottom of the bowl).
• Add the golden syrup and the orange juice and allow the ingredients to melt together to form the sauce, stirring gently.
• For the pistachio cream, using a hand whisk, whip the cream until it forms soft peaks.
• Chop the pistachios and gently fold into the whipped cream. Gently stir in the icing sugar with a metal spoon.
• Fill a clean piping bag with the pistachio cream and use to fill the cooled profiteroles.
• To serve, arrange the profiteroles on a plate and drizzle the chocolate sauce over the top.

Steps:

• Make the pâte à choux: Adjust an oven rack to center position and preheat the oven to 425°. Line two baking sheets with parchment paper.
• In a medium pot or pan, heat the water, salt, and butter over medium heat. When the butter has fully melted and the edges start to bubble, add all of the flour at once. Stir with a wooden spoon until the dough comes together (it will begin to leave a film of paste along the bottom of the pan), about 2 minutes over medium heat.
• Transfer the pasty mixture to the bowl of a stand mixer fitted with a paddle attachment or to a medium bowl if using a hand mixer). Mix on medium speed until the paste is no longer releasing steam, 3 to 5 minutes.
• Crack the eggs into a small bowl and break apart using a fork. Add the eggs a tablespoon or 2 at a time to the paste and mix until fully incorporated. Continue adding the eggs a tablespoon or 2 at a time, until the dough is thick and glossy. (Depending on the weather and how much the paste has been cooked, you may need more or less egg.)
• Spoon the dough into a pastry bag fitted with a large round tip. Pipe onto prepared baking sheets into mounds 1½” wide by 1” tall and 2” apart from one another. Using a wet finger, tap down to level out the peaks.
• Bake until golden brown, about 20 minutes. (Underbaked dough will look great coming out of the oven, but then collapse as it cools. Make sure that the puffs are uniformly golden brown and sound hollow when tapped.) Let cool as you prepare the chocolate sauce. 
• Make the chocolate sauce: Fill a medium pot with 1” of water and bring to a simmer. In a medium bowl, add the heavy cream and chocolate and place the bowl right on top of the pot. (Watch out for steam!) With a whisk or heat-proof spoon, stir until fully melted and combined. Add the coconut oil and stir to combine.
• Using a serrated knife, cut the puffs in half. Top each bottom with a small scoop of ice cream, and sandwich. 
• Spoon chocolate sauce over the top.