Ice cream profiteroles

Preheat oven to 220°C/200 fan/gas mark 7.

Line a baking tray with baking paper and spray with non-stick cooking spray. 

Beat the eggs and egg white.

In a small saucepan over medium heat, bring the butter, milk, water, sugar and salt to a boil.

Stir until the mixture melts. Immediately remove the saucepan from the heat when the mixture reaches a full boil. 

With a wooden spoon, stir in the flour until combined. Keep stirring until the mixture clears the side of the pot.

Return the saucepan to low heat and cook, stirring constantly, for about 3 minutes.

Transfer the mixture to a food processor and process for about 10 seconds to cool the mixture slightly. 

Gradually add the eggs in a steady stream while the processor is still running. Turn it off and scrape down the sides of the bowl, then process for another 30 seconds until a smooth, thick, sticky paste forms.

Transfer the paste to a pastry bag fitted with a 1/2-inch plain tip. Pipe the paste into 1 1/4 - 1 1/2-inch mounds on the prepared baking sheet, spacing them about an inch apart.

You should be able to pipe about 24 mounds on the baking sheet.

Smooth out the surface of the piped dough with a wet finger or with the back of a teaspoon dipped in cold water.

Bake for 15 minutes (do not open the door at all during this time), then reduce the oven temperature to 190°C/170 fan/gas mark 5 and continue to bake until golden brown and fairly firm for 8 - 10 minutes.

Remove the baking sheet from the oven and with a paring knife and cut a small slit into the side of each puff to release steam.

Return the puffs to the oven, turn off the oven and prop open the door. Dry the puffs in the oven until the centres are just moist and the puffs are crispy. This will take about 45 minutes.

Transfer the puffs to a wire rack to cool. Fill them with ice cream and drizzle chocolate sauce on top.