Pumpkin and Chocolate Profiteroles

For the profiteroles:

Preheat the oven to 400 F. Prepare a baking sheet by lining it with a Silapat mat or parchment paper. Set it aside.

Crack two eggs into a bowl and beat them. Set the bowl aside.

In a bowl combine the flour, sugar and salt, set aside. Melt the butter and the water in a large saucepan over a medium heat. Once melted add the flour mixture to the pan and mix for about 1 minute or until the dough forms a ball picking up all the flour from the sides of the pan.

Transfer the dough to the bowl of a stand mixer and beat gently for about 1 minute to release most of the steam from the dough. Add the 2 beaten eggs gradually, mixing well after each addition until a sticky dough forms.

Fill a piping bag with the dough and pipe 2 inch mounds of dough onto the prepared pan.

Crack the other egg into a small bowl and beat it. Use a brush to lightly glaze each profiterole with the egg wash.

Bake in the oven at 400 F for 15 minutes then reduce the heat to 350 F and bake for another 25 minutes or until golden brown. Remove the pan from the oven and set it aside to cool. The profiteroles will soften as they cool. (Store them in a large Ziploc bag and they are even better the next day.)

Recipe from Joy of Baking.

For the ganache:

Heat the cream in a small pot over medium heat just until bubbles appear around the edges. Remove the pan from the heat, add the chocolate and gently stir until the mixture is dark and shiny. Leave it to cool at room temperature.

Cut each profiterole in half horizontally, dip the tops into the ganache and set aside. Place a large scoop of pumpkin ice cream onto the base of the profiterole and gently lay the lid on top of the ice cream. Serve at once.