Ice-cream filled profiteroles with chocolate sauce

Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.

Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.

Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.

Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).

Spoon 2 level teaspoons dough onto prepared tray to form a mound. Repeat with remaining dough, 5cm apart on trays. Brush with reserved egg.

Bake 1 tray of profiteroles for 5 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 7 to 8 minutes or until golden and puffed. Using a small knife, carefully cut profiteroles in half horizontally. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining tray.

Make chocolate sauce Place chocolate and cream in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes or until smooth, stirring every 30 seconds.

Sandwich profiteroles with ice-cream. Drizzle with chocolate sauce. Serve.