So easy to whip together, light as air sweetness to finish a meal.
Heat oven to 200C
Heat butter and 2/3 cup water in a saucepan over medium heat until the mixture boils.
Reduce to low. Stir through flour for 2-3 minutes until mixture starts to come away from the sides of the pan. Allow to cool for a few minutes.
Reserve 1 tablespoon of the beaten egg. Stir remainder of the egg through the flour mixture and beat until the dough is glossy (1-2 minutes),
Put dough into a piping bag (or a plastic bag with a hole cut in one corner). Pipe 3-4 cm balls onto a silicone-lined baking tray. Brush the tops of each ball with reserved egg.
Bake for 15 minutes.
Turn off the oven. Remove the tray, slice each profiterole in half and return to the oven for 5 minutes to dry out the centres of each profiterole. Remove from oven and allow to cool.
Bring water and sugar to the boil in a saucepan, to form a syrup. Remove from heat and stir through the chocolate to make a sauce.
Sandwich each profiterole with a small scoop of ice-cream. Drizzle chocolate sauce over.