A refined dessert by Anne-Sophie Pic, where profiteroles become a treasure chest for aromatic, velvety chocolate and mint ice cream.

Ingredients

Pasta sheets

12.5 cl milk
60 g butter
1 teaspoon salt
1 teaspoon sugar
70 g flour
2 eggs

Mint ice cream

20 cl whole milk
9 cl liquid cream
10 g powdered milk
2 sprigs mint
1 egg yolk
70 g sugar
Chocolate and mint sauce
15 cl milk
50 g sugar
5 g mint
135 g dark chocolate

Preparation of the pasta sheets

Preheat the oven to 165°C. In a saucepan, heat the milk with the butter, salt, and sugar. Bring to the boil, then remove from the heat, add the flour, mix well and return to the heat. Dry the dough for 30 seconds, stirring continuously. Pour the hot dough into a bowl, then add the eggs, which have been beaten in a separate bowl. Place the dough in a piping bag. Pipe small profiteroles onto a baking tray. Bake in the oven for 17 minutes. Remove from the oven and leave to cool.

Preparation of the mint ice cream

In a saucepan, heat the milk, cream, and powdered milk. Add the fresh mint, remove from the heat, cover, and leave to infuse for 15 minutes. Strain through a fine sieve, then pour in the sugar and egg yolk previously mixed in a bowl. Return everything to the saucepan and cook over low heat, stirring constantly. When the mixture has thickened (to 82°C, if you have a thermometer), remove from the heat. Strain through a fine sieve into a bowl. Place the bowl in a basin of cold water to speed up cooling. When the mixture is cold, pour it into the ice cream maker and start the cycle.

How to prepare the chocolate and mint sauce

In a saucepan, heat the milk with the sugar. Remove from the heat, add the mint, cover, and leave to infuse for 15 minutes. Strain through a fine sieve and pour this mixture, while still hot, over the previously grated chocolate. Mix well and keep warm in a bain-marie.

Finally, cut the profiteroles in half, then fill them with the mint ice cream using a spoon. Close them.

Arrange 4 profiteroles per plate and pour a little hot chocolate and mint sauce over them.