Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
Combine the milk, butter, sugar, and salt in a medium saucepan and bring to a slow boil over medium heat and cook until the butter is melted. Remove from the heat and add the flour all at once, stirring with a heavy spoon. Return the pan to medium-low heat and stir briskly until the mixture becomes a smooth paste and pulls away from the sides of the pan in a ball, 1 to 2 minutes.
Remove from the heat and let cool slightly, 1 to 2 minutes. Stirring constantly with a heavy wooden spoon, add 4 of the eggs, 1 at a time, beating well after the addition of each, and mix until smooth. Let the dough cool.
Beat the remaining egg with the water in a small bowl to make an egg wash.
Transfer the dough to a pastry bag fitted with a plain 3/4-inch tip and pipe out 16 ping-pong-ball-sized rounds onto the prepared sheet, about 2 inches apart. (Alternatively, spoon onto the baking sheet with a large spoon.) Lightly brush the egg wash on the tops and sides of the dough using a pastry brush and bake until doubled in size, 14 to 15 minutes. Reduce the temperature to 375 degrees F and bake until the balls are golden brown, firm to the touch, and hollow inside, 6 to 7 minutes. Turn off the oven and leave the oven door ajar for 10 minutes for the puffs to dry.
Cool completely on a wire rack. Cut each profiterole in half and scoop out the doughy centers with a small spoon.
To serve, fill the bottom halves with a small scoop (about 1-ounce) of the ice cream and cover with the tops. Place 2 to 4 profiteroles on each dessert plate and sift the confectioners' sugar over the profiteroles and decoratively onto the plates. Drizzle each profiterole with warm chocolate sauce and serve immediately.
Vanilla Ice Cream:
Combine the cream, milk, sugar, and vanilla seeds and bean in a medium heavy saucepan and bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes. Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream. Gradually add the egg mixture to the hot cream, whisking constantly. Cook over medium-low heat, stirring, occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
Remove from the heat and strain through a fine-mesh strainer into a clean bowl. Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming. Refrigerate until well chilled, about 2 hours.
Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
Yield: 1 quart
Chocolate Sauce:
Scald the half-and-half and butter in a small heavy saucepan over medium heat. Remove from the heat.
Place the chocolate and vanilla in a medium heatproof bowl. Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for up to 3 days; rewarm gently before serving.)
Yield: 1 1/2 cups

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	290.12 Kcal (1215 kJ)
Calories from fat	179.26 Kcal
		% Daily Value*
Total Fat	19.92g	31%
Cholesterol	167.81mg	56%
Sodium	87.09mg	4%
Potassium	157.08mg	3%
Total Carbs	23.77g	8%
Sugars	15.91g	64%
Dietary Fiber	0.91g	4%
Protein	7.22g	14%
Vitamin C	0.3mg	0%
Vitamin A	0.1mg	2%
Iron	1.6mg	9%
Calcium	102.1mg	10%

Amount Per 100 g
Calories	205.55 Kcal (861 kJ)
Calories from fat	127.01 Kcal
		% Daily Value*
Total Fat	14.11g	31%
Cholesterol	118.89mg	56%
Sodium	61.7mg	4%
Potassium	111.29mg	3%
Total Carbs	16.84g	8%
Sugars	11.27g	64%
Dietary Fiber	0.64g	4%
Protein	5.11g	14%
Vitamin C	0.2mg	0%
Iron	1.1mg	9%
Calcium	72.3mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Eclairs

Whole milk, Water, Unsalted butter, cut into 8 pieces and 25 more..
Spooky Cream Puffs

Water, Butter, Sugar, Salt, All-purpose flour, Eggs and 7 more..
Almond-Cream Puff Ring

Water, Butter, Salt, All-purpose flour, Eggs, Cold milk and 7 more..
Brown Sugar-Cranberry Tart

Unsalted butter, softened, Sugar, Egg yolk and 13 more..
Rustic Pear Tart with Late-Harvest Riesling

All purpose flour, Sugar, Salt and 9 more..
Peppermint Cream-Puff Ring with Chocolate Glaze

Water, Whole milk, Unsalted butter, cut into 8 pieces and 14 more..
Profiteroles

Cold water, Butter, Salt, All-purpose flour, Eggs and 5 more..
My Mom's Raised Doughnuts

Warm water (100 to 110 degrees f/40 to 45 degrees cup) and 12 more..
Eclairs I

Water, Butter, Salt, All-purpose flour, Eggs and 7 more..
Pumpkin Cream Puffs

Butter, Water, Salt, All-purpose flour, Eggs, Heavy cream and 3 more..