ice cream profiterole sandwiches with salted chocolate sauce

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Ice cream profiterole sandwiches with salted chocolate sauce

We’ve put an elegant dinner party twist on ice cream sandwiches with this profiterole version, drowned in a river of salted chocolate sauce.

100g unsalted butter

150g plain flour

1 tsp caster sugar

½ tsp salt

4 large free-range eggs, at room temperature, lightly beaten, plus 1 extra to glaze

2-3 tbsp milk (if needed)

500ml vanilla ice cream, slightly softened

100g dark chocolate, roughly chopped

100g milk chocolate, roughly chopped

170ml whole milk

50ml double cream

40g golden caster sugar

1 tsp sea salt flakes, plus extra

Piping bag fitted with a 1cm nozzle

2 baking sheets lined with non-stick baking paper

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