1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Pour water into a medium saucepan. Cut butter into 1/2-inch pieces and add to water. Bring to a boil over medium-high heat, uncovered. Add flour and salt all at once and stir with a wooden spoon until dough gathers into a ball and draws away from sides of pan, leaving a sticky residue on bottom of pan.

3. Transfer dough to a large bowl. Beat with an electric mixer on low speed for 2 to 3 minutes to dissipate some of the heat.

4. Add eggs, one at a time, beating on medium speed after each addition until completely incorporated. Mixture will look like scrambled eggs at first, but keep mixing until a smooth, soft dough appears.

5. Scoop dough by rounded tablespoons and drop on prepared baking sheet about 1 1/2 to 2 inches apart. There should be enough dough for 16 to 18 puffs.

6. Bake until puffed and browned and the interior of each is completely cooked and dry, about 20 to 25 minutes. (Can also bake at 400 degrees F for first 10 to 15 minutes and then lower temperature to 350 degrees F to finish if puffs seem to be browning too quickly.)

7. While profiteroles bake, prepare ganache. In a medium saucepan, uncovered, bring cream just to a boil over medium-high heat. Remove from heat and add chocolate. Let sit 2 to 3 minutes to soften chocolate, and then stir with a whisk until smooth. If needed, return to very low heat for 1 to 2 minutes to help chocolate melt.

8. To assemble, place 2 profiteroles on a plate per serving and split in half horizontally. Fill each with a scoop of ice cream, and top with a ladle of ganache sauce. Garnish with a few berries or mint sprigs if desired. Serve any extra chocolate sauce in a small bowl on the side.

Source: Hannaford fresh Magazine, July - August 2013