Vanilla, Hazelnut & Chocolate Profiteroles

One of the most common desserts in France, and yet there weren't any here yet, profiteroles! So here is my version, very simple with a hazelnut & vanilla ice cream that pairs very well with the chocolate sauce. Of course, you can use store-bought ice cream if you don't have the time / equipment to make your own, and vary the flavors according to your tastes, in which case it becomes a very quick dessert to make, but still as good!
 
Ingredients:
I used Norohy's Madagascar vanilla & Valrhona's Caraïbes chocolate: code ILETAITUNGATEAU for 20% off the entire site (affiliate).
I used Koro's hazelnut puree: code ILETAITUNGATEAU for 5% off the entire site (non-affiliate).

Equipment:
Perforated baking tray
Piping bags
10mm nozzle

Preparation time: 50 minutes + cooking + resting
For 8 people (about 3 puffs per person):
 

Hazelnut & Vanilla Ice Cream:

 518g whole milk
 165g heavy cream
 120g granulated sugar
 50g atomized glucose
 50g skimmed milk powder
 4g ice cream stabilizer
 1 vanilla bean
 150g hazelnut puree
 
 Bring the milk and cream to a boil with the seeds from the vanilla bean. Then add the sugar, glucose, milk powder, and stabilizer, mix well, and bring the mixture to 85°C.
 
 

 
 Then add the hazelnut puree, strain the mixture and blend it with an immersion blender. Cool in the refrigerator.
 
 

 
 After at least 4 hours in the refrigerator, blend again and pour into your ice cream maker. Store the ice cream in the freezer until assembling.
 
 

 
 

Choux Pastry:

 65g water
 85g fresh whole milk
 2g salt
 2g granulated sugar
 60g butter
 80g flour
 125g whole eggs
 
 Preheat the oven to 180°.
 Bring the water, milk, salt, sugar, and butter to a boil.
 
 

 
 Off the heat, add the sifted flour all at once. Put back on the heat and dry out the dough over low heat with a spatula for a few minutes until a thin film forms on the bottom of the pan.
 
 

 
 Put the dough into a bowl (or into the bowl of a mixer) and mix a little to cool it before incorporating the lightly beaten eggs gradually at medium speed. Wait for the dough to be homogeneous before each addition.
 Stop mixing when the dough has a glossy appearance: a line drawn with a finger in the dough should close up.
 
 

 
 Pipe small choux (depending on the size you pipe, you should have between 25 and 30 small choux).
 
 

 
 Sprinkle with a little icing sugar, then bake the choux at 180°C for 30 minutes. Let cool.
 
 

 
 

Chocolate Sauce & Assembly:

 210g Caraïbes chocolate
 270g heavy cream
 QS chopped hazelnuts
 
 Melt the chocolate, then gradually pour the hot cream over it while mixing well to obtain a smooth and shiny ganache; if needed, use an immersion blender.
 
 Next, fill the choux with a scoop of ice cream, place 3 choux per plate, pour the chocolate ganache over them, then add some chopped hazelnuts. Serve immediately, and enjoy!