themethod

Preheat the oven to 425 F (220 C)

1. Place the water into a sauce pan with, butter, sugar, and salt.  Stir as the butter melts and make sure the sugar is fully combined.  Bring to a boil.
2. Add the flour and mix – the mixture will be sticky.  
3. Place the sticky dough into a stand mixer.
4. Add whole eggs one at a time with the mixer on med low.  Check the consistency after the first 3 eggs by lifting the dough with a spoon.  It should stretch before breaking.  If the dough is stiff – incorporate the 4th egg stirring only as much as is necessary to make a soft peak when you lift it.
5. Transfer the mixture to a piping bag with a medium tip or into a plastic bag using the corner as a tip.
6. Place a silpat or a piece of parchment on a baking sheet.  Pipe the dough into a medium sized ball (about the size of a medium sized apple).  Wet the back of a spoon and tap the top down to ensure that it cooks into a nice shaped ball.  Repeat to make 4 balls well spaced out on the sheet.
7. Brush the pastry with egg wash and bake until golden – 20-30 minutes. 
8. Remove carefully and place on a rack to cool.
9. Place 4 cups of slightly softened vanilla ice cream into a mixer.  Add butterscotch and chocolate chips, peanuts and caramel pieces and mix lightly to incorporate but not over mix.  
10. Scoop on cup of the mixture into four plastic lined ramekins and re-freeze until hardened.
11. Cut the cooked and cut profiterole in half.  Place the ice cream between the two halve and create a sandwich.  Top with chocolate sauce, butterscotch sauce and sprinkle with additional chips and peanuts as desired…now DIG IN!