Dark Chocolate Candy Cane Cookies

Ingredients:

1 cup water
1 cup flour sifted
80 g butter unsalted
3 large eggs
½ cup heavy cream
320 g chocolate chips
Vanilla ice cream

Preparation

In a saucepan, pour the water and add the butter. Bring to a small boil and remove from the heat.
Then using a wooden spatula beat in the flour until well combined.
Cook for 3 minutes over medium heat until the mixture comes away from the side of the pan. Allow to cool for 5 minutes.
Add the eggs one at a time beating well until the dough is thick and glossy.
Preheat oven to 200 C and line a baking sheet with parchment paper. Spoon the dough into a pastry bag fitted with a large plain round tip and pipe in mounds about 1 ½ inch wide and 1 inch high.
Sprinkle the baking sheet with water in order to create some steam. Place in the oven and bake for about 30 minutes until puffed and golden. Turn off the oven and allow to dry for 10 minutes.
Using a knife make a small hole on the base of each profiterole to allow the steam to escape and then allow to cool for 15 minutes.
Prepare the chocolate sauce. In a small saucepan, over medium heat, place the cream and chocolate chips and stir until chocolate is melted.
Cut the profiteroles in half crosswise and fill it with a scoop of vanilla ice cream. Then drizzle with warm chocolate sauce and sere (you can garnish with almonds)