Pesach Profiteroles

Beat egg whites in an electric mixer until soft peaks. Slowly add sugar and beat until stiff. Beat in yolks. Add oil in a thin stream, mixing continuously.

Dissolve coffee and cocoa in a 2 tablespoons boiling water. Add to mixture. Pour into a container and freeze until firm.

Heat water and oil in a small saucepan until boiling. Add salt and sugar. Remove from heat. Stir in potato starch—it will appear spongy. Place in a mixer bowl and add eggs, one at a time, mixing completely before adding the next. Pastry may still have some starch granules. Don’t worry, they will disappear during baking

Preheat oven to 425 degrees. Line a sheet  pan with parchment paper.

Put batter into a piping bag fitted with a plain round tip like #803 or #804. Pipe 12 equal mounds of batter, leaving space between each. Bake 15 Minutes then turn down the temperature to 350 and continue baking an additional 25 Minutes. Remove from oven and cool 3 minutes. Make a tiny slit in the side of each puff to allow steam to escape. Cool completely.

Slice each puff in half crosswise. Place a scoop of ice cream onto bottom half. Replace top half. Drizzle with melted chocolate or Pesach confectioners’ sugar. Serve. (May be frozen)