Profitroles with Pistachios and Chocolate Mint Ice Cream.

For the ice cream, in a blender, combine the whole pistachios, chocolate mint leaves, milk, heavy cream, and powdered milk and puree until smooth, about two minutes. Transfer the mixture to a medium bowl, add the egg yolks and sugar, and whisk to combine. Bring a large saucepan of water to a simmer. Place the bowl over the hot water and whisk until the mix thickens enough to coat the back of the spoon. Remove from the heat and set aside in an ice bath until chilled. Freeze in an ice-cream machine according to the manufacturer's instructions. Transfer the mixture to a medium bowl, add the remaining pistachios and chocolate, fold to combine, and set aside in the freezer.

For the pate a choux, preheat the oven to 350 degrees. In a medium saucepan over medium heat, bring the water, butter, sugar, and salt to a boil and remove from the heat. Add the flour and using a wooden spoon, mix until well combined, about two minutes. Place over medium heat and using a wooden spoon, mix until dry, about two minutes. Remove from the heat and transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until cool, about three minutes. Add the eggs, one at a time, scraping the sides of the bowl between each addition. Transfer the mixture to a pastry bag fitted with a medium round tip. Pipe into 18 small rounds onto a parchment-lined sheet pan, brush with the egg yolk mixture, and sprinkle with the chopped pistachios. Place in the oven to bake until light golden brown, about 35 minutes. Remove from the heat and set aside to cool. Transfer the profiteroles to a cutting board, cut in half transversely, and set aside on a parchmentlined sheet pan, and sprinkle the profiterole tops with confectioners' sugar.

For the pistachio creme anglaise, in a blender, combine the milk, half-and-half, and pistachios, and puree until smooth, about two minutes. Transfer to a medium saucepan and bring to a boil. Reduce the heat and maintain at a simmer. In a medium bowl, combine the egg yolks, sugar, and salt and whisk until smooth. Temper the egg yolks, adding one-third of the hot cream while whisking constantly. Whisk the tempered egg yolks into the hot cream and place over medium heat, stirring constantly with a wooden spoon. When the mixture thickens enough to coat the back of the spoon, remove from the heat and strain through a fine mesh sieve. Set in an ice bath until chilled. Add the vanilla and set aside in the refrigerator.

For the chocolate sauce, in a medium saucepan over medium heat, bring the heavy cream to a boil. Remove from the heat and set aside to cool slightly. Add the chocolate and set aside for five minutes. Using a wooden spoon, gently stir to combine. Strain, through a fine mesh sieve and set aside to cool to room temperature. Add the vanilla and salt and set aside keeping warm.

To serve, spoon some creme anglaise in the center of a plate. Place some profiterole bottoms around the dish, spoon some ice cream in the center, and drizzle with chocolate sauce. Set some sugared profiterole halves on top and garnish with chocolate mint.