PROFITEROLES WITH COFFEE ICE CREAM
Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry (the same dough that cream puffs are made from), then drizzle it with full-bodied chocolate sauce.
Provided by Shelley Wiseman
Categories Mixer Chocolate Dessert Freeze/Chill Kid-Friendly Spring Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make profiteroles:
- Chill a small metal baking pan in freezer. Form 18 ice cream balls with scoop and freeze in chilled pan at least 1 hour (this will make serving faster).
- Preheat oven to 425°F with rack in middle. Butter a large baking sheet.
- Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted. Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.
- Add eggs 1 at a time, beating well with an electric mixer after each addition.
- Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet.
- Bake until puffed and golden brown, 20 to 25 minutes total. Prick each profiterole once with a skewer, then return to oven to dry, propping oven door slightly ajar, 3 minutes. Cool on sheet on a rack.
- Make chocolate sauce:
- Heat sugar in a 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.
- Remove from heat, then add cream and a pinch of salt (mixture will bubble and steam). Return to heat and cook, stirring, until caramel has dissolved.
- Remove from heat and add chocolate, whisking until melted, then whisk in vanilla and Cognac (if using). Keep warm, covered.
- Serve profiteroles:
- Halve profiteroles horizontally, then fill each with a ball of ice cream. Put 3 profiteroles on each plate and drizzle generously with warm chocolate sauce.
CHOCOLATE PROFITEROLES WITH COFFEE ICE CREAM AND BITTERSWEET CHOCOLATE SAUCE
Categories Mixer Chocolate Dessert Bake Freeze/Chill Kid-Friendly Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 profiteroles, serving 4
Number Of Ingredients 14
Steps:
- Make the profiteroles:
- Into a bowl sift together the flour and the cocoa powder. In a small heavy saucepan combine the butter, the water, the granulated sugar, and a pinch of salt and bring the mixture to a boil over high heat, stirring until the butter is melted. Reduce the heat to moderate, add the flour mixture, and cook the mixture, beating it with a wooden spoon, until it pulls away from the side of the pan, forming a ball. Transfer the mixture to a bowl and with an electric mixer at high speed beat in the eggs, 1 at a time, beating well after each addition. Drop the mixture by rounded tablespoons onto a buttered baking sheet, forming 12 mounds, baking the profiteroles in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until they are puffed and crisp, and let them cool on a rack. The profiteroles may be made 1 day in advance and kept in an airtight container. Reheat the profiteroles on a baking sheet in a preheated 375°F. oven for 5 minutes, or until they are crisp, and let them cool on the rack.
- Make the chocolate sauce:
- In a heatproof bowl set over a saucepan of simmering water melt the chocolate with the water and the cream, stirring until the mixture is smooth, and stir in the kahlûa. The sauce may be made 1 week in advance, kept covered and chilled, and reheated. Makes about 1 cup.
- With a serrated knife cut each profiterole in half crosswise, discard any uncooked dough from the centers, and sandwich a small scoop (about 1 1/2 inch in diameter) of the ice cream between the top and bottom of each profiterole. Sprinkle the profiteroles with the confectioners' sugar, pour about 1/4 cup of the sauce onto each of 4 dessert plates, and arrange 3 profiteroles on each plate.
PROFITEROLES WITH COFFEE ICE CREAM
This is another recipe from the Gourmet March magazine which I have yet to make but plan to. The only unfortunate thing about this is that you need a pastry bag but if anybody knows another way to create them please expound. *Times do not include chilling time and are a round estimate*
Provided by tomsawyer
Categories Dessert
Time 1h15m
Yield 18 profiteroles, 6 serving(s)
Number Of Ingredients 10
Steps:
- *Profiteroles*.
- Chill a small metal baking pan in freezer.
- Form 18 ice cream balls with scoop and freeze in chilled pan at least 1 hour (this makes them easier to transfer and serve).
- Preheat oven to 425°F with rack in middle.
- Grease a large baking sheet.
- Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted.
- Reduce heat to medium, then add flour right away and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds.
- Transfer mixture to a bowl and let cool slightly, 2 to 3 minutes.
- Add eggs 1 at a time, beating well with an electric mixer after each addition.
- Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet. Try to keep them of equal size at least for appearance purposes and balance.
- Bake until puffed and golden brown, 20 to 25 minutes total.
- Prick each profiterole once with a toothpick, then return to oven to dry, propping oven door slightly ajar, 3 minutes.
- *Chocolate Sauce*.
- Heat sugar in a heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.
- Remove from heat, then add cream and a pinch of salt (mixture should bubble and steam).
- Remove from heat and add chocolate, whisking until melted, then whisk in vanilla.
- Keep warm and covered.
- *Serving Them*.
- Halve profiteroles horizontally, then fill each with a ball of ice cream.
- Put 3 (or preferred amount) profiteroles on each plate and drizzle generously with warm chocolate sauce.
- *Notes*.
- Ice cream and profiteroles can be made up to 1 day ahead.
- Then recrisp the profiteroles on a baking sheet at 375 degrees and cook for about 5 minutes.
Nutrition Facts : Calories 587.8, Fat 38.5, SaturatedFat 23.2, Cholesterol 220.5, Sodium 216.3, Carbohydrate 54.8, Fiber 1.5, Sugar 39.3, Protein 9
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