August 23, 2017

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Recipes >Profiteroles with Ice Cream and Chocolate Sauce

Profiteroles with Ice Cream and Chocolate Sauce

Profiteroles with Ice Cream and Chocolate Sauce

Preparation

Preheat oven to 400 degrees F

Profiterole Pastry

  • 1 cup water
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 cup all purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 4 large eggs
  1. Bring butter, water, sugar, and salt to a boil in a heavy saucepan over high heat, stirring, until butter is melted.
  2. Reduce heat and add flour all at once, stirring. Cook, beating with a wooden spoon, until mixture pulls away from side of pan, forming a ball, about 1 minute.
  3. Transfer to a bowl and add eggs, 1 at a time, beating well with wooden.
  4. Transfer mixture to pastry bag and pipe 20 mounds (about 1 1/4 inches in diameter) about 1 inch apart on a parchment-lined large baking sheet. Bake profiteroles in upper third of oven 10 minutes.
  5. Reduce temperature to 300F and continue to bake until outside of puffs are crisp and golden, about 15 minutes.
  6. Transfer profiteroles to a rack to cool.
  7. Halve each profiterole horizontally with a serrated knife and sandwich a small scoop of ice cream between halves.
  8. Drizzle with chocolate sauce.

Note: You can prepare the profiteroles 24 hours in advance and heat in a 300 degree oven when ready to serve. Or you can store the profiteroles in an air tight plactic freezer bag for up to a month.

 

Chocolate Sauce

  • 6 ounces of semi-sweet chocolate, finely chopped
  • 3/4 cup of heavy cream
  1. Finely chop the chocolate into small pieces and place in a bowl.
  2. Heat heavy cream over a moderate temperature. Bring just to a simmer.
  3. Pour heated heavy cream over chocolate and stir until chocolate melts completely.
  4. Drizzle chocolate sauce over profiteroles.