March 29, 2024

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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 300°F 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.