1220. Ice Cream Profiteroles

Choux pastry is used for many famous French desserts, including eclairs, croquembouche, and profiteroles. Profiteroles are presented as buns, and can be stuffed with ice cream, creme patissiere, or simple whipped cream.
I used ice cream, so I put the cooled buns in half and stuffed them. Ideally, they would be served immediately with the hot chocolate sauce drizzled over in front of your guests. I however stuffed them with the ice cream and refroze them until serving time. This made them less finicky and panic-y to work with melting ice cream.

Ingredients:

For the choux:

1 ½ cups water

¾ cup butter

1 cup + 1 Tbsp flour

5 large eggs

For the stuffing:

1 litre vanilla ice cream

For the chocolate sauce:

500g semi-sweet chocolate
2 cups heavy cream

Method:

Make the choux buns. Preheat oven to 425F.

In a large saucepan, heat the water and butter until the butter is melted completely. Add the flour in one go and beat vigorously into a firm paste. Remove from the fire and let cool for about three minutes so the eggs will not curdle when added. You can transfer to a mixer bowl at this stage.

Whisk in the eggs, one at a time, beating until each egg has been incorporated before adding the next egg. Note that the batter will split but continue beating vigorously until a smooth paste is formed.

Spoon the mixture into a piping bag with a plain nozzle about 1 cm diameter. Pipe about 48 choux each about 3cm in diameter, leaving sufficient space for spreading and rising. Use about 2 baking sheets. Dip a finger in cold water and flatten the peaks of each chou.

Bake for about 25 minutes until risen and golden, rotating sheets half way.

Remove from the oven and cut each chou in half. This will let the steam escape and to later fill the choux with ice cream. Return the cut choux to the oven for 3 minutes to dry out. Remove and let cool completely on a wire rack.

When the choux are completely cooled, fill them with a tablespoon of ice cream.

To make the chocolate sauce, heat the chopped chocolate and the cream until melted and smooth. Drizzle with the hot chocolate sauce just before serving. Serve immediately.

صحة و عافية