Ice Cream-filled Profiteroles
Source of Recipe
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List of Ingredients
1 1/3 cups Cream Puff Pastry (recipe below)
1 egg, lightly beaten with 1 teaspoon water (egg wash)
1 pint French vanilla (or other) ice cream
Bittersweet Chocolate Sauce (recipe below)
Preheat oven at 425 degrees. Line baking sheets with parchment paper and attach parchment to baking sheet at corners with dots of Cream Puff Pastry so paper won't slide. Place cream puff pastry in pastry bag fitted with 1/2-inch tube (No. 6). Pipe 48 (1-inch-diameter) mounds of pastry onto baking sheets (spacing 1/2 inch apart). Brush each puff with egg wash, flattening the top slightly.
Bake 10 minutes. Reduce oven to 400 degrees, baking puffs until crisp and brown (about 10 minutes longer). Remove from oven and poke 1/8-inch hole in bottom of each puff with tip of knife. Turn off oven and return puffs to oven until dried out (5 to 10 minutes); with wooden spoon, prop oven door slightly ajar. Cool on wire racks.
Scoop 48 (1-inch-diameter) ice cream mounds and store in freezer until ready to fill profiteroles. Horizontally cut each puff, filling bottom half of each shell with ice cream and putting top half of shell back on.
Place 6 to 8 filled profiteroles in each dessert bowl. Pour about 3 tablespoons warm Bittersweet Chocolate Sauce over puffs. Serve immediately. Makes 8 servings of 6 puffs each.
Cream Puff Pastry
1/2 cup water OR 1/4 cup water and 1/4 cup milk
4 tablespoons unsalted butter, cut into pieces
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 cup unbleached white flour, sifted
2 eggs
Place water, butter, salt and sugar in a 2 1/2-quart saucepan, bringing to boil over low heat. Mixture should be heated slowly so butter is just melted when the water reaches a boil. When mixture boils, remove from heat immediately, adding flour all at once. Stir vigorously with a wooden spoon. Return to heat; stir over medium heat until mixture pulls away from sides of pan, forming a ball and leaving a white film on pan (about 30 seconds).
Remove from heat; allow to cool 5 minutes. Add eggs, one at a time, beating thoroughly after each addition. Paste should look smooth and shiny, but be stiff enough to hold its shape when piped or dropped onto a baking sheet. If paste looks dull and is very stiff, lightly beat another egg and add a little of it to paste; beat until mixture is smooth. Add more egg if needed.
Pipe or spoon cream puff pastries onto parchment- lined baking sheets into shapes as specified in individual recipes. Bake as directed.
Makes 1 1/3 cups.
Bittersweet Chocolate Sauce
3 tablespoons water
3 tablespoons sugar
6 ounces semisweet chocolate, broken into pieces
2 ounces unsweetened chocolate, broken into pieces
1 cup whipping cream
Combine water and sugar in saucepan; bring to a boil over low heat, stirring constantly until sugar dissolves. Remove from heat; cool to 120 degrees (test with an instant- read thermometer).
Combine semisweet and unsweetened chocolate in top of double boiler; place over hot (not boiling) water until chocolate is just melted. Remove from heat. Pour in sugar syrup (at 120 degrees) all at once, stirring until smooth.
Heat cream in a small saucepan over low heat to 120 degrees. Pour into chocolate mixture and stir until smooth and shiny.
Makes 2 cups.
Success tips
Unbleached white bread flour is best for making cream puff paste. All-purpose flour may be substituted if bread flour is unavailable.
Allow flour, butter and water mixtures to cool slightly before you beat in eggs. Eggs added to a scalding hot mixture could lose their leavening power.
Watch your liquids, as pastry that is runny will have thin, weak walls that collapse easily. Recipe
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