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Profiteroles with Coffee Ice Cream

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Profiteroles with Coffee Ice Cream

Profiteroles with Coffee Ice Cream

amanda

Equipment

  • - Electric Mixer: Essential for efficiently mixing ingredients to create a smooth batter.

  • - Silicone Baking Mat: Useful for evenly baking choux pastry by providing an even heat distribution.

  • - Pastry Bag and Tip Set: For piping the choux pastry into perfect shapes on a baking sheet.

  • - Digital Kitchen Scale: Accurate ingredient measurement is crucial for balanced recipes, especially in professional baking.

  • - Silicone Ice Cream Scoop: To serve coffee ice cream with precision and ease, ensuring consistent portions.

  • - Baking Sheet Liners: Helps in easily removing profiteroles from the baking sheet without sticking or damage to the pastry.

  • - Stand Mixer Bowl Set: For versatile mixing tasks beyond just dough preparation; some come with features useful for different stages of baking and dessert assembly.

  • - Oven Thermometer: Ensures your oven is at the correct temperature, critical for choux pastry success.

  • - Silicone Spatula Set: For easy mixing, scraping bowls, and general use in both preparation and cooking stages.

  • - Ice Cream Scoop with a Handle: Offers comfortable grip when scooping ice cream, which can be particularly useful if you're serving to many guests or for presentation purposes.

Ingredients

  • 1 quart coffee ice cream

  • 6 tablespoons unsalted butter, cut into pieces

  • 3/4 cup water

  • 1/4 teaspoon salt

  • 3/4 cup all-purpose flour

  • 3 large eggs

  • 1/2 cup sugar

  • 1 cup heavy cream

  • 7 ounce fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped

  • 1/2 teaspoon pure vanilla extract

  • 1 tablespoon Cognac or brandy (optional)

  • Equipment: a small (about 1 1/2-inch) ice cream scoop; a large pastry bag fitted with a 3/4-inch plain tip

  • large pastry bag fitted with a 3/4-inch plain tip

Instructions

1

Instruction 1

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).
2

Instruction 2

Preheat oven to 425°F with rack in middle. Butter a large baking sheet.
3

Instruction 3

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.
4

Instruction 4

Add eggs 1 at a time, beating well with an electric mixer after each addition.
5

Instruction 5

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.
6

Instruction 6

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.
7

Instruction 7

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.
8

Instruction 8

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.
9

Instruction 9

Remove from heat and add chocolate, whisking until melted, then whisk in vanilla and Cognac (if using). Keep warm, covered.
10

Instruction 10

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.
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