Prep 30 mins
Cook 45 mins
This is another recipe from the Gourmet March magazine which I have yet to make but plan to. The only unfortunate thing about this is that you need a pastry bag but if anybody knows another way to create them please expound. *Times do not include chilling time and are a round estimate*
- 1 quart coffee ice cream
- 3⁄8 cup unsalted butter, cut into pieces
- 3⁄4 cup water
- 1⁄4 teaspoon salt
- 3⁄4 cup all-purpose flour
- 3 large eggs
FOR CHOCOLATE SAUCE
- 1⁄2 cup sugar
- 1 cup heavy cream
- 7 ounces bittersweet chocolate, fine quality and chopped (no more than 60% cacoa, if marked)
- 1⁄2 teaspoon pure vanilla extract
- 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 makes them easier to transfer and serve).
- Preheat oven to 425°F with rack in middle.
- Grease a large baking sheet.
- 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 right away 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 let cool slightly, 2 to 3 minutes.
- Add eggs 1 at a time, beating well with an electric mixer after each addition.
- 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. Try to keep them of equal size at least for appearance purposes and balance.
- Bake until puffed and golden brown, 20 to 25 minutes total.
- Prick each profiterole once with a toothpick, then return to oven to dry, propping oven door slightly ajar, 3 minutes.
- *Chocolate Sauce*.
- Heat sugar in a 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.
- Remove from heat, then add cream and a pinch of salt (mixture should bubble and steam).
- Remove from heat and add chocolate, whisking until melted, then whisk in vanilla.
- Keep warm and covered.
- *Serving Them*.
- Halve profiteroles horizontally, then fill each with a ball of ice cream.
- Put 3 (or preferred amount) profiteroles on each plate and drizzle generously with warm chocolate sauce.
- Ice cream and profiteroles can be made up to 1 day ahead.
- Then recrisp the profiteroles on a baking sheet at 375 degrees and cook for about 5 minutes.
I made this when the magazine came out last year, and these are DELICIOUS!! The chocolate sauce is a little bit daunting, and the second time I made this recipe I cheated and used some store bought sauce. However, the pastry itself is SUPER easy to make. These also look beautiful when they are served!!