Profiteroles
Don’t be afraid of the choux. That should be your mantra. Because making pastry choux for cream puffs is the easiest, honest! And there’s nothing more fun than making little puffs and then filling them with cold, delicious homemade ice cream.
Making them mini and topping them with velvety ganache — they become the perfect little dessert.
ingredients:
1/2 cup water
1/2 cup whole milk
1/2 cup (1 stick) butter
pinch of salt
1 cup flour
4 eggs
vanilla ice cream (recipe, here)
ganache ingredients:
6 ounces semi sweet chocolate chips
2/3 cup heavy cream
1 teaspoon vanilla
In a pot over high heat, bring the water, milk, butter and salt to a boil.
Carefully add the flour and stir until the mixture pulls away from the sides. Cook for another minute or so to cook the flour out a bit. Let cool for a minute, then pour into the bowl of an electric mixer.
On low speed beat in the eggs one at a time until fully incorporated. Do not overbeat.
Preheat the oven to 400 degrees.
Using a mini ice cream scoop place about a Tablespoon of the dough onto a silpat lined baking sheet. Approx 12 per sheet.
Bake at 400 degrees for 10 minutes, lower the oven temp to 350 bake for another 10 mins. Turn off the oven and let the puffs dry in the warm oven for yet another ten minutes. Let cool on a wire rack.
While those are cooling, start the ganache. In a saucepan over low-medium heat melt the chocolate, heavy cream and vanilla. Keep and eye on it, and as it starts to melt, stir and stir some more. Keep stirring until you get a nice glossy ganache. Set aside to cool off just for a few minutes.
Slice the puffs in half and fill with a scoop of vanilla ice cream. You can keep these as is in the freezer, then top them off with a spoonful of ganache right before serving.
