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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A choux pastry filled with custard (as my grandmother made them) or, as here, with ice cream and drizzled with a chocolate ganache. From Joy of Baking. Ingredients:
choux |
1/2 cup all-purpose flour |
1/2 teaspoon white granulated sugar |
1/4 teaspoon salt |
1/4 cup unsalted butter |
1/2 cup water |
2 large eggs, lightly beaten |
egg wash glaze |
1 large egg |
pinch of salt |
ganache |
4 ounces chocolate, semisweet or bittersweet, chopped |
1/2 cup heavy whipping cream |
1 tablespoon unsalted butter |
1/2 teaspoon brandy or cognac, optional |
filling |
vanilla ice cream |
Directions:
1. CHOUX:
2. Preheat oven to 400 degrees F (205 degrees C).
3. Place rack in center of oven.
4. Line a baking sheet with parchment.
5. Sift together flour, sugar and salt.
6. Set aside.
7. Place butter and water in a saucepan over medium heat.
8. Bring to a boil.
9. Remove from heat and with a wooden spoon/spatula, quickly add the flour mixture.
10. Return to heat and stir constantly until dough comes away from the sides of the pan and forms a thick, smooth ball (about 1 to 2 minutes).
11. Transfer dough to electric mixer OR using a hand mixer beat on low speed a minute or two to release the steam from the dough.
12. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth and sticky paste.
13. Spoon or pipe 12 mounds of dough onto baking sheet a couple inches apart.
14. Beat together egg and salt for the glaze.
15. With a pastry brush, gently coat tops of dough.
16. Bake for 15 minutes and then reduce oven to 350 degrees F (177 degrees C) and continue to bake for another 30 to 40 minutes until shells reach a nice amber color and they are dry inside.
17. Turn oven off and with door slightly ajar, let shells dry out for a further 10 to 15 minutes.
18. Remove from oven and cool on rack.
19. Puffs can be frozen.. defrost and reheat in a 350 degree F (177 degree C) oven for 5 to 10 minutes OR until crisp.
20. Cool before filling.
21. GANACHE:
22. Place chopped chocolate in a medium sized stainless steel bowl.
23. Set aside.
24. Heat the cream and butter in small saucepan over medium heat.
25. Bring just to a boil.
26. Immediately pour the boiling cream over the chocolate.
27. Allow to stand for 5 minutes.
28. Stir with a whisk until smooth and add liquor, if desired.
29. Use immediately.
30. ASSEMBLY:
31. Split the pastry shells in half, fill the bottom of halves with vanilla ice cream and replace the top.
32. Drizzle each profiterole liberally with warm ganache.
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