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Profiteroles with Coffee Ice Cream Recipe

Profiteroles with Coffee Ice Cream Recipe

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Ingredients:

Serving

1 quart coffee ice cream
6 tbsp unsalted butter , cut into pieces
3/4 cup water
1/4 tsp salt
3/4 cup all-purpose flour
3 large eggs
1/2 cup sugar
1 cup heavy cream
7 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1/2 tsp pure vanilla extract
1 tbsp cognac or brandy (optional)

Directions:

Make profiteroles: 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).
Preheat oven to 425°F with rack in middle. Butter 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 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.
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.
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.
Make chocolate sauce: 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.
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.
Remove from heat and add chocolate, whisking until melted, then whisk in vanilla and Cognac (if using). Keep warm, covered.
Serve profiteroles: 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.
Cooks' notes: ·Ice cream balls can be frozen up to 1 day (cover with plastic wrap after 1 hour). ·Profiteroles can be baked 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Recrisp on a baking sheet in a 375°F oven 5 minutes. Cool before filling.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	586.16 Kcal (2454 kJ)
Calories from fat	232.72 Kcal
		% Daily Value*
Total Fat	25.86g	40%
Cholesterol	156.55mg	52%
Sodium	328.05mg	14%
Potassium	69.9mg	1%
Total Carbs	82.41g	27%
Sugars	36.37g	145%
Dietary Fiber	2.84g	11%
Protein	14.92g	30%
Vitamin C	0.2mg	0%
Vitamin A	0.1mg	5%
Iron	1mg	5%
Calcium	89.2mg	9%

Amount Per 100 g
Calories	190.08 Kcal (796 kJ)
Calories from fat	75.47 Kcal
		% Daily Value*
Total Fat	8.39g	40%
Cholesterol	50.77mg	52%
Sodium	106.38mg	14%
Potassium	22.67mg	1%
Total Carbs	26.72g	27%
Sugars	11.79g	145%
Dietary Fiber	0.92g	11%
Protein	4.84g	30%
Vitamin C	0.1mg	0%
Iron	0.3mg	5%
Calcium	28.9mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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