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  • profiteroles with vanilla ice cream and chocolate ganache

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    profiteroles with vanilla ice cream and chocolate ganache
    Prep: 10 min Cook: 30 min Servings: 20
    by neha mathur
    16 recipes
    >
    Profiteroles are small, crisp, hollow rounds of choux pastry that are split in half and filled with sweet whipped cream or ice cream....The classic version arranges the profiteroles in a pyramid shape with warm chocolate sauce poured over the top.....The baked puffed shell or pate a choux is cooked two times.....First the flour is cooked with the milk and then it is baked....And it is first baked at a higher temperature so that the dough rises quickly leaving a space in the center of the pastry and then a lower temperature to bake the inside of the shell nicely and to make the outer crust crispy....This recipe is adopted from David Lebovitz

    Ingredients

    • For Pate a choux
    • Water-1\4 cup and 2 tbsp
    • Unsalted Butter-3 tbsp
    • Salt-1\8 tsp
    • Sugar-1\2 tbsp
    • All purpose flour-1\2 cup
    • Eggs -2
    • Egg white-1
    • For chocolate ganache
    • Heavy cream-1\2 cup
    • Butter-1 tbsp
    • Dark chocolate-1\2 cup(chopped)
    • Sugar-2 tbsp
    • And vanilla ice cream

    Directions

    1. For Pate a choux
    2. Pre heat the oven to 425 degrees
    3. Line a baking sheet with parchment paper
    4. In a pan , add water, butter, salt and sugar and heat on medium heat till one boil
    5. Remove from heat and add flour and mix vigorously
    6. Return to heat and cook till flour begins to pull away from the sides of the pan(approx 5 mins)
    7. Transfer in a bowl and let it cool for 5 mins
    8. Add one egg and mix for 2 minutes
    9. Add another egg and again mix for 1 minutes
    10. Fill the batter in a pastry bag with a big tip and and pipe choux on the baking tray keeping a distance of 1 inch between each
    11. They should be about 1 inch high and 1 inch wide
    12. With a wet finger flatten the tips of the pastry
    13. Add 2 tsp water in egg white and mix to make egg wash
    14. Brush the choux with egg wash
    15. Bake for 10 mins at 425 degrees
    16. Lower the temperature to 350 degrees and bake for another 15-20 minutes
    17. Remove the choux from oven
    18. For chocolate ganache
    19. Heat cream ,butter and sugar in a pan till it starts boiling
    20. Pour over the chocolate
    21. Mix till all the chocolate get dissolved
    22. Assembly
    23. Cut the choux from the centre
    24. Fill some vanilla ice cream in the centre
    25. Pour hot chocolate ganache on top and serve immediately

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