Profiteroles Filled with Vanilla Ice Cream

Profiteroles Filled with Vanilla Ice Cream .... Profiteroles are a basic pate a choux dough filled with ice cream . But, they look so classy! The pate a choux can also be used for cream puffs, eclairs, and other type of pastries. It can become an elegant dessert in no time, especially if you make the puffs in advance. It is true, you can make the puffs in advance and freeze them! Take them out to defrost and fill them with your favorite filling. You can crisp them up again in the oven(300deg) for a 5-8 minutes, if you like. My favorite filling is ice cream, though you can fill them with whipped cream, pudding, or custards. Yes, you can also fill them with savory fillings such as chicken salad, egg salad, crab meat, shrimp filling, and whatever you may fancy. Try them with some soft herb goat cheese. They are great finger sandwiches for tea parties as well. You can also mix in some shredded cheese into the dough and they instantly become gougeres. Pretty nice...a versatile dough for all kinds of recipes! For this recipe, I chose to use a vanilla bean ice cream drizzled with a chocolate sauce. I don't think you can go wrong with that combination.

You will need: Adapted from America's Test Kitchen Baking Book

2 large egg

1 large egg white

5 tablespoons unsalted butter, cut into 10 pieces

2 tablespoons whole milk

6 tablespoons water

1 1/2 teaspoons sugar

1/4 teaspoon salt

1/2 cup unbleached all-purpose flour, sifted

To make the profiteroles: Preheat oven to 425 F. Spray a baking sheet with nonstick cooking spray and line with parchment paper or use a silpat if you have one. They are great... nothing sticks to them.
Beat the eggs and egg white in a measuring cup. In a small saucepan over medium heat, bring the butter, milk, water, sugar and salt to a boil.

Stir until the mixture melts. Immediately remove the saucepan from the heat when the mixture reaches a full boil. With a wooden spoon, stir in the flour until combined keep stirring until the mixture clears the side of the pot.

Return the saucepan to low heat and cook, stirring constantly.Use a smearing motion, until the mixture is slightly shiny about 3 minutes.
Transfer the mixture to a food processor and process for about 10 seconds to cool the mixture slightly. Gradually add the eggs in a steady stream while the machine is still running.

Stop the machine and scrape down the sides of the bowl, then process for another 30 seconds until a smooth, thick, sticky paste forms.
Transfer the paste to a pastry bag fitted with a 1/2-inch plain tip. You can also use a sturdy plastic freezer bag. Just cut a 1/2 inch piece off one corner. Pipe the paste into 1 1/4 - 1 1/2-inch mounds on the prepared baking sheet, spacing them about 1 inch apart. You should be able to pipe about 24 mounds on the baking sheet.

Smooth out the surface of the piped dough with a wet finger or with the back of a teaspoon dipped in cold water.

Bake 15 minutes (do not open the door at all during this time), then reduce the oven temperature to 375 F and continue to bake until golden brown and fairly firm, 8 to 10 minutes longer.

My baking time was a little less( I made mine a bit smaller). Just keep an eye on them( through the oven door) so they won't get burned.Remove the baking sheet from the oven and with a paring knife, cut a 3/4-inch slit into the side of each puff to release steam.

Return the puffs to the oven, turn off the oven and prop open the door. Dry the puffs in the oven until the centers are just moist and the puffs are crispy, about 45 minutes( I didn't leave them that long since I noticed that they were nice and crispy and dry inside). Transfer the puffs to a wire rack to cool. Fill them with your favorite filling or use ice cream like I did.
(Note: The puffs can be stored at room temperature for one day or frozen for up to 1 month. Re-crisp them in the oven. This is great if you have any unexpected guests.)

For the filling:

Ice cream, enough scoops for each puff

Freeze a parchment lined tray until chilled. Use a 2 inch ice cream scoop, or use a round TBS measurement(the stainless steel kind) to form ice cream balls. They should be about the same diameter as the puffs. Place them on the chilled parchment lined tray. As you can see, I didn't se the parchment paper,... they stick if you don't. So, I would recommend the parchment paper.

Cover the ice cream with plastic wrap and freeze. You can do this ahead for dinner guests and assemble them before serving for a quick dessert.

Split the pastries and place a scoop of ice cream on the bottom. Put the tops on.

Drizzle some chocolate sauce or caramel sauce if you prefer.

Chocolate Sauce: this is approximate, I usually just eye it... to make a not too runny sauce. I add just enough liquid to the amount of chocolate... depending how many puffs I make.

1/2 cup cream* , heated to almost boiling

1/2 cup chopped chocolate, or chips

*I didn't have any cream so I used 2% milk ...it worked just fine. Alternately, you can use half and half as well.

Add the chocolate to the heated cream/half and half/milk. Let sit for a few minutes. Stir to combine. If it is too runny, melt some more chocolate and mix it in. Drizzle over the profiteroles.

Here is another full fat version:)...in case you would like to try this.

Chocolate Sauce:

1 cup cream

1/4 cup light corn syrup

4 TBS unsalted butter,cut up

8 oz bittersweet chocolate, chopped

pinch of salt

Heat cream, corn syrup, butter and salt to a boil. Take off heat and add chocolate. Cover and let it sit for about 5 minutes. Uncover and stir gently until smooth.