Profiteroles With Ice Cream And Caramel Sauce Recipes

PROFITEROLES WITH COFFEE ICE CREAM

Steps:

• 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.

ICED VANILLA & CARAMEL PROFITEROLES

Steps:

• Put 150ml water, the butter and a pinch of salt into a medium pan and gently heat until the butter melts. Turn up the heat and bring to the boil. As soon as it's boiling, tip in the flour in one go. Beat quickly to combine. TIP: It's important to tip the flour in as soon as the water boils, because losing too much liquid by evaporation will affect your pastry.
• The starch in the flour needs to be cooked out now. Beat well, over the heat, until the mix turns smooth and glossy and starts to come away from the edge of the pan. Tip the mix into a bowl and allow to cool a little.
• Give the mixture a quick beat, then start adding the eggs a little at a time, using a whisk, wooden spoon or electric beaters. You may not need to add all the egg - stop once the pastry is smooth and elastic and drops easily off a spoon.
• Heat oven to 220C/fan 200C/gas 7. Drop a medium nozzle into a large piping bag and scoop the pastry into it. Line two baking sheets with non-stick paper and pipe 15 x 10p-size balls of pastry onto each one. Use a wetted finger to smooth the tops. Bake for 15-20 mins until dark golden and very firm. Transfer to a rack, turn each one upside down, then leave to cool. Will keep in an airtight container for up to 2 days. TIP: The just-piped pastry buns have pointy tops, which can quickly burn. Tap them down gently with a wet finger before you put them in to bake.
• For the sauce, heat the sugar in a large, non-stick frying pan. Melt it gently, swirling every now and again until dissolved. Turn up the heat a little, then bubble until you have a dark golden caramel, about 5 minutes in total. Keep the pan on the heat and carefully stir in the cream to make a silky sauce. Add the Cognac and stir again. Pour into a serving jug. Can be made up to 2 days ahead - warm in the microwave for a few secs and stir to loosen.
• If making your own ice cream, place the milk and double cream in a pan. Take 1 tbsp of the sugar and add to the pan, too. Whisk the remaining sugar with the egg yolks and the seeds of the vanilla pods. Heat the milk until just boiling, then pour it onto the egg mix, whisking constantly. Tip back into the pan and heat gently, stirring with a wooden spoon until the custard thickens and coats the back of a spoon. Pour through a sieve and allow to cool. Now churn the mix in an ice-cream machine, or freeze it in a shallow container, beating thoroughly at least three times, until it is frozen and smooth. Will keep frozen for up to 1 month. Makes about 500 ml, 5 mins prep, 20 mins cooking and freezing.
• Allow the ice cream to soften slightly in the fridge for 30 mins. Scoop into a piping bag then, holding the bag with a tea towel, poke the nozzle into the bottom of one of the buns. Pipe in the ice cream until completely filled (see tips). Work as quickly as you can - you need to get the profiteroles back in the freezer before the ice cream starts to melt. Will keep well-wrapped in the freezer for up to 1 week. NOTE: Wrapping a tea towel around the piping bag insulates the ice cream from the warmth of your hands. If piping in the ice cream seems too fiddly, simply cut the buns open with a serrated knife and fill with teaspoon-size scoops of ice cream.

FAUX PROFITEROLES WITH WARM CARAMEL SAUCE

Steps:

• Place croissants on a baking sheet; bake at 350° for 5 minutes or until warmed., In a small saucepan, combine sugar and water. Bring to a boil. Cook and stir over medium heat until sugar is dissolved. Increase heat to medium-high. Cook without stirring until mixture turns an amber color and a candy thermometer reads 330°. Remove from the heat; gradually stir in cream and butter until smooth., Split croissants horizontally. Place a scoop of ice cream on the bottom half of each croissant; replace tops. Drizzle each with 2 tablespoons caramel sauce (save remaining sauce for another use).

PROFITEROLES WITH ICE CREAM AND CARAMEL SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Put the water, butter, and salt in a heavy 2-quart saucepan. Bring to a boil over high heat, stirring occasionally, to melt the butter. Remove the pan from the heat and add the flour all at once. Stir with a wooden spoon until the dough comes together to form a ball. Place the pan over medium heat and beat constantly until the dough pulls away from the sides of the pan, about 4 minutes. Do not let it burn. A film may form on the bottom of the pan.
• Put the dough in an electric mixer fitted with a paddle attachment. Add the eggs 1 at a time, beating well after each addition. Scrape down the sides of the bowl and continue to beat the dough for 4 minutes at high speed. Feel the dough: it should be sticky at first and then smooth and glossy.
• Line a sheet pan with parchment paper, and use a little bit of the dough to stick the corners of the paper down. Transfer the dough to a piping bag fitted with a large tip. Pipe the dough into 2-inch balls spaced about 1-inch apart on the parchment paper. Bake for 15 minutes; then rotate the tray and lower the oven temperature to 350 degrees F. Continue to bake for 10 minutes. Turn the oven off, leaving the door slightly open to let the profiteroles cool in the oven.
• To assemble, cut the profiteroles in 1/2 using a serrated knife. Place a scoop of ice cream on the botton 1/2 of the profiterole. Put the top on and drizzle with caramel sauce.
• Put the sugar and water in a 2-quart saucepan over medium heat. Stir once or twice to dissolve the sugar. Increase the heat to high and use a pastry brush dipped in cold water to brush down any crystallized sugar that forms on the side of the pan. Let the mixture bubble and caramelize until it is amber, about 5 to 7 minutes. Remove from the heat and whisk the cream in very slowly. Stir in the butter. Cool to room temperature before serving.

CHOCOLATE PROFITEROLES WITH COFFEE ICE CREAM AND BITTERSWEET CHOCOLATE SAUCE

Steps:

• Make the profiteroles:
• Into a bowl sift together the flour and the cocoa powder. In a small heavy saucepan combine the butter, the water, the granulated sugar, and a pinch of salt and bring the mixture to a boil over high heat, stirring until the butter is melted. Reduce the heat to moderate, add the flour mixture, and cook the mixture, beating it with a wooden spoon, until it pulls away from the side of the pan, forming a ball. Transfer the mixture to a bowl and with an electric mixer at high speed beat in the eggs, 1 at a time, beating well after each addition. Drop the mixture by rounded tablespoons onto a buttered baking sheet, forming 12 mounds, baking the profiteroles in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until they are puffed and crisp, and let them cool on a rack. The profiteroles may be made 1 day in advance and kept in an airtight container. Reheat the profiteroles on a baking sheet in a preheated 375°F. oven for 5 minutes, or until they are crisp, and let them cool on the rack.
• Make the chocolate sauce:
• In a heatproof bowl set over a saucepan of simmering water melt the chocolate with the water and the cream, stirring until the mixture is smooth, and stir in the kahlûa. The sauce may be made 1 week in advance, kept covered and chilled, and reheated. Makes about 1 cup.
• With a serrated knife cut each profiterole in half crosswise, discard any uncooked dough from the centers, and sandwich a small scoop (about 1 1/2 inch in diameter) of the ice cream between the top and bottom of each profiterole. Sprinkle the profiteroles with the confectioners' sugar, pour about 1/4 cup of the sauce onto each of 4 dessert plates, and arrange 3 profiteroles on each plate.

PROFITEROLES WITH CARAMEL SAUCE

Steps:

• Bring 1 cup water and butter to boil in heavy medium saucepan. Reduce heat to low; add flour and salt. Stir until mixture is smooth and pulls away from sides of pan, forming ball, about 1 minute. Transfer to large bowl. Using handheld mixer, beat in eggs 1 at a time, blending well after each addition. Cover dough loosely with plastic. Let stand until cool, about 1 hour.
• Preheat oven to 425°F. Lightly butter 2 large baking sheets. Spoon dough into pastry bag fitted with 1/2-inch plain tip. Pipe 1-inch rounds on prepared baking sheets, spacing 1 inch apart. Using moistened fingertips, smooth rounds. Bake until golden brown and puffed, about 23 minutes. Remove puffs from oven; turn off heat. Pierce side of each puff with tip of small knife. Return puffs to oven; let stand 10 minutes with door ajar. Remove from oven and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
• Place 1 tablespoon water in small bowl. Sprinkle gelatin over. Bring milk, cream, and vanilla bean to simmer in heavy large saucepan. Whisk egg yolks, sugar, flour, and salt in large bowl to blend. Gradually whisk in hot milk mixture; return to saucepan. Whisk over medium heat until filling thickens and boils, about 1 minute. Stir in gelatin mixture. Transfer filling to medium bowl. Press plastic wrap directly onto surface of filling and chill until cold, about 3 hours. (Can be made 1 day ahead. Keep chilled.)
• Spoon pastry cream filling into pastry bag fitted with 1/4-inch plain tip. Insert tip into cut on each puff and fill with cream. (Can be prepared 8 hours ahead. Cover loosely with plastic wrap and refrigerate.)
• Stir sugar and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Add cream (mixture will bubble vigorously). Whisk in butter. Remove from heat.
• Place 4 puffs on each plate. Drizzle puffs with warm caramel sauce.