So. Um. Yeah. You understand if I just leave you guys with this amazingly delicious, you-need-to-have-it-like-now dessert, don’t you? So I can go play for a bit?
I thought you would. You’re the best!
Catch ya on the flip side!
(And seriously. Make this. It’s Amazing. That’s right, with a capital ‘A’!)
Profiteroles are cream puffs. That cute little biscuit-y thing that you fill up? Yeah, that’s made with pate a choux. Now, the thing about pate a choux is that it’s also what you make eclairs with. Among other things, believe it or not. And, awesomely enough, it’s incredibly easy to make, which you may remember from my eclair post. Seriously, I was scared to attempt them, but this stuff is a cinch. One of the easiest things I’ve ever cooked. Ever.
Anyway. So. What’s a profiterole again? Well, like I said, it’s a cream puff, but these are filled with ice cream instead of cream. To be honest, the puffs (those biscuity things) don’t actually have a distinct name that I know of. And it’s not for lack of trying to find it. When it’s filled with cream (pastry cream, whipped cream), it’s a cream puff (here in the US…apparently, it’s still called a profiterole everywhere else). When it’s filled with ice cream, it’s a profiterole, which is still a cream puff…except there’s ice cream.
So, I already told you these are easy, so whip the dough up. Now, line a baking sheet with parchment paper, then, as illustrated above, use a large round decorating tip to pipe mounds of dough that are about one and a half to two-inches wide, by one and a half-inches tall. Next, dip a spoon in cool water and use the back to gently smooth out any lumps or points in the dough. Finally, brush each one with a small amount of egg wash, but don’t let it run down all over the parchment or your puffs will stick.
While they’re cooling, time to make some toffee sauce. Some irresistible, eat-your-heart-out, sticky toffee sauce.
Alright, the toffee sauce that I made for these is also a cinch. The directions are below, but I wanted to show you guys what to look for. When you first add the sugar to the butter in this, you need to cook it until it’s puffy (top picture). That will start to reduce slightly (middle picture, still puffy-ish, but less so), and that’s when you mix in the remaining ingredients. The toffee is done when it looks less puffy, and more frothy, with bigger bubbles (bottom picture). This only takes about eight minutes total, and you need to stir frequently, so you’re stuck stove side the whole time. Good thing it’s only eight minutes.
Okay. Now, this is where things start getting really good. You remember that cinnamon chocolate ice cream I shared with you last week?
This is my idea of heaven.
I can’t even tell you how flipping delicious this dessert was. There just aren’t words.
The cinnamon and chocolate, creamy goodness of the ice cream in the crisp, bread-y, airy puff, all melty together with the gooey, warm toffee sauce.
It was so perfect. Like, real, honest to goodness, all-of-these-flavors-and-textures-were-made-to-be-together-on-this-one-plate P-E-R-F-E-C-T.
Trust me. Make. Eat. Repeat.
P.S. The awesome thing about these puffs is that you can fill them with any yummy goodness that you like. Want some savory, cheesy puffs? Go for it, and fill them with a delicious and lovely cheese ball type filling. These can be filled with vanilla pastry cream and drizzled with chocolate, or you can use any old ice cream you like, with some classic hot fudge or butterscotch. Have fun with them!
1/2 cup (1 stick or 113 grams) unsalted butter, cut into 1/2-inch pieces
1 cup (250 ml) water
1/4 teaspoon salt
1 cup (127 grams) all-purpose flour
24 2-tablespoon scoops of Cinnamon Chocolate Ice Cream
Preheat the oven to 400 degrees and line 2 baking sheets with parchment paper.
In a medium sauce pan set over medium heat, combine the butter, water, and salt. Cook, stirring occasionally, until the butter is evenly melted. Once the butter is melted, bring the mixture to a boil. Remove from heat and add the flour, stirring well with a wooden spoon until the mixture forms a dough.
Return the pan to the heat and cook, while stirring, for another minute. There will be a fine film of dough on the bottom of the pan.
Transfer the dough to the bowl of a standing mixer and beat on medium speed for about a minute to cool it. In a small bowl, beat the eggs thoroughly. With the mixer on medium speed, add the eggs in three additions, mixing well between each addition. Once all of the eggs are added, stop the mixer and scrape the bowl, then mix for another 30 seconds to combine the mixture thoroughly.
At this point, the batter should pass the “string test.” Pinch a small amount of batter between your thumb and fore- or middle finger, then pull apart. The batter should stretch into an elastic string. If it doesn’t, beat another egg in a small bowl and slowly add a little bit at a time until the batter passes the string test.
Fill a pastry bag fitted with a large round tip with the påte à choux. Pipe small mounds of batter of batter about 1 1/2- to 2-inches across and about 1 1/2-inches high onto the prepared baking sheets, leaving about 2 inches between each one.
Bake the puffs for 20 minutes, then reduce heat to 350 degrees and rotate the pans from top to bottom and front to back. Bake for another 20 minutes. Finally, reduce oven temperature to 300 degrees and bake for 10 minutes more, until the puffs are golden brown. Transfer the puffs to a wire cooling rack and allow them to cool before filling and serving.
Sticky Toffee Sauce [Printable Version]
1/2 cup (1 stick or 113 grams) unsalted butter
1 cup (255 grams) brown sugar, packed
1/2 teaspoon salt
2/3 cup (165 ml) heavy cream
1 tablespoon (15 ml) rum (optional, can be replaced with 1 teaspoon vanilla extract, or omitted altogether, but I like the rum, yum)
In a medium saucepan, set over medium heat, melt the butter. Whisk in the brown sugar and salt, until smooth. Cook the mixture until it looks puffy, about 4 minutes, then slowly and carefully pour in the cream and rum, whisking to combine. Reduce heat to medium low and continue cooking until the mixture is frothy, another three minutes or so. Remove from heat and cover. Let cool for about 10 to 15 minutes before serving. *This is a sticky sauce, so don’t over cook it, or it will be even stickier. The longer it cools, the stickier it gets, but you can loosen it up slightly, if necessary, by adding a teaspoon or 2 more heavy cream.
Recipe by Darla