Profiteroles Vanilla Ice Cream And Chocolate Sauce Food

CLASSIC FRENCH PROFITEROLES

Steps:

• Melt the Butter and set aside to cool down. In a small bowl, mix the Flour and Brown Sugar. Pour over the melted Butter and stir with a fork or a small spatula until completely combined.
• Place the dough between two sheets of baking paper and spread as thinly as possible with a rolling pin. Place on a flat tray and transfer in the fridge to set for about 30 minutes.
• Place the Water, Butter and Sugar in a medium size pot on medium heat and leave to heat up until the butter and sugar have melted.
• Away from the heat, drop in the Flour at once. Using a wooden spoon or stiff spatula, stir the batter until it starts to come together then place back on the stove over low heat. Keep stiring to dehydrate the pastry as much as possible (at least a couple of minutes) to remove as much moisture as possible until you see a thin film create at the bottom of the pan (see note 1).
• Transfer into a large clean bowl (or the bowl of your Stand Mixer) and leave to cool down for 10 to 15 minutes. The batter should be at room temperature (or at least not steaming hot).
• Beat the eggs together in a seperate bowl. Slowly start to add the mixed eggs into the batter, a little bit at the time. Mix well between each addition of eggs until they are fully incorporated, then add a little bit more eggs and repeat (it is easier to do this step with a Stand Mixer). The pastry should be fluid and shiny, not too liquid or too hard (see note 2).
• Preheat your oven on 180'C / 350'F and grease the bottom of a baking tray (wipe any excess of grease with a paper towel).
• Place the Choux Pastry in a piping bag with a large round nozzle. Pipe small mounds of pastry, leaving room between each choux as they will puff in the oven.
• Optional: Take the Craquelin out of the fridge. Use a small cookie cutter, about the size of each choux, to cut out the craquelin and place them over each choux.
• Put in the oven for 20 minutes or until puffed and golden, then open the oven door to let the steam out and directly re-close it. Leave them to bake for another 10 to 15 minutes - If they Choux are not baked enough, they will fall down once cold. Transfer the Choux on a cooling rack and leave to cool down completely.
• Finely chop the Dark Cooking Chocolate and place in a heat proof bowl.
• In a small pot, heat up the milk until it starts to boil then directly remove from the heat and pour over the chopped chocolate. Wait 30 seconds then stir with a spatula to melt the chocolate. Keep stiring until the chocolate is fully melted, shiny and glossy (see note 3)
• When ready to serve, slice each Choux in half. Place a scoop of Vanilla Ice Cream on the bottom of each Choux and place the Choux lid back on. Re-heat the Chocolate Sauce to be fluid if needed then pour it over the Profiteroles. Serve straight away.

PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 200C/400F/Gas 7.
• Place the butter into a pan with 300ml/½pt water and heat gently until the butter has melted.
• Add the flour and beat with a wooden spoon until the mixture looks like roughly mashed potato.
• Add the eggs, one at a time, stirring well to combine each egg before adding the next, until the mixture becomes smooth and glossy.
• Spoon equal portions of the mixture (about one tablespoonful) onto baking trays lined with slightly damp baking parchment and place into the oven to bake for 20 minutes, or until golden-brown and puffed up.
• Remove from the oven and make an incision into the side of each profiterole to allow the steam to escape, then return to the oven for 1-2 minutes to let the profiteroles dry out. Place onto a wire rack to cool.
• For the filling, whip together the cream and vanilla essence until soft peaks form when the whisk is removed, then gently fold in the caster sugar.
• When the profiteroles are completely cold, pipe the cream into each profiterole, through the incision, and arrange on a serving dish.
• For the chocolate sauce, place the chocolate and the cream into a heatproof bowl over a pan of barely simmering water. Do not allow the bowl to touch the water. When the chocolate has melted, stir the sauce and pour all over the pile of profiteroles on the dish and serve immediately.

CHOCOLATE ICE CREAM PROFITEROLES

Steps:

• Heat oven to 425 degrees. If using hazelnuts, place on a baking sheet and roast until quite dark, about 10 minutes. Let cool slightly, then use a clean kitchen towel to rub off skins, discarding the skins. Crush nuts coarsely with a rolling pin or meat mallet and set aside.
• To make the puffs, put 1 cup/240 milliliters water, the butter and the salt in a saucepan over high heat and bring to a boil. Add flour and stir with a wooden spoon until mixture comes together and forms a sticky ball. Lower heat to medium and continue to cook, stirring, for a minute or 2 more.
• Transfer dough to the bowl of a stand mixer fitted with paddle attachment. Mix at medium speed to cool dough slightly, then increase speed and begin to add 4 eggs, 1 at a time. Make sure each egg is fully incorporated into dough before adding the next. When all eggs have been added, scrape down sides of bowl and beat again until dough is smooth and glossy.
• Line a pair of 12-by-18-inch baking sheets with parchment. Put dough in a pastry bag (or use two soup spoons) and form mounds that are 21/2 inches in diameter, 12 mounds per sheet, spaced evenly. Brush each mound with beaten egg, smoothing pointy tops with a finger. Bake for 10 minutes at 425 degrees, then reduce heat to 375 degrees and continue baking until puffs are well browned and crisp, about 25 minutes more. Cool to room temperature. (If desired, puffs may be baked in advance, frozen and recrisped at 400 degrees for 10 minutes.)
• Put cream and sugar in a small mixing bowl and whip to a soft, light consistency.
• To assemble profiteroles, cut puffs in half horizontally. Place 2 tablespoons softly whipped cream on the bottom half of each puff, then a scoop of ice cream. Replace the tops. Transfer filled profiteroles to dessert plates or bowls, 2 per serving. Drizzle with warm chocolate sauce and sprinkle with reserved crushed hazelnuts, if using. Dust with confectioners' sugar and serve immediately.

PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• Combine the cream and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil. Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth. May be served warm or chilled.;
• Profiteroles: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot. Remove from the heat and scrape the dough into a mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit. Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
• Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible. You can use a pastry bag fitted with a star tip or a large spoon, your choice. Place the pans in the oven and bake for 10 minutes.
• Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before filling.
• Using a serrated knife, slice the pastry puffs almost in 1/2. Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream. Drizzle the chocolate sauce over the top; garnish with powdered sugar and fresh mint if desired.

CREAM-FILLED PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• For the profiteroles: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine 1 cup water, the butter, salt and sugar in a 4-quart pot and bring to a boil. Gradually add the flour while stirring constantly. Stir the mixture vigorously over low heat until it forms a loose dough. Be careful not to scorch the bottom of the pot. Remove from the heat and stir briefly to dry out, returning to the heat for 2 minutes more. Remove from the heat and transfer to a bowl. Add 4 of the eggs one at a time and stir, waiting until each egg is fully incorporated before adding the next. Test the dough to see if the texture is correct: the dough should be suspended in a thread between two fingers when pinched and separated. (If this doesn't happen, add another egg.)
• Transfer the mixture to a piping bag fitted with a straight pastry tip. Pipe out quarter-size rounds onto the baking sheet, spaced about 1-inch apart. Wet your fingertips with water and press down the tips of the rounds to flatten them. Make an egg wash by beating the remaining egg with a fork in a small bowl. Gently brush the egg wash over the tops of the dough rounds. Bake until the dough has puffed up and the tops are nicely browned, 8 to 12 minutes. Lower the heat to 300 degrees F and let sit in the oven for another 5 minutes. Transfer to a rack to cool. A well-cooked profiterole should be hollow on the inside and still a little soft inside. Let cool completely. Whip the heavy cream to stiff peaks in a large bowl. Fit a second pastry bag with a straight or star tip and fill with the whipped cream. Cut the profiteroles in half horizontally and fill with the whipped cream. Top with the lid. Set aside in the refrigerator until ready to serve.
• For the chocolate sauce: Heat the cream in a pot until just scalded. Pour the cream over the chopped chocolate. Tap the bowl to allow the cream to settle. Wait 2 minutes, and then stir vigorously with a whisk until smooth and emulsified. Set aside to cool or until ready to serve. Serve about 1/2 cup of the sauce with the profiteroles.

PROFITEROLES

Steps:

• Preheat the oven to 425 degrees F.
• Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
• Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
• For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
• For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.

PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper.
• To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot. Remove from the heat and scrape the dough into a mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit. Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
• Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible. You can use a pastry bag fitted with a star tip or a large spoon, your choice. Place the pans in the oven and bake for 10 minutes. Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before filling.
• Using a serrated knife, slice the pastry puffs almost in half. Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream. Drizzle the chocolate sauce over the top; garnish with confectioners' sugar and fresh mint, if desired.
• Combine the cream and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil. Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth. May be served warm or chilled.

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.

PROFITEROLES WITH CHOCOLATE SAUCE AND ICE CREAM

Steps:

• Preheat oven to 375 degrees. Whisk together egg with 1 tablespoon water in a small bowl for the egg wash. Set aside.
• Line two large baking sheets with parchment paper. Transfer Pate a Choux to a pastry bag fitted with a 5/8-inch plain tip. Pipe dough into 2-inch rounds about 1 inch apart. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffed and golden brown, about 25 minutes. The profiteroles should feel light and airy. Remove puffs from oven and transfer sheets to wire racks to cool completely.
• Make the chocolate sauce: Place chocolate in a heatproof bowl over a pan of hot water to melt gently, stirring occasionally with a wooden spoon. Put the milk, cream, and superfine sugar into a pan and bring to a boil, whisking continuously. Take off the heat. Still whisking, pour on the melted chocolate, then return to the heat. Still whisking, let the sauce bubble briefly over medium heat. Turn off the heat and whisk in the pieces of butter, one at a time. Pass the sauce through a fine chinois into a bowl, cover with plastic wrap, and keep warm in a bain-marie.
• Using a serrated knife, slice off the top third of each puff; set aside. Place a scoop of ice cream on the bottom of each puff; replace tops. Dust with confectioners' sugar and drizzle with chocolate sauce. Serve immediately.