Thursday, September 8, 2011
I can’t believe summer is coming to an end (or already ended) when the temperature still hits triple digits in my corner of the town. As much as I love autumn/fall, I’m hanging on to the very last bit of the summer and enjoying different kinds of frozen treats. Ice cream certainly is on the top of my list, and these little profiteroles (cream puffs) are the perfect vessels!
These profiteroles are airy, light and fluffy. After they are baked, they puffed up quite a bit and created a nice cavity in the middle for your fillings. These are versatile as you can fill them with any flavor of ice cream, pastry cream, or fresh cream with fruit. Dust with powdered sugar, cocoa powder or drizzle with chocolate sauce, your imagination is the limit.
I especially love these for its versatility because the choice of the favorite ice cream flavor never settled to just one or two in my household. With the option to fill these puffs with whatever you fancy for, it’s definitely making desserts more fun.
As always, the best part after a photo shoot… is the taste test, or, I call it quality control. A pillow-y puff with refreshing ice cream just made a hot afternoon more pleasant. Thank you for stopping by and I wish you a wonderful day.
Profiteroles: Print This Recipe
Makes 20 Puffs
1 cup milk
4 ounces (1 stick) unsalted butter
1 tablespoon of sugar
A pinch of kosher salt
1 cup all-purpose flour
4 large eggs, room temperature
a dash of vanilla extract
Strawberry ice cream (or any other flavor you like)
powdered sugar for dusting
Preheat the oven to 425 degrees F.
In a pot over medium heat, add the milk, butter, sugar and salt; heat until simmer. Adjust the heat to low on the stove. When all the butter is melted, add the flour all at once. Stir the mixture with a wooden spoon until it forms a dough. Stirring constantly and cook the dough for 2 minutes.
Remove from heat and whisk in the eggs, one at a time. Make sure each egg is incorporated into the dough before adding the next one. Once all the eggs are in, whisk in the vanilla extract.
Transfer the batter into a pastry bag fitted with a large plain round tip. Pipe the dough in 1 1/2-inches wide and 1-inch high onto a baking sheet lined with parchment paper or silicone baking mat. Be sure to pipe each one at least 2-inches apart because they will puff up during baking. If you don’t have a pastry bag, you can use a small ice cream scoop or 2 spoons to scoop the batter. Shape the puffs with damp fingers if needed.
Wet your finger and lightly press down the tip of the batter on top of each puff.
Bake for 20 minutes, or until lightly browned. Turn off the oven and let the baked puffs sit in the oven for another 10 minutes. Remove from oven and cut a small slit in the side of each puff so the steam can escape. Cool on a wiring rack.
Cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and dust with powdered sugar.
This recipe is shared with:
Full Plate Thursday
I'm Lovin' It
Fat Camp Friday
Sweets for Saturday