Peppermint Profiteroles With Chocolate Sauce
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
52
Sourness
50
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
(Can be made 2 days ahead
2
Make ice cream: Place ice cream in large bowl
3
Fold in candies and peppermint extract
4
Cover and freeze until ice cream is firm, at least 4 hours
5
Place ice cream in large bowl
6
Fold in candies and peppermint extract
7
Cover and freeze until ice cream is firm, at least 4 hours
8
Make cream puff pastry: Preheat oven to 400°F
9
Line heavy large baking sheet with parchment
10
Combine 3/4 cup water, butter, sugar and salt in heavy medium saucepan
11
Bring to boil, stirring until butter melts
12
Add flour and stir over medium heat until dough pulls away from sides of pan and forms ball, about 2 minutes
13
Cool 10 minutes
14
Using electric mixer, beat 3 eggs into dough 1 at a time
15
Transfer dough to pastry bag fitted with 1/2-inch plain tip
16
Pipe sixteen 1 1/2-inch mounds of dough onto sheet, spacing 2 inches apart
17
Beat 1 egg in small bowl
18
Brush over dough mounds (do not drip egg onto sheet)
19
Bake pastries 20 minutes
20
Reduce oven temperature to 350°F
21
Bake pastries until golden brown, about 10 minutes
22
Using skewer, pierce side of each pastry to allow steam to escape
23
Bake pastries 5 minutes longer; transfer to racks and cool completely
24
(Ice cream and pastries can be made 1 week ahead
25
Keep ice cream frozen
26
Enclose pastries in resealable plastic bag; freeze
27
Thaw pastries before continuing
28
) Preheat oven to 400°F
29
Line heavy large baking sheet with parchment
30
Combine 3/4 cup water, butter, sugar and salt in heavy medium saucepan
31
Bring to boil, stirring until butter melts
32
Add flour and stir over medium heat until dough pulls away from sides of pan and forms ball, about 2 minutes
33
Cool 10 minutes
34
Using electric mixer, beat 3 eggs into dough 1 at a time
35
Transfer dough to pastry bag fitted with 1/2-inch plain tip
36
Pipe sixteen 1 1/2-inch mounds of dough onto sheet, spacing 2 inches apart
37
Beat 1 egg in small bowl
38
Brush over dough mounds (do not drip egg onto sheet)
39
Bake pastries 20 minutes
40
Reduce oven temperature to 350°F
41
Bake pastries until golden brown, about 10 minutes
42
Using skewer, pierce side of each pastry to allow steam to escape
43
Bake pastries 5 minutes longer; transfer to racks and cool completely
44
(Ice cream and pastries can be made 1 week ahead
45
Keep ice cream frozen
46
Enclose pastries in resealable plastic bag; freeze
47
Thaw pastries before continuing
48
) Make chocolate sauce: Bring cream to simmer in heavy medium saucepan
49
Remove from heat
50
Add chocolate
51
Let stand until chocolate softens, about 5 minutes
52
Whisk until smooth
53
) Bring cream to simmer in heavy medium saucepan
54
Remove from heat
55
Add chocolate
56
Let stand until chocolate softens, about 5 minutes
57
Whisk until smooth
58
(Can be made 2 days ahead
59
Cover and chill
60
Rewarm over low heat
61
) Cut pastries crosswise in half
62
Place 1 scoop ice cream into bottom of each pastry
63
Cover with pastry tops
64
Spoon some warm chocolate sauce into 8 bowls
65
Place 2 profiteroles atop sauce in each bowl
66
Spoon sauce over profiteroles
67
Sprinkle with additional crushed peppermints
68
Garnish with mint sprigs
69
Cut pastries crosswise in half
70
Place 1 scoop ice cream into bottom of each pastry
71
Cover with pastry tops
72
Spoon some warm chocolate sauce into 8 bowls
73
Place 2 profiteroles atop sauce in each bowl
74
Spoon sauce over profiteroles
75
Sprinkle with additional crushed peppermints
76
Garnish with mint sprigs
77
Cover and chill
78
Rewarm over low heat