The profiteroles filled with ice cream and topped with cream fudge sauce makes for a great holiday dessert.
Ингредиенты
- 1/2 cup (125 ml) water
- 1/4 cup (55 g) unsalted butter
- 1 tsp sugar
- Pinch of salt
- 1/2 cup (75 g) unbleached all-purpose flour
- 2 eggs
- 1 egg, lightly beaten
- 3/4 cup (160 g) brown sugar
- 1 tbsp cornstarch
- 3/4 cup (180 ml) 35% cream
- ¼ tsp (1 ml) vanilla extract
- 15 small scoops vanilla ice cream
Инструкция
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, bring the water, butter, sugar and salt to a boil. Remove from the heat. Add the flour, all at once, and stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the walls.
- Place the pan over low heat and cook, stirring, for about 2 minutes. Remove from the heat and let cool for a few minutes.
- Add the eggs, one at a time, beating vigorously with an electric mixer or wooden spoon after each addition, until smooth.
- Transfer to a pastry bag fitted with a 1/2-inch (1 cm) plain tip. Pipe small rounds, with about 2 tbsp of dough each, on the baking sheet. Gently brush with the beaten egg.
- Bake until the puffs are golden brown, about 20 to 25 minutes. Turn the oven off, prop the door ajar with a wooden spoon and let sit for 15 minutes. Remove from the oven and let cool completely on the baking sheet.
