Profiteroles with Coffee Ice Cream

Name: Profiteroles with Coffee Ice Cream
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 6
Cuisine: Global
Ingredients: 198 grams fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped; 1 Tbsp Cognac or brandy (optional); 3 larges eggs; 177 milliliters all-purpose flour; 237 milliliters heavy cream; 946 milliliters coffee ice cream; 0 teaspoons salt; 118 milliliters sugar; 6 Tbsps unsalted butter, cut into pieces; 1 teaspoons pure vanilla extract; 177 milliliters water

Profiteroles with Coffee Ice Cream might be just the side dish you are searching for. This recipe serves 6. One serving contains 915 calories, 13g of protein, and 58g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of fine-quality bittersweet chocolate, cognac, coffee ice cream, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your Summer event. From preparation to the plate, this recipe takes around 25 hours.

Instructions

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).

Ingredients you will need

Ice Cream

Equipment you will use

Baking Pan

Preheat oven to 425°F with rack in middle. Butter a large baking sheet.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Butter

All Purpose Flour

Water

Salt

Equipment you will use

Wooden Spoon

Sauce Pan

Frying Pan

Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.

Equipment you will use

Bowl

Add eggs 1 at a time, beating well with an electric mixer after each addition.

Ingredients you will need

Egg

Equipment you will use

Hand Mixer

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.

Ingredients you will need

Mounds Bar

Equipment you will use

Baking Sheet

Pastry Bag

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.

Equipment you will use

Oven

Skewers

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.

Ingredients you will need

Sugar

Equipment you will use

Sauce Pan

Frying Pan

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.

Ingredients you will need

Caramel

Cream

Salt

Remove from heat and add chocolate, whisking until melted, then whisk in vanilla and Cognac (if using). Keep warm, covered.

Ingredients you will need

Chocolate

Vanilla

Cognac

Equipment you will use

Whisk

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.

Ingredients you will need

Hot Fudge Sauce

Ice Cream

·Ice cream balls can be frozen up to 1 day (cover with plastic wrap after 1 hour).·Profiteroles can be baked 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Recrisp on a baking sheet in a 375°F oven 5 minutes. Cool before filling.

Ingredients you will need

Ice Cream

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