After holiday dinner we’re always beyond stuffed so this year for Christmas I wanted a smaller and lighter dessert. After trying something similar in a local restaurant I decided to give these ice cream filled profiteroles a go. For some reason even after making eclair cake a few times I have this block in my head that cream puff pastry is complicated. Let me just say, it’s not, it’s easy, it’s pretty fast and it’s down right delicious
for the profiteroles shells
- 1 cup all-purpose flour
- 1/2 cup salted butter (if you use unsalted butter add 1/4 tsp salt)
- 1 cup water
- 4 large eggs
- 1 tsp vanilla extract
- Preheat oven to 425 F
- Bring butter and water to a boil. Remove from heat.
- With a wooden spoon stir in flour it will ball. (you’ll need the strength of the wooden spoon I tried to rebel and had to switch)
- Stir in eggs one at a time. Wait until the egg is fully combined before adding the next egg. stir fast so the eggs don’t cook.
- Use drop by the spoonful on ungreased cookie sheet. I made a couple sizes. If you use a heaping TBS it’ll make about 20 shells but we kind of liked the smaller ones I made with a tsp of batter (use parchment paper if you have it, I didn’t and it worked fine, if you spray the pan they’re more likely to burn) .
- Bake for 20 minutes then poke each in the side with a tooth pick and bake 5 or so minutes more until golden brown.
for the ganache topping
- 1/2 C semi-sweet chocolate chips (or what you have on hand)
- 1/3 C heavy cream
- 1 tsp vanilla
Over medium heat combine chocolate and cream stirring until chocolate is fully melted. Turn off heat and stir in vanilla.
When puffs are cool cut a slit or if you like cut off the top part of the puff then put it back on the ice cream like a lil’ hat. Add a scoop of ice cream and top with ganache or caramel. I used Tillamook ice cream (the yummiest in the world). I did some with their cherry flavor and topped it with the ganache others I used their cinnamon roll flavor with jarred caramel ice cream topping.