Heavenly Profiteroles Recipe with Rich Coffee Ice Cream
Do you have a sweet tooth? Are you looking for a dessert that will satisfy your cravings? Well, look no further! I have the perfect recipe for you – Profiteroles with Coffee Ice Cream. This dessert is a classic French pastry that is light and airy, yet filled with rich and creamy coffee ice cream. If that doesn’t sound delicious enough already, it’s topped with a decadent bittersweet chocolate sauce. Trust me, this dessert will become your new guilty pleasure.
Now, some people may think that making profiteroles is too difficult or time-consuming. But I assure you, this recipe is straightforward and easy to follow. With just a few simple ingredients and some patience, you’ll be able to impress your friends and family with these delicious treats.
Plus, the beauty of profiteroles is that they are versatile. You can fill them with any type of ice cream, whipped cream, or even pastry cream to switch up the flavor profile. Want something more indulgent? Top it off with some salted caramel or add in some brownie chunks for an extra chocolatey goodness.
So what are you waiting for? Put on your apron and get ready to indulge in this delightful French dessert.
Why You’ll Love This Recipe
Are you looking for a dessert that is guaranteed to impress your guests? Look no further. This recipe for Profiteroles with Coffee Ice Cream is the perfect blend of flavors and textures.
Firstly, each profiterole is made from choux pastry that is light and crispy on the outside and soft on the inside. When filled with the coffee ice cream, it creates a delightful contrast of hot and cold temperatures. The pure vanilla extract used in the pastry cream adds a subtle sweetness that balances perfectly with the bitterness of the coffee ice cream. And when drizzled with bittersweet chocolate or caramel sauce, it’s simply irresistible.
But what sets this recipe apart are the variations you can create by simply changing the filling or topping. You can swap out the coffee ice cream for vanilla ice cream to create a classic profiterole, or try mocha profiteroles by adding a shot of espresso to the pastry cream. For those who love something bold, go for Irish coffee or Vietnamese profiteroles by infusing the coffee whipped cream with whiskey or sweetened condensed milk respectively.
So why will you love this recipe? It’s more than just a dessert; it’s an experience. It’s creating something indulgent to share with loved ones over good conversation and laughter. It’s giving yourself permission to treat yourself without guilt. It’s an opportunity to experiment with new flavors and techniques. Trust me when I say this: once you try these Profiteroles with Coffee Ice Cream, you’ll be making them again and again.
Ingredient List
- Choux Pastry
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 4 teaspoons sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
-
4 large eggs
-
Coffee Ice Cream
-
3/4 cup high-quality coffee ice cream
-
Chocolate Sauce
- 3/4 cup heavy cream
-
3 ounces bittersweet chocolate, finely chopped
-
Coffee Whipped Cream
- 3/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon sugar
- 1 tablespoon brewed coffee, cooled
You’ll also need:
– A large piping bag with a star tip
– A baking sheet
– Parchment paper
– A medium saucepan
– A whisk or spatula
– A rubber spatula
Note: Add some variations and substitutions according to preference.
The Recipe How-To
Here’s how to make these decadent Profiteroles with Coffee Ice Cream Recipe:
Make the Choux Pastry
Ingredients:
- 1/2 cup of unsalted butter (cut into pieces)
- 4 teaspoons of sugar
- 1/4 teaspoon of salt
- 1 cup of all-purpose flour
- 4 large eggs
- 1 teaspoon of pure vanilla extract
Instructions:
- Preheat oven to 425°F.
- In a medium saucepan, bring 1 cup of water, butter, sugar, and salt to a boil over medium-high heat.
- Turn off the heat and immediately add all-purpose flour.
- Stir vigorously with a wooden spoon until the mixture turns into a doughy consistency.
- Move the pan back over medium heat and cook for another minute or two, stirring constantly.
- Remove from heat and transfer the mixture to a bowl.
- Let it sit for a minute or two until it has cooled down.
- Add eggs one at a time, stirring vigorously after each addition until the dough absorbs all of the egg.
- Stir in vanilla extract.
Bake the Profiteroles
Ingredients:
- Prepared choux pastry
- Baking spray
- Coffee ice cream
Instructions:
- Grease a baking sheet with baking spray.
- Scoop about one tablespoonfull sized balls of dough onto the sheet leaving 2 inches between them using an ice cream scoop or a cookie scoop.
- Bake profiteroles at 425°F for 10 minutes, then reduce heat to 375°F and bake until golden brown (about 25 minutes).
- Do not open the oven while they are baking or else they will collapse.
- Let them cool before filling them with ice cream.
Make Chocolate Sauce
Ingredients:
- 4 ounces of bittersweet chocolate
- 3/4 cup of heavy cream
Instructions:
- Chop bittersweet chocolate into small pieces and place it in a heatproof bowl.
- Heat heavy cream in a saucepan over medium heat until simmering.
- Pour the cream over the chocolate and whisk until smooth.
Fill Profiteroles
Ingredients:
- Prepared choux pastry
- prepared coffee ice cream
- Chocolate Sauce
Instructions:
- Cut each profiterole in half with a knife.
- Add a scoop of coffee ice cream to the bottom half..
- Drizzle chocolate sauce over the ice cream and then add the top half to form a sandwich.
- Repeat for every profiterole.
Now you have some delicious Profiteroles with Coffee Ice Cream Recipe that are ready to serve!
Substitutions and Variations
While the classic profiteroles with coffee ice cream recipe is always a crowd-pleaser, there are plenty of substitutions and variations you can make to suit your personal taste.
Coffee ice cream is the star ingredient in this recipe, but you can swap it out for other flavors like vanilla or even mocha. If you’re feeling adventurous, try using a unique flavor like Vietnamese coffee ice cream to add an unexpected twist.
If you prefer a different type of chocolate, feel free to experiment with different brands and percentages of bittersweet chocolate. You could also try making a chocolate caramel or salted caramel sauce instead of the traditional chocolate sauce.
While choux pastry is the most common pastry used for profiteroles, you could also try making them with cream puffs or even brownies for a decadent twist. Instead of filling them with coffee ice cream, switch it up with espresso or Irish coffee-flavored ice cream.
For a fun presentation, consider making mini profiteroles instead of one large dessert. You could also fill them with different types of cream like vanilla pastry cream or coffee whipped cream.
Remember that substitutions and variations are all about personal preference so don’t be afraid to get creative and make this recipe your own.
Serving and Pairing
These profiteroles with coffee ice cream are a perfect dessert for any occasion. They’re elegant without being too fancy, making them an excellent choice whether you’re entertaining guests or treating yourself to a sweet treat.
For serving, I like to arrange the profiteroles on a plate drizzled with chocolate sauce or caramel, adding a dollop of whipped cream and a few pieces of bittersweet chocolate shavings for an extra indulgent touch. The combination of the crisp choux pastry, creamy coffee ice cream, and rich chocolate sauce is unbeatable!
As for pairing, these profiteroles go beautifully with a cup of hot coffee or espresso. For an Irish-inspired twist, try drizzling your profiteroles with some Irish cream or whiskey for additional flavor. If you’re feeling adventurous, Vietnamese-style coffee with condensed milk pairs perfectly with these indulgent treats.
Whether you’re celebrating a special occasion or simply in need of a sweet pick-me-up, these profiteroles with coffee ice cream are sure to satisfy your sweet tooth cravings.
Make-Ahead, Storing and Reheating
Making profiteroles with coffee ice cream is a bit of an undertaking, so you might want to make them ahead of time for a special occasion. You can easily prepare the components in advance, then assemble the profiteroles just before serving.
To make the choux pastry, you can cook the dough the day before and store it tightly wrapped in plastic wrap in the refrigerator. Similarly, the pastry cream and coffee ice cream can be prepared days in advance.
When you are ready to serve, simply fill the profiteroles with the ice cream and drizzle them with chocolate or caramel sauce. You can even top them with whipped cream for an extra indulgence.
If you have leftover profiteroles, they can be stored in an airtight container at room temperature for up to three days. However, they will begin to lose their crispiness over time. To reheat them, simply place them on a baking sheet and warm them in a 350-degree Fahrenheit oven for five minutes or until they are crispy again.
Overall, these profiteroles are a decadent dessert that is perfect for any special occasion. They are versatile enough to be made ahead of time and stored easily, making them ideal for entertaining guests or enjoying as a sweet treat during the week.
Tips for Perfect Results
For perfect results, follow the recipe closely and pay attention to these key tips:
1. Make sure all ingredients are at room temperature before you start making the choux pastry. This will help achieve the right consistency and texture.
2. Use a wooden spoon to mix the pastry dough. This will prevent the dough from overheating and becoming too sticky.
3. When piping the pastry dough onto a baking sheet, use a large round tip to achieve a smooth and uniform shape.
4. Bake the profiteroles until they are golden brown and completely dry inside. This will ensure that they hold their shape after being filled with ice cream.
5. Allow the profiteroles to cool completely before filling them with ice cream. If they are still warm, the ice cream will melt and create a mess.
6. To make the chocolate sauce, use high-quality bittersweet chocolate and heavy cream. The chocolate should be melted over low heat, stirring constantly to prevent burning.
7. For a fun twist on this classic recipe, try using different flavors of ice cream such as coffee, vanilla, or salted caramel.
8. Make sure to serve the profiteroles immediately after filling them with ice cream and drizzling with chocolate sauce. They are best when fresh and crispy.
By following these tips, you can achieve perfectly baked choux pastry that is crisp on the outside and light on the inside, filled with creamy coffee ice cream and drizzled with decadent chocolate sauce. Enjoy!
FAQ
As a barista and coffee lover, I know that even the most precise recipes can raise questions or doubts. For this reason, I have included some frequently asked questions (FAQ) to help you clarify any potential issues when making Profiteroles with Coffee Ice Cream Recipe. So, let’s dive into it!
What is the difference between Eclair and profiterole?
Both eclairs and profiteroles are French pastries made from choux pastry and filled with cream. However, the key distinguishing factor between the two is their size and shape – while eclairs are longer and oval, profiteroles are round and petite.
What is the filling in classic profiteroles?
One delectable French dessert comprises a light and airy choux dough that remains hollow on the inside. The pastry is then filled with creamy pastry infused with vanilla bean, topped with a luscious chocolate ganache.
Can you make profiteroles the night before?
To start off with an outstanding profiterole, it’s crucial to focus on creating a choux pastry that is both light and crispy. It’s important not to fill the profiterole too early since it can moisten the pastry. It’s possible to prepare the pastry cover in advance and keep it stored in an airtight container or the freezer.
What is the difference between profiteroles and choux a la creme?
Choux dough is used to make choux pastry, whereas a distinct filling is stuffed into profiteroles. Furthermore, compared to choux pastry, profiteroles are a bit more spherical and coated with chocolate glaze.
Bottom Line
In conclusion, this recipe for profiteroles with coffee ice cream is a winner. With the delicious combination of choux pastry, coffee ice cream, and bittersweet chocolate sauce, it’s sure to impress your guests and satisfy your sweet tooth. Whether you’re looking for a dessert to serve at a dinner party or simply trying to indulge in something sweet, this recipe is an excellent choice. I hope you enjoy making these profiteroles as much as I do! So what are you waiting for? Head to the kitchen and start baking!
Profiteroles With Coffee Ice Cream Recipe
Ingredients
FOR PROFITEROLES
- 1 quart coffee ice cream
- 3/8 cup unsalted butter, cut into pieces
- 3/4 cup water
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 3 large eggs
FOR CHOCOLATE SAUCE
- 1/2 cup sugar
- 1 cup heavy cream
- 7 ounces bittersweet chocolate, fine quality and chopped (no more than 60% cacoa, if marked)
- 1/2 teaspoon pure vanilla extract
Instructions
- *Profiteroles*.
- 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 makes them easier to transfer and serve).
- Preheat oven to 425°F with rack in middle.
- Grease a large baking sheet.
- 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 right away and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds.
- Transfer mixture to a bowl and let cool slightly, 2 to 3 minutes.
- Add eggs 1 at a time, beating well with an electric mixer after each addition.
- 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. Try to keep them of equal size at least for appearance purposes and balance.
- Bake until puffed and golden brown, 20 to 25 minutes total.
- Prick each profiterole once with a toothpick, then return to oven to dry, propping oven door slightly ajar, 3 minutes.
- *Chocolate Sauce*.
- Heat sugar in a 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.
- Remove from heat, then add cream and a pinch of salt (mixture should bubble and steam).
- Remove from heat and add chocolate, whisking until melted, then whisk in vanilla.
- Keep warm and covered.
- *Serving Them*.
- Halve profiteroles horizontally, then fill each with a ball of ice cream.
- Put 3 (or preferred amount) profiteroles on each plate and drizzle generously with warm chocolate sauce.
- *Notes*.
- Ice cream and profiteroles can be made up to 1 day ahead.
- Then recrisp the profiteroles on a baking sheet at 375 degrees and cook for about 5 minutes.