The hardest part about today’s dessert, profiteroles with ice-cream, was the ice-cream. Oh no, don’t get me wrong, I wasn’t making it, I was buying it! The thing is, I am not an ice-cream snob – I love most of it! Even the low-calorie kinds! Some people (like my husband) are super picky about their vanilla, while I go by the rule – the more rum they put in those raisins– the better!
So, the kids and I went to San Francisco’s favorite – Mitchell’s Ice Cream. The thing about this place –rain or shine – they always have a line. Yes, there are plenty of other creameries in town, but apparently Mitchell’s is the IT! So, I’m just standing in the line, looking at these other people waiting, wondering if they know something I don’t know, or if they are like me, lured by The Line…
Well, nevertheless, the result, in my opinion, is absolute deliciousness. I’m sure some name dropping will make this recipe taste even better!
PROFITEROLES WITH ICE-CREAM
- 113 g unsalted butter
- 200 ml water
- 1/4 tsp salt
- 100 g flour
- 4 large eggs
- 1 cup dark chocolate sauce
- 1/2 pint Vanilla ice-cream
Preheat oven to 425 F. Line a baking sheet with parchment paper (I love my unbleached kind). In a heavy saucepan, combine the water, salt, and butter and place over medium heat until the butter melts and the mixture comes to a full boil. Add the flour all at once, stirring vigorously with a wooden spoon. Keep stirring until the mixture has formed a smooth mass and pulls away from teh sides of the pan and some of the moisture has evaporated for about 3-4 minutes.
Transfer to the bowl of a stand mixer with a paddle attachment. Start adding eggs one at a time and mix on medium-high speed waiting until each egg incorporates. After all the eggs are added, the mixture will be thick and smooth.
Transfer the choux paste to a pastry bag fitted with a 1/2-inch (no. 6 or 7) plain tip. Pipe out balls about 1 inch in diameter spacing them 2 inches apart.
If you end up with a bulge or a tail, it could be smoothed with a dump fingertip after you are done with the piping.
Bake until golden for 15-20 minutes.
Remove and let cool on a wire rack.
After the pastry is cool, heat the dark chocolate sauce, mixing with a spoon, until liquid.
Cut the pastries open and spoon ice-cream inside. Top with chocolate sauce and serve.