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Рецепт profiteroles with vanilla ice cream and chocolate ganache
by neha mathur

profiteroles with vanilla ice cream and chocolate ganache

Profiteroles are small, crisp, hollow rounds of choux pastry that are split in half and filled with sweet whipped cream or ice cream....The classic version arranges the profiteroles in a pyramid shape with warm chocolate sauce poured over the top.....The baked puffed shell or pate a choux is cooked two times.....First the flour is cooked with the milk and then it is baked....And it is first baked at a higher temperature so that the dough rises quickly leaving a space in the center of the pastry and then a lower temperature to bake the inside of the shell nicely and to make the outer crust crispy....This recipe is adopted from David Lebovitz

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Подготовка: Франция French
Приготовление: Порций: 20

Ингредиенты

  • For Pate a choux
  • Water-1\4 cup and 2 tbsp
  • Unsalted Butter-3 tbsp
  • Salt-1\8 tsp
  • Sugar-1\2 tbsp
  • All purpose flour-1\2 cup
  • Eggs -2
  • Egg white-1
  • For chocolate ganache
  • Heavy cream-1\2 cup
  • Butter-1 tbsp
  • Dark chocolate-1\2 cup(chopped)
  • Sugar-2 tbsp
  • And vanilla ice cream

Инструкции

  1. For Pate a choux
  2. Pre heat the oven to 425 degrees
  3. Line a baking sheet with parchment paper
  4. In a pan , add water, butter, salt and sugar and heat on medium heat till one boil
  5. Remove from heat and add flour and mix vigorously
  6. Return to heat and cook till flour begins to pull away from the sides of the pan(approx 5 mins)
  7. Transfer in a bowl and let it cool for 5 mins
  8. Add one egg and mix for 2 minutes
  9. Add another egg and again mix for 1 minutes
  10. Fill the batter in a pastry bag with a big tip and and pipe choux on the baking tray keeping a distance of 1 inch between each
  11. They should be about 1 inch high and 1 inch wide
  12. With a wet finger flatten the tips of the pastry
  13. Add 2 tsp water in egg white and mix to make egg wash
  14. Brush the choux with egg wash
  15. Bake for 10 mins at 425 degrees
  16. Lower the temperature to 350 degrees and bake for another 15-20 minutes
  17. Remove the choux from oven
  18. For chocolate ganache
  19. Heat cream ,butter and sugar in a pan till it starts boiling
  20. Pour over the chocolate
  21. Mix till all the chocolate get dissolved
  22. Assembly
  23. Cut the choux from the centre
  24. Fill some vanilla ice cream in the centre
  25. Pour hot chocolate ganache on top and serve immediately