chocolate and vanilla ice cream profiteroles with raspberry sauce
bag of frozen raspberries, thaw
profiterole pastries (recipe below)
vanilla ice cream
In a blender, combine the raspberries and a bit of honey. Blend until smooth, taste, adding more honey if desired.
Cut each profiterole pastry around the center to make two pieces.
With a small ice cream scoop or two spoons, shape out small ice cream scoops.
Assemble the profiteroles by placing a small scoop of ice cream between the two pastry halves. You can dollop a small bit of raspberry sauce on top of the ice cream before adding the top pastry, or use it as a garnish on the serving plate.
chocoolate pâte à choux for profiteroles
1 1/3 cup flour
2 Tablespoons cocoa
4 large eggs
1 cup milk
1/2 cup butter or coconut oil
2 Tablespoons sugar
1/2 teaspoon salt
Preheat oven to 425 degrees fahrenheit.
Sift together the flour and cocoa powder, set aside.
In a measuring cup, combine and gently whisk the eggs – they should add up to 1 cup. Set aside.
In a bottom heavy saucepan, bring the milk, butter/coconut oil, sugar and salt to a low boil. Lower the heat to medium low and While constantly whisking, add the flour and cocoa. Keep mixing until everything comes together well, it should be smooth and thick, almost forming into a ball.
Transfer mixture into a mixer. Mix on a low speed to let it cool down a little. When it’s a little cooler, increase the mixer speed and add one egg at a time, waiting to add another egg until the previous one is completely incorporated.
When all the eggs are mixed in, spoon into a piping bag, a plastic bag with a corner cut off, or you can use a small spring action ice cream scoop.
Scoop or pipe choux mounds onto a parchment or silpat lined baking sheet. I found piping it into a hershey kiss sort of shape was better than a circular mound. The ice cream scoop would be even better.
Bake in preheated oven for 10 minutes. Reduce heat to 375 degrees and bake for another 15 – 20 minutes.
Cool completely on baking sheet.
The pastries can be made in advance, freeze them on a baking sheet, then combine them in an airtight bag so they retain their crispness. Be sure to let them thaw completely before filling. You may want to toast them a little after they thaw, to add a bit more toasty-ness.
If you use the ice cream scoop to scoop the dough, have a cup of water handy, dip it into the water so the choux doesn’t stick to the scoop. You will have to redip it after every other scoop or so to keep it slick.