This week's recipe was a luscious dessert with multiple components. Profiteroles are a choux pastry filled with ice cream and covered in chocolate sauce. Think of it as a messy eclair. If you want to try the choux recipe, it's here. We liked these at our house. As usual, #1 son wouldn't even taste them. He's the type that doesn't like a lot of different tastes and textures smooshed together. That's okay, more for us!
Some notes about this recipe:
- Norman Love, the contributing baker, added brewed coffee and ground espresso beans to the pastry. It added a surprising amount of flavor to the puffs. It also dyed them an unfortunate shade of brown. Even so, it's a good idea that would be fun to experiment with. I could imagine adding apple juice to a puff, filling it with caramel ice cream and topping it with fried apples.
- My piping technique needs work. About half of my puffs over-expanded and flopped over. It's a good thing that the recipe makes so many.
- I didn't make the ice cream. Wegman's (love Wegman's!) has a really good cinnamon ice cream, so I bought a pint of that. I really liked the combination of cinnamon, espresso and chocolate.
- The chocolate sauce was very thin when I first mixed it up, but after a few hours in the refrigerator it was too thick to pour. I had to microwave if for about 30 seconds. It's a good idea to store it in a microwave-safe container. It's also a good idea to eat it with a spoon. Yum!
I look forward to hearing about other people's adventures with choux pastry. Did you go for the cinnamon, espresso, chocolate combination? What did you think of these?