Happy July! It is crazy how fast this summer is going, but it has been a fun and busy one. Trying to keep the girls entertained and cool has been the main focus and July is going to only get hotter. With warm temperatures, the only thing we can turn to is ice cream and I am thankful it is National Ice Cream month so we have an excuse to eat it every day! Profiteroles are a simple way to fancy up my go to homemade classic ice cream or dairy free coconut ice cream recipes.
A classic French dessert that might seem intimidating to make will surprise you with it’s simplicity and ease for a light summer dessert. Pâte à Choux is the dough that creates this airy and crisp shell often filled with your favorite ice cream or custard and garnished with powdered sugar, a decadent chocolate sauce (dairy free option) or fresh fruit. Bite size, full of ice cream and fresh fruit, profiteroles will win over your guests heart and keep you cool during the summer heat.
- Pâte à Choux
- 1 cup Water
- ½ cup Butter, Unsalted
- ¼ tsp Salt
- 1½ cups All Purpose Flour
- 4 Eggs
- Vanilla Bean Ice Cream or Flavor of your choice
- Fresh Strawberries, sliced
- Heat water, butter and salt in a medium sauce pan and bring to a boil
- Once the butter is completely melted, reduce the heat and add in the flour
- Whisk until the flour and butter mixture come to a paste form and pulls away from the sides of the pan
- Take the mixture off of the heat and pour dough into a mixer with paddle attachment
- Mix on medium speed for 2 minutes to release the steam from the dough
- Slowly add the eggs, one by one and beat until the dough is smooth and all ingredients are fully combined
- Pipe or scoop into 2” round balls
- Egg wash the top of dough
- Bake at 425 degrees F for 10 minutes and reduce to 375 degrees F for approx. 15 minutes or until profiteroles are a light golden brown
- Allow the profiteroles to cool completely before filling
- Cut profiteroles in half and add one scoop of vanilla bean ice cream and fresh cut strawberries
- Garnish with powdered sugar
- Serve immediately
Frank Speyerer says
As the recipe currently reads:
Ingredients
Pate a choux
1 cup Water
1/2 cup Butter, Unsalted
1/4 tsp Salt
1 1/2 cups All Purpose Flour
4 Eggs
Should read:
Ingredients
Pâte à Choux
1 cup Water
1/2 cup Butter, Unsalted
1/4 tsp Salt
1 1/2 cups All Purpose Flour
4 Eggs
Thanks for another wonderful recipe.