So earlier in the week I promised a Part II to my "Dreaming of Ice Cream" post and here it is...
So be amazed peeps...
Valentines is definitely drawing near and if your like me, I'm not feeling the whole "go out to a fancy restaurant" thing is appropriate in this economy. So I've been gathering ideas...
In the past, I've created some great Valentine's Dinners - and this year (thanks to the Nesting Project) you'll be able to see them. So in preparation, I've dubbed this week - "Valentine's Dessert Week" and I'll going to be posting some ideas for Valentines in preparation...
First up? Strawberry Ice Cream Profiteroles...Its kind of a new take on the whole chocolate dipped strawberry tradition we see a lot of this time of year.
The actual profiteroles are from Barefoot Contessa's recipe:
1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch of kosher salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
Preheat the oven to 425 degrees.
Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 11/2 inches wide and 1 inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use two spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.