Profiterole with strawberry ice cream

Profiterole with Strawberry Ice Cream - A Springtime Delight

Welcome to the world of sweet delights! Today, I invite you to prepare a profiterole with strawberry ice cream that will bring a touch of spring to any day! This recipe, although it may seem complex, is a true pleasure to cook and, with a little patience, you will achieve an extraordinary dessert, perfect for impressing anyone. Let's get started!

Total preparation time: 2 hours
Preparation time: 1 hour
Baking time: 40-45 minutes
Number of servings: 6

Ingredients

For the strawberry ice cream:
- 300 ml liquid cream
- 300 g cleaned and washed strawberries
- 50 ml milk
- 3 tablespoons sugar
- 2 packets vanilla sugar
- 3 egg yolks

For the profiterole shells:
- 2 eggs
- 125 g water
- 75 g flour
- 50 g oil
- 1 tablespoon sugar
- A pinch of salt

For the filling:
- 1 egg
- 50 g butter
- 2 tablespoons sugar
- 1 heaping tablespoon flour
- 150 ml milk
- 1 teaspoon vanilla essence

For the glaze:
- 50 g chocolate
- 1 tablespoon margarine

For serving:
- 200 g liquid cream for decoration

A Brief History of Profiteroles

Profiteroles, also known as "choux à la crème", is a classic dessert dating back to the 16th century. This delicacy was originally created from a simple dough that, when baked, becomes light and fluffy. The combination of profiterole shells with strawberry ice cream adds a modern and spring-like touch to this traditional dessert.

Making the Strawberry Ice Cream

1. Heating the cream: In a pot, place 250 ml of cream over medium heat and let it warm, without letting it boil. It is essential to keep an eye on it!

2. Egg mixture: In a separate bowl, whisk the egg yolks with the sugar, vanilla sugar, and 50 ml of cold cream. This will create a rich and creamy base for the ice cream.

3. Combining ingredients: When the cream is warm, gradually pour in the egg mixture, stirring continuously to prevent the eggs from coagulating. Put the mixture back on the heat for about 5 minutes, stirring constantly, until it thickens. Do not let it boil!

4. Cooling: Once the mixture is ready, let it cool slightly.

5. Preparing the strawberries: In another bowl, place the strawberries and milk, then blend them with an immersion blender until you get a fine puree.

6. Mixing: Add the strawberry puree to the cream and egg mixture, mixing well. Let it cool completely, then transfer to the freezer to freeze.

Making the Profiterole Shells

1. Boiling the water: In a pot, bring 125 g of water to a boil with the oil, sugar, and a pinch of salt.

2. Adding the flour: When the water starts to boil, add the flour all at once, stirring vigorously until you achieve a smooth and thick mixture. Let it cool.

3. Incorporating the eggs: Once the dough has cooled, add the first egg, mixing well. Then, add the second egg, continuing to mix until the mixture becomes firm.

4. Shaping the shells: Using a piping bag, form balls on a baking sheet lined with parchment paper. Be sure to leave enough space between them.

5. Baking: Preheat the oven to 180°C and bake the profiteroles for 40-45 minutes, until golden. DO NOT open the oven in the first 30 minutes!

6. Cooling: Once baked, let them cool completely on a wire rack.

Making the Cream

1. Boiling the milk: In a pot, bring the milk with sugar to a boil.

2. Mixing the flour: In another bowl, mix the flour with a pinch of salt. When the milk is hot, gradually pour it over the flour mixture, stirring constantly.

3. Thickening the cream: Put everything back on the heat, stirring continuously, until the mixture becomes creamy. Add the egg and mix well.

4. Cooling: Let the cream cool to room temperature, then incorporate the whipped butter and vanilla essence.

5. Filling the profiteroles: Once the profiteroles and cream have cooled, make a hole in each profiterole and fill them with the cream, using a piping bag or spoon.

Making the Glaze

1. Melting the chocolate: In a pot of boiling water, place another heatproof bowl with the chocolate and margarine. Let them sit over the heat for 1-2 minutes, then stir until completely melted.

2. Glazing the profiteroles: Dip each profiterole in the chocolate, ensuring the top is well covered, then let them cool.

Serving

1. Whipping the cream: Whip 200 g of liquid cream and keep it chilled until serving.

2. Assembling: At serving time, place each profiterole on a plate, add a generous scoop of strawberry ice cream alongside, and decorate with whipped cream.

Helpful Tips

- For fluffier ice cream: Stir the ice cream every 2 hours using an immersion mixer to prevent ice crystals from forming. This will ensure a smooth and airy texture.

- Variations: You can experiment with other fruits for the ice cream, such as raspberries or mango, to achieve different flavors.

- Pairing with drinks: This dessert pairs perfectly with a sweet white wine or freshly squeezed lemonade, which will complement the sweetness of the profiterole.

Frequently Asked Questions

1. Can I use store-bought ice cream? Of course! If you're in a hurry, store-bought strawberry ice cream will work just fine.

2. How can I store the profiteroles? Profiteroles can be stored in an airtight container in the refrigerator for 2-3 days. Make sure to cover them to prevent drying out.

3. Is this recipe suitable for vegans? You can adapt this recipe using plant-based milk, vegan butter, and flax or chia eggs to create a vegan version.

Now that you've gone through each step, you're ready to impress your friends and family with this profiterole with strawberry ice cream! Get ready to collect compliments and savor every bite of this delicious dessert. Enjoy!

 Ingredients: Ice cream: 300ml liquid cream 300g cleaned and washed strawberries 50ml milk 3 tablespoons of sugar 2 packets of vanilla sugar 3 egg yolks. The brownies for profiteroles: For brownies: 2 eggs 125g water 75g flour 50g oil 1 tablespoon of sugar a pinch of salt. For the cream: 1 egg 50g butter 2 tablespoons of sugar 1 heaping tablespoon of flour 150ml milk 1 teaspoon of vanilla essence. For the glaze: 50g chocolate 1 tablespoon of margarine. We also need 200g liquid cream.

 Tags:  profiterole