Vanilla Bean Profiteroles
Last updated 6/12/2012 12:58:56 AM. Recipe ID 21799. Report a problem with this recipe.
Title: Vanilla bean profiteroles
Yield: 4 Servings
1 Stick unsalted butter
1 c Milk
2 tb Sugar
1 c Flour
1/2 ts Baking powder
1 pt Coconut Ice Cream
2 c Blueberry Coulis
Shaker of powdered sugar
Sprigs of fresh mint
Preheat the oven to 400 degrees F. In a saucepan, over high heat,
whisk the butter and milk together, until all the butter has melted.
Bring the liquid up to a boil. Whisk in the sugar. Combine the flour,
baking powder and salt. Slowly stir in the flour mixture and continue
to stir until the mixture forms a ball and pulls away from the sides
of the pan. Remove from the heat and turn into a mixing bowl. Beat
the dough on medium speeds and add the eggs, one at a time.
Continue beating until the dough no longer looks slippery. Remove the
dough from the mixer and cool. Place the dough in a pastry bag fitted
with a star tip and pipe out 16 golf ball-size rounds onto the lined
baking sheet, about 2 inches apart or use a large spoon and spoon
them onto the baking sheet. . Place the pan in the oven and bake for
10 minutes. Reduce the heat to 350 degrees F. and continue to cook
for 25 minutes. Do not remove the sheet from the oven until the
rounds are firm to the touch. Cool the shells before filling. Using a
serrated knife, slice the profiteroles in half. Fill each
profiteroles with the Coconut Ice Cream. Drizzle the blueberry coulis
over the top the of the profiteroles and garnish with powdered sugar
and fresh mint.
Yield: 4 servings
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