Profiteroles With Bourbon Ice Cream
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Profiteroles With Bourbon Ice Cream
  Bourbon    Creams  
Last updated 6/12/2012 12:59:16 AM. Recipe ID 22199. Report a problem with this recipe.
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      Title: Profiteroles with bourbon ice cream
 Categories: 
      Yield: 4 Servings
 
      2 c  Whole milk
      6    Extra-large egg yolks
    1/2 c  Granulated sugar
      1 c  Heavy cream
      3 tb Bourbon
      1 tb Dark rum
    1/2 ts Freshly grated nutmeg
           For the cream puff batter
           (pate a choux):
      5    Extra-large whole eggs
      1 c  Water
      1    Stick (1/4 pound) unsalted
           Butter
    1/8 ts Salt
    1/4 ts Granulated sugar
      1 c  Sifted unbleached flour
      1    Recipe Fudge Sauce (recipe
           Follows)
           For the egg wash:
      1    Egg combined with 1
           TB water
           Special Equipment:
           Ice Cream Maker
           Pastry bag with a straight
        md Tip (optional)
           Bakers' parchment
 
  To make the ice cream, pour the milk into a heavy-bottomed pot. Bring
  the milk gently to a boil over medium heat, being careful not to
  scorch it or allow it to boil over. Lower the heat and simmer 10
  minutes, uncovered. Remove from heat.
  
  Meanwhile, in the large bowl of an electric mixer, bet the egg yolks
  and sugar together at medium speed 5 minutes. Then add several
  tablespoons of the hot milk to the egg/sugar mixture to temper the
  eggs. Return the pot of milk to the stove and, over low heat, add the
  egg yolk/sugar mixture in a slow, steady stream, stirring with a
  wooden spoon. Continue to cook 7 or 8 minutes, stirring constantly,
  until the custard has thickened and coats the back of a spoon. Remove
  from heat and cool completely in an ice water bath. Stir in the
  bourbon, rum, and nutmeg.
  
  When the custard has cooled completely, add the heavy cream and freeze
  according to the directions for your ice cream maker. While the ice
  cream is freezing, begin the pate a choux, the classic French pastry
  from which cream puff shells (profiteroles) are made.
  
  Being careful not to break the yolks, break the eggs into a measuring
  cup or another container from which they can be poured one at a time,
  and set the container beside the stove. In a heavy-bottomed pot,
  bring the water, butter, salt, and sugar to a boil. When the liquid
  boils, stir in the flour all at once, using a wooden spoon. Reduce
  the heat to low and stir continuously 3 to 4 minutes, until the
  mixture pulls together and away from the sides of the pot. Chefs call
  this "cooking the flour out". What you are doing is coking away the
  raw flour flavor.
  
  Still over low heat, add the eggs, one at a time, incorporating each
  egg individually until it is completely absorbed by the flour before
  adding the next one. During this process, the mixture will take on a
  shiny gloss and become very elastic. When all of the eggs have been
  incorporated, remove from heat, place the mixture in a
  stainless-steel bowl and cool completely.
  
  To make the profiteroles, preheat the oven to 425 degrees. Using a
  pastry bag with a straight medium tip, pipe out approximately 1
  rounded tablespoon batter for each profiterole onto a cookie sheet
  lined with lightly buttered bakers parchment, spacing them
  approximately 1 inch apart. If a bag and tip are unavailable, use a
  tablespoon to mound the batter on the bakers paper.
  
  Brush each profiterole lightly with the egg wash, place in the
  preheated oven and bake 15 minutes before reducing the temperature to
  350 degrees. Bake until the puffs are golden brown, about 12 minutes
  more. Remove from oven and allow to cool. When they have cooled
  completely, cut open and fill with a small scoop of ice cream. As you
  fill each profiterole, place it in the freezer to keep the ice cream
  frozen until you are ready to serve. To serve, place 1 profiterole on
  each plate, top with Fudge Sauce, and serve immediately.
  




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Recipe ID 22199 (Apr 03, 2005)

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