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Profiteroles with Vanilla Ice Cream and Bourbon Chocolate Sauce

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gooey butter cake profiterole february 2013 020
I’ve been pretty busy with the blog lately.  Seeking out recipes that best represent my vision for the blog, and responding to a sudden burst of questions and comments sent to me via e-mail and Facebook and also on the blog.   Thanks to all of you,  last Wednesday I got an all time new high of 74 visitors on the blog in one day!  I know that may not sound like much, but for a small blog like mine (hoping one day to grow into a big blog) it’s pretty major. When I started this blog over two years ago I was happy to just reach a few friends that I could give cooking advice to without having to talk to each one separately.  With the click of a mouse I could advise them all at one time the secrets to flaky biscuits, how to make a succulent pot roast and tell them about the easiest, cheesiest one pot no-bake macaroni and cheese ever!   This means people are looking at my blog  and telling other people to look.  So thank you and keep spreading the word about Kat’s in the kitchen.
The last few months had been very busy for me so I didn’t get the chance to celebrate the second anniversary of Kat’s in the kitchen.   What better way is there  to celebrate than with  cake and ice cream?  Even better,  profiteroles and ice cream. Lets make it extra special and pour over some boozy chocolate sauce.  Maybe you aren’t familiar with profiteroles, so I will introduce  you and then I suggest you get acquainted with them immediately.   A profiterole is a light and airy pastry puff filled with either whipped cream, pastry cream or ice cream.  Oh, and if you want you can add some type of gooey sauce.  An incredibly delicious dessert perfect for celebratory purpose,  they couldn’t be easier to make.  The base mixture can also be used to make cream puffs or éclairs-the elongated cousin of the cream puff.

gooey butter cake profiterole february 2013 008

gooey butter cake profiterole february 2013 009

The fancy name belies the ease of this recipe and that the base is made from only four ingredients-water, butter, flour and eggs. The very first time I made profiteroles I made enough to feed a small crowd.  The recipe provided here makes just enough to have for dessert and maybe  freeze a few to have for later if you don’t eat them all at once.  The recipe can easily be doubled.  Go crazy with the fillings use strawberry ice cream with chocolate sauce, coffee ice cream with caramel sauce or any kind of ice cream and filling your heart desires.  Speaking of hearts.  It’s not a coincidence that this recipe showed up right before the most famous holiday for cards and chocolate and fancy desserts.  Most of you know V-Day is not my favorite holiday.  I’m just not that into it and never have been.  I know most of you are, so maybe you could make this a cozy treat for two or share with the whole family.  My family devoured these treats as we not only celebrated my blog but also my daughter’s birthday.

gooey butter cake profiterole february 2013 013

gooey butter cake profiterole february 2013 015

Happy Birthday to the sweetest daughter ever!
Happy Second Anniversary Kat’s in the kitchen!
Happy Valentine’s Day!

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Profiteroles with Vanilla Ice Cream and Bourbon Chocolate Sauce

NOTE: try to keep these as round as possible because although they will grow they don’t spread.  The shape will stay exactly the way you piped it out. You don’t need pastry tips and a pastry bag you can fill a ziplock bag with the pastry dough and then cut a small piece of the tip off to pipe out the dough.

Ingredients

1/2 cup water

1/2 stick butter

pinch of salt

1/2 cup all-purpose flour

2 eggs

Good quality vanilla ice cream (or whatever flavor you like or even homemade)

Bourbon Chocolate Sauce, recipe follows

Crushed peanuts (optional)

Directions

Preheat oven to 425 degrees F.

In a small saucepan combine the water, butter and salt.  Bring to a boil.  Reduce the heat and add the flour all at once and stir vigorously with a wooden spoon.  Cook until the mixture forms a ball and has a slightly wet sheen and has pulled away from the bottom and sides of the pan.  Transfer mixture to mixing bowl and let cool about 4 minutes.

The mixture does not have to be cold just cool enough not to cook the eggs once they are added.  Use an electric mixer and beat in the 2 eggs one at a time.  Do not add the second egg until the first has been fully incorporated and the sides of the bowl scraped down.

Transfer the mixture to a pastry bag or a ziplock bag with the tip cut out.  Pipe 1-inch balls on a half sheet tray lined with parchment paper or silpat.  When all balls piped dip your finger in water and press down the little peaks formed from piping.

Leave at least an inch between puffs because they will grow in the oven.  Bake for 20-25 minutes rotating the tray half way through cooking time for even cooking.  Cool on a rack.

When ready to serve, cut in half horizontally and fill with scoops of ice cream.  Top with the chocolate sauce.

Bourbon Chocolate Sauce

12 ounces (2 cups) semisweet chocolate chips

1/4 cup sugar

2/3 cup water

1 tablespoon corn syrup

1 tablespoon Bourbon

1 teaspoon vanilla extract

In a medium saucepan, stir the chocolate, sugar and water together over low heat until the sugar has dissolved.  Bring to a boil, reduce the heat and simmer for 5 minutes.  Cool slightly, and then stir in the corn syrup.  Turn off fire and remove pan from heat.  Stir in Bourbon and vanilla.  Serve warm.  Store leftovers in a heat safe, airtight container and keep in refrigerator for up to 1 week.  To reheat all or part of the sauce, heat in a microwave safe container on DEFROST for 10-20 seconds.

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6 responses »

  1. Yessss! Pictures! Awesomeness! Can’t wait to try this MINUS the nuts!!!

    Reply

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