French · Dessert
Profiteroles
Crisp choux, vanilla ice cream, and a 70% sauce mounted à la minute and poured at the table — the theatre is the recipe
- Prep
- 40 min
- Cook
- 35 min
- Serves
- 6
Ingredients
- Pâte à choux — 400 g (18 small choux)
- Craquelin discs — 18
- Glace vanille bourbon — 540 g (18 small scoops)
- Sauce: dark couverture 70% 150 g, whole milk 120 g, cream 60 g, glucose 20 g, butter 20 g
- Toasted flaked almonds — 20 g
Method
- Bake craquelin choux 165 °C fan 35 min; cool and split.
- Pre-scoop 30 g ice cream balls onto a frozen tray; hold at −18 °C.
- Sauce: boil milk, cream and glucose; emulsify onto the chocolate; mount with butter; hold at 55 °C.
- At service: seat three filled choux per bowl, lids ajar.
- Pour the sauce over at the table; scatter almonds.