profiteroles (cream puffs)

home-made vanilla ice cream

Cuisinart recipe (made in their ice-cream maker)

1 cup whole milk

3/4 cup sugar

2 cups heavy cream

1-2 teaspoons vanilla

whisk milk & sugar together until sugar is dissolved (1-2 min)

add the cream & vanilla. whisk & add into the ice cream maker for 25 min

place in freezer.

• 
  
• cream puffs (Anne Burell - Food Network)
• 1/2 cup water
• 1/2 stick butter
• Pinch salt
• 1/2 cup all-purpose flour
• 2 eggs
• Pinch ground cinnamon
• Ice cream
• Chocolate Sauce, recipe follows
• Special Equipment: Pastry bag fitted with large straight tip

Directions

Preheat oven to 425 degrees F.

In a small saucepan combine the water, butter and salt and bring to a boil. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan. Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixeror lots of good old-fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated. Add in the cinnamon and beat for another second to combine.

Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Be sure to leave at least 1-inch between each of the balls. They grow! Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.

When ready to serve, cut in half horizontally and fill with ice cream of your choosing. (I prefer my home made vanilla.) Top with warm chocolate sauce.

• 
  
• Chocolate Sauce
• 4 ounces semisweet or dark chocolate
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon corn syrup
• 1 good pinch ground cinnamon

Bring a saucepan with 1-inch of water to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the rest of the ingredients and stir until the chocolate has melted and everything is combined. This is a pretty quick process, once the chocolate has melted remove it from the double boiler set up. Spoon over the filled profiteroles. This is best when served warm!