Profiteroles, or cream puffs, are delicate, versatile desserts that can be adorned with myriad fillings. Get creative and use ice cream, pastry cream, whipped cream. Although it’s not traditional, sautéed fruit is also a wonderful addition. Make this recipe with basic choux pastry dough.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- Basic choux pastry dough
- ½ cup slivered almonds
- 1 pint coffee ice cream
Preheat oven to 425F and grease 1 baking sheet. Spoon the prepared choux dough into a pastry bag fitted with a wide, plain tip and pipe 8 rounds onto the baking sheet. Bake for about 20 minutes, until the profiteroles puff up and turn golden brown. Remove from the oven and allow to cool on a wire rack for 20 minutes before filling.
While the profiteroles are baking and cooling, toast the almonds. In a dry skillet over low-medium heat, toast the almonds, stirring constantly, for about 5 minutes. The almonds are done when they have very lightly browned around the edges and are fragrant.
To assemble the profiteroles:
Slice the bottom third off a profiterole and hollow out a bit of the dough. Spoon in a petite scoop of coffee ice cream and a sprinkle of toasted almonds. Replace the bottom and serve immediately or freeze for up to 1 day before serving.
Makes 8 servings.