Indulge in scoops of rich creamy Blue Bunny® Ice Cream nested between flaky pastry puffs and drizzled with chocolate sauce for a heavenly dessert that’s sure to delight.
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Degree of Difficulty: Moderately Easy
Equipment: #12 scoop
Cook Time: 30 to 45 minutes
Makes: 4 Servings
Ingredients
- 12 pre-made pâte à choux balls; slightly warmed
- 1 cup Blue Bunny® Chocolate Chip Cookie Dough Ice Cream
- 1 cup Blue Bunny® Cookies and Cream Ice Cream
- 1 cup Blue Bunny® Chocolate Brownie Extreme Ice Cream
- Whipped cream, cherries and chocolate sauce for garnish
Instructions
Assembly:
Cut pâte à choux balls in half. Scoop Blue Bunny® Chocolate Chip Cookie Dough Ice Cream into bottom half of choux ball. Place top half of choux ball on top of ice cream. Place in freezer until ready to serve. Repeat with Blue Bunny cookies and Cream Ice Cream and Chocolate Brownie Extreme Ice Cream.
Plate:
3 profiteroles per plate. One of each flavor. Garnish with whipped cream, cherries and chocolate sauce.
Pâte à Choux:
1 cup milk
1 cup water
1 ½ tsp salt
2 tsp granulated sugar
1 cup unsalted butter
1 cup flour
4-5 eggs
Directions:
Place the milk, water, salt, sugar and butter in a saucepan. Over medium heat fully melt the butter and stir ingredients. Remove from the heat and immediately add all the flour. Beat the dough by hand. Place back on heat and continue beating until the dough pulls away from the sides, about 3 minutes. Transfer the dough to a mixing bowl and with a paddle attachment beat the eggs into the mixture one at a time. Continue to add eggs until the dough becomes shiny and firm; should make a clean V when dripping off the paddle attachment. Now dough is ready to be piped into balls and baked.
Bake pâte à choux balls in a convection oven at 350°F for 10 minutes with vent closed, then at 325°F for 20-35 minutes with vent open until golden.
Variations
Substitute dusted powdered sugar for chocolate sauce.
Add chopped cookies, brownies and cookie dough.
Hints
Pâte à choux balls can be prebaked, cut and frozen prior to using.
