Best 8 Profiteroles With Bourbon Ice Cream Recipes

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Profiteroles, delicate choux pastry balls filled with creamy goodness, and bourbon ice cream, a luxurious concoction infused with the warmth of bourbon, together create a symphony of flavors that will tantalize your taste buds. Embark on a culinary journey as we unveil the secrets to crafting the perfect profiterole with bourbon ice cream, a dessert that marries the richness of choux pastry with the velvety smoothness of bourbon-infused ice cream.

Here are our top 8 tried and tested recipes!

PROFITEROLES WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE



Profiteroles with Vanilla Ice Cream and Chocolate Sauce image

Provided by Amy Finley

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/2 recipe Pate a Choux, recipe follows
1 egg, beaten
Store-bought vanilla ice cream
Store-bought chocolate sauce
1 cup water
1 teaspoon salt
3 teaspoons sugar
6 tablespoons butter, cut in pieces
3/4 cup plus 2 tablespoons all-purpose flour, sifted
4 eggs, beaten

Steps:

  • Preheat the oven to 400 degrees F.
  • With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 16 (1 1/2-inch rounds) spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool on a baking rack.
  • Split the profiteroles nearly in half, leaving a little hinge at the back, and cradle a small scoop of vanilla ice cream inside each. Divide the profiteroles between bowls and pour over some chocolate sauce. Serve cold.
  • In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the profiteroles, the other for gougeres.

PROFITEROLES WITH COFFEE ICE CREAM



Profiteroles with Coffee Ice Cream image

Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry (the same dough that cream puffs are made from), then drizzle it with full-bodied chocolate sauce.

Provided by Shelley Wiseman

Categories     Mixer     Chocolate     Dessert     Freeze/Chill     Kid-Friendly     Spring     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 16

For profiteroles:
1 quart coffee ice cream
6 tablespoons unsalted butter, cut into pieces
3/4 cup water
1/4 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
For chocolate sauce:
1/2 cup sugar
1 cup heavy cream
7 ounce fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1/2 teaspoon pure vanilla extract
1 tablespoon Cognac or brandy (optional)
Equipment:
Equipment: a small (about 1 1/2-inch) ice cream scoop; a large pastry bag fitted with a 3/4-inch plain tip
large pastry bag fitted with a 3/4-inch plain tip

Steps:

  • Make profiteroles:
  • Chill a small metal baking pan in freezer. Form 18 ice cream balls with scoop and freeze in chilled pan at least 1 hour (this will make serving faster).
  • Preheat oven to 425°F with rack in middle. Butter a large baking sheet.
  • Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted. Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.
  • Add eggs 1 at a time, beating well with an electric mixer after each addition.
  • Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet.
  • Bake until puffed and golden brown, 20 to 25 minutes total. Prick each profiterole once with a skewer, then return to oven to dry, propping oven door slightly ajar, 3 minutes. Cool on sheet on a rack.
  • Make chocolate sauce:
  • Heat sugar in a 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.
  • Remove from heat, then add cream and a pinch of salt (mixture will bubble and steam). Return to heat and cook, stirring, until caramel has dissolved.
  • Remove from heat and add chocolate, whisking until melted, then whisk in vanilla and Cognac (if using). Keep warm, covered.
  • Serve profiteroles:
  • Halve profiteroles horizontally, then fill each with a ball of ice cream. Put 3 profiteroles on each plate and drizzle generously with warm chocolate sauce.

PROFITEROLES WITH CHOCOLATE SAUCE AND ICE CREAM



Profiteroles with Chocolate Sauce and Ice Cream image

The chocolate sauce recipe for this delicious dessert is from chef Michel Roux's cookbook, "Pastry: Savory and Sweet."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 to 3 dozen

Number Of Ingredients 9

1 large egg
Pate a Choux
Vanilla ice cream
Confectioners' sugar
9 ounces bittersweet chocolate, finely chopped
1 cup milk
3 tablespoons heavy cream
1/4 cup superfine sugar
2 tablespoons butter, diced

Steps:

  • Preheat oven to 375 degrees. Whisk together egg with 1 tablespoon water in a small bowl for the egg wash. Set aside.
  • Line two large baking sheets with parchment paper. Transfer Pate a Choux to a pastry bag fitted with a 5/8-inch plain tip. Pipe dough into 2-inch rounds about 1 inch apart. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffed and golden brown, about 25 minutes. The profiteroles should feel light and airy. Remove puffs from oven and transfer sheets to wire racks to cool completely.
  • Make the chocolate sauce: Place chocolate in a heatproof bowl over a pan of hot water to melt gently, stirring occasionally with a wooden spoon. Put the milk, cream, and superfine sugar into a pan and bring to a boil, whisking continuously. Take off the heat. Still whisking, pour on the melted chocolate, then return to the heat. Still whisking, let the sauce bubble briefly over medium heat. Turn off the heat and whisk in the pieces of butter, one at a time. Pass the sauce through a fine chinois into a bowl, cover with plastic wrap, and keep warm in a bain-marie.
  • Using a serrated knife, slice off the top third of each puff; set aside. Place a scoop of ice cream on the bottom of each puff; replace tops. Dust with confectioners' sugar and drizzle with chocolate sauce. Serve immediately.

CHOCOLATE ICE CREAM PROFITEROLES



Chocolate Ice Cream Profiteroles image

Profiteroles are among the most irresistible desserts. They are essentially dolled-up cream puffs, usually drizzled with chocolate sauce and sprinkled with chopped nuts. Adding dark chocolate ice cream catapults them heavenward, to everyone's delight. More romantic recipes, from dinner for two to chocolate for all, can be found here.

Provided by David Tanis

Categories     snack, ice creams and sorbets, dessert

Time 1h15m

Yield 24 profiteroles

Number Of Ingredients 10

2 ounces/60 grams raw shelled hazelnuts (optional)
1/4 pound/113 grams unsalted butter (1 stick)
1/4 teaspoon salt
1 cup/150 grams all-purpose flour
4 eggs, plus 1 egg lightly beaten for glaze
1 cup/120 milliliters heavy cream, chilled
1 tablespoon granulated sugar
1 quart/1 liter chocolate hazelnut ice cream (see recipe), or other ice cream
1 cup/240 milliliters warm bittersweet chocolate sauce (see recipe), or other chocolate sauce
Confectioners' sugar, for garnish

Steps:

  • Heat oven to 425 degrees. If using hazelnuts, place on a baking sheet and roast until quite dark, about 10 minutes. Let cool slightly, then use a clean kitchen towel to rub off skins, discarding the skins. Crush nuts coarsely with a rolling pin or meat mallet and set aside.
  • To make the puffs, put 1 cup/240 milliliters water, the butter and the salt in a saucepan over high heat and bring to a boil. Add flour and stir with a wooden spoon until mixture comes together and forms a sticky ball. Lower heat to medium and continue to cook, stirring, for a minute or 2 more.
  • Transfer dough to the bowl of a stand mixer fitted with paddle attachment. Mix at medium speed to cool dough slightly, then increase speed and begin to add 4 eggs, 1 at a time. Make sure each egg is fully incorporated into dough before adding the next. When all eggs have been added, scrape down sides of bowl and beat again until dough is smooth and glossy.
  • Line a pair of 12-by-18-inch baking sheets with parchment. Put dough in a pastry bag (or use two soup spoons) and form mounds that are 21/2 inches in diameter, 12 mounds per sheet, spaced evenly. Brush each mound with beaten egg, smoothing pointy tops with a finger. Bake for 10 minutes at 425 degrees, then reduce heat to 375 degrees and continue baking until puffs are well browned and crisp, about 25 minutes more. Cool to room temperature. (If desired, puffs may be baked in advance, frozen and recrisped at 400 degrees for 10 minutes.)
  • Put cream and sugar in a small mixing bowl and whip to a soft, light consistency.
  • To assemble profiteroles, cut puffs in half horizontally. Place 2 tablespoons softly whipped cream on the bottom half of each puff, then a scoop of ice cream. Replace the tops. Transfer filled profiteroles to dessert plates or bowls, 2 per serving. Drizzle with warm chocolate sauce and sprinkle with reserved crushed hazelnuts, if using. Dust with confectioners' sugar and serve immediately.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 62 milligrams, Sugar 6 grams, TransFat 0 grams

PROFITEROLES



Profiteroles image

Light and delicate choux pastry puffs filled with fresh cream and covered with warm chocolate ganache sauce are so easy to make, but everyone will think you are a master pastry chef!

Provided by CELTICKIM

Categories     World Cuisine Recipes     European     French

Time 1h30m

Yield 6

Number Of Ingredients 10

1 cup water
½ cup butter
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
1 cup heavy cream
¼ cup confectioners' sugar
1 teaspoon rose water
1 cup heavy cream
9 ounces semisweet chocolate, chopped

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
  • Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
  • Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
  • To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.

Nutrition Facts : Calories 763.2 calories, Carbohydrate 47.6 g, Cholesterol 273.4 mg, Fat 61.7 g, Fiber 3.6 g, Protein 11.1 g, SaturatedFat 36.6 g, Sodium 284.3 mg, Sugar 26.5 g

PROFITEROLES



Profiteroles image

The ice cream transforms this profiterole-a French pastry-into a delectable ice cream sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 26

Number Of Ingredients 7

1 recipe Pate a Choux
1 egg mixed with 1 tablespoon water, for egg wash
Oil, for plastic wrap
2 1/2 pints ice cream
10 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons corn syrup

Steps:

  • Preheat oven to 425 degrees with a rack in the center. Line two unrimmed baking sheets with parchment paper or Silpats (French nonstick baking mats).
  • Make Pate a Choux batter. Fill a pastry bag fitted with a coupler or 1/2-inch (Ateco No. 806) tip, and pipe 2-inch rounds that are about 1 inch high onto baking sheets at 2-inch intervals.
  • Using your finger, gently rub egg wash over entire top, and flatten the tips, being careful not to let it drip down onto sheet (it will inhibit rising). Cover one sheet with lightly oiled plastic wrap, and place in refrigerator. Transfer the other to the oven. Bake for 10 minutes; reduce oven heat to 350 degrees. Bake until puffs are golden brown, 15 to 20 minutes more. Turn off oven, and prop door open slightly to let steam escape. Allow profiteroles to dry out in the oven about 15 minutes, or until the center is slightly damp but no wet dough remains (test by cutting into the center of one). Transfer to a wire rack to cool completely. Raise heat back to 425 degrees, and repeat process for remaining batch.
  • Scoop out 26 balls of ice cream, and place on parchment-lined baking sheet. Place in freezer to reset for 20 minutes.
  • To make chocolate sauce, place chocolate in a bowl. Combine cream and corn syrup in a small saucepan; bring to a boil. Pour over chocolate; let sit 5 minutes, and stir to combine. Allow it to cool slightly before serving, or store in refrigerator up to 1 week and gently reheat over low heat before serving.
  • Cut each profiterole in half horizontally, and fill with a scoop of ice cream. Place two profiteroles on each plate, and top with warm chocolate sauce.

CHOCOLATE PROFITEROLES WITH COFFEE ICE CREAM AND BITTERSWEET CHOCOLATE SAUCE



Chocolate Profiteroles with Coffee Ice Cream and Bittersweet Chocolate Sauce image

Categories     Mixer     Chocolate     Dessert     Bake     Freeze/Chill     Kid-Friendly     Chill     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 profiteroles, serving 4

Number Of Ingredients 14

For the profiteroles
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
3 tablespoons unsalted butter, cut into bits
1/4 cup plus 2 tablespoons water
1 tablespoon granulated sugar
2 large eggs
coffee ice cream
confectioners' sugar for sprinkling the profiteroles if desired
For the chocolate sauce:
6 ounces fine-quality bittersweet chocolate, chopped
3 tablespoons water
1/4 cup heavy cream
2 tablespoons Kahlûa or other coffee-flavored liqueur, or to taste

Steps:

  • Make the profiteroles:
  • Into a bowl sift together the flour and the cocoa powder. In a small heavy saucepan combine the butter, the water, the granulated sugar, and a pinch of salt and bring the mixture to a boil over high heat, stirring until the butter is melted. Reduce the heat to moderate, add the flour mixture, and cook the mixture, beating it with a wooden spoon, until it pulls away from the side of the pan, forming a ball. Transfer the mixture to a bowl and with an electric mixer at high speed beat in the eggs, 1 at a time, beating well after each addition. Drop the mixture by rounded tablespoons onto a buttered baking sheet, forming 12 mounds, baking the profiteroles in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until they are puffed and crisp, and let them cool on a rack. The profiteroles may be made 1 day in advance and kept in an airtight container. Reheat the profiteroles on a baking sheet in a preheated 375°F. oven for 5 minutes, or until they are crisp, and let them cool on the rack.
  • Make the chocolate sauce:
  • In a heatproof bowl set over a saucepan of simmering water melt the chocolate with the water and the cream, stirring until the mixture is smooth, and stir in the kahlûa. The sauce may be made 1 week in advance, kept covered and chilled, and reheated. Makes about 1 cup.
  • With a serrated knife cut each profiterole in half crosswise, discard any uncooked dough from the centers, and sandwich a small scoop (about 1 1/2 inch in diameter) of the ice cream between the top and bottom of each profiterole. Sprinkle the profiteroles with the confectioners' sugar, pour about 1/4 cup of the sauce onto each of 4 dessert plates, and arrange 3 profiteroles on each plate.

BOURBON ICE CREAM



Bourbon Ice Cream image

The brown sugar in this decadent bourbon ice cream gives a hint of caramel flavor, which complements the bourbon. When the custard is still liquid, before it goes into the ice cream maker, add more or less bourbon to suite your taste. -Peggy Woodward, Taste of Home Senior Food Editor

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 cups.

Number Of Ingredients 7

2 cups heavy whipping cream
2 cups 2% milk
3/4 cup packed brown sugar
1/8 teaspoon salt
6 large egg yolks
3 to 4 tablespoons bourbon
2 teaspoons vanilla extract

Steps:

  • In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in bourbon and vanilla. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Nutrition Facts : Calories 295 calories, Fat 21g fat (13g saturated fat), Cholesterol 169mg cholesterol, Sodium 75mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 5g protein.

Tips:

  • To make the profiteroles, use a high-quality choux pastry recipe. This will ensure that the shells are light and airy.
  • Make sure to pipe the choux pastry into even-sized balls. This will help them bake evenly.
  • Bake the profiteroles until they are golden brown and crispy. This will give them a delicious flavor and texture.
  • For the bourbon ice cream, use a good quality bourbon. This will give the ice cream a rich and flavorful taste.
  • Make sure to churn the ice cream until it is firm. This will help it hold its shape when you serve it.
  • To assemble the profiteroles, simply fill them with the bourbon ice cream and top them with chocolate sauce.

Conclusion:

Profiteroles with Bourbon Ice Cream is a delicious and easy-to-make dessert that is perfect for any occasion. The light and airy profiteroles are the perfect complement to the rich and flavorful bourbon ice cream. This dessert is sure to be a hit with your friends and family.

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