Profiteroles with Cherry Coulis
Delicious choux pastry filled with ice cream and topped with cherry coulis. Easy to make for a weekday dessert!
Ingredients
Choux Pastry
Cherry Coulis
Instructions
Choux pastry
  1. Preheat oven to 375 degrees F.
  2. Line baking sheets with parchment paper and sprinkle with a little bit of water.
  3. Heat up water, butter, sugar, salt to a boil in a medium saucepan.
  4. Dump the flour into the water and stir the mixture vigorously with a wooden spoon. Keep stirring until all the flour is incorporated.
  5. Put the flour mixture into a stand mixer and let cool for awhile.
  6. Add the egg one at a time and combine the egg into the choux completely before adding another one.
  7. After all the eggs are combined, spoon the choux into a piping bag and pipe it into mounds onto the baking sheet.
  8. Dip your finger in a bowl filled with water and flatten the top of the mound with it.
  9. Bake for about 25 minutes then turn it around and bake for another 5 minutes.
  10. Remove from oven and prick with a toothpick and let cool.
Cherry Coulis
  1. Heat up the cherries, water and sugar in a small saucepan for about 3 minutes until the cherries becomes soft.
  2. Add the cornstarch and stir vigorously. Blend the cherry coulis in a blender and cool.
  3. Split the cream puff in half. Put in a scoop of ice cream and put the top back on. Drizzle the coulis on top.
Recipe Notes

Adapted from : Martha Stewart and Kitchen Konfidence