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
1
cup
water
1/2
cup
butter
1/2
tsp
salt
1
tbsp
sugar
1 1/4
cup
flour
4
eggs
Cherry Coulis
1
cup
frozen pitted cherries
2
tbsp
sugar
2
tbsp
water
1
tsp
cornstarch
Instructions
Choux pastry
Preheat oven to 375 degrees F.
Line baking sheets with parchment paper and sprinkle with a little bit of water.
Heat up water, butter, sugar, salt to a boil in a medium saucepan.
Dump the flour into the water and stir the mixture vigorously with a wooden spoon. Keep stirring until all the flour is incorporated.
Put the flour mixture into a stand mixer and let cool for awhile.
Add the egg one at a time and combine the egg into the choux completely before adding another one.
After all the eggs are combined, spoon the choux into a piping bag and pipe it into mounds onto the baking sheet.
Dip your finger in a bowl filled with water and flatten the top of the mound with it.
Bake for about 25 minutes then turn it around and bake for another 5 minutes.
Remove from oven and prick with a toothpick and let cool.
Cherry Coulis
Heat up the cherries, water and sugar in a small saucepan for about 3 minutes until the cherries becomes soft.
Add the cornstarch and stir vigorously. Blend the cherry coulis in a blender and cool.
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
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