We escaped the city heat this past weekend and spent some time with old friends at the beach. Ever the gracious houseguest, I made dinner on Sunday night, followed by profiteroles filled with vanilla ice cream and fresh raspberries for dessert. I used Emeril’s recipe for profiteroles – they’re easy to make and you can fill them with just about anything!
- 1 stick of unsalted butter
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 cup unbleached all – purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
- 5 large eggs
- vanilla ice cream
- 3 half pints of fresh raspberries
1. Preheat the oven to 400Âº F. Line a baking sheet with parchment paper or a silpat.
2. Combine the butter, milk, and sugar in a non-reactive saucepan over medium heat, until the butter melts.
3. Measure out the flour, salt, and baking powder in a bowl, and add it to the Â butter/milk mixture. Cook, stirring with a spoon until the mixture pulls away from the side of the saucepan and forms a ball.
4. Transfer the dough into a bowl. With an electric mixer on medium speed, add the eggs, one at a time until well blended. Continue to beat until the dough is soft and shiny.
5. Let cool a bit, and transfer dough to a large pastry bag. Pipe golf ball size rounds on the baking sheet about 2 inches apart. If you don’t have a pastry bag, use a spoon.
6. Bake at 400Âº for 10 minutes, then turn down the oven to 350Âº and continue to bake for another 20 to 25 minutes, until the profiteroles are golden brown. Cool on a wire rack.
7. To serve, slice profiteroles in half length-wise with a serrated knife, fill bottom half with vanilla ice cream, sprinkle plate with raspberries, place top half on the ice cream. Dust with confectionery sugar.