Pecan Profiteroles with Vanilla Ice Cream, Chocolate Sauce, and Seasonal Fruit
Chef Daphne Macias adds pecans and fresh fruit to a classic French dessert: cream puffs filled with ice cream and topped with chocolate sauce.
- Pate a Choux
- Milk - 1/2 cup
- Water - 1/2 cup
- Unsalted Butter - 1/2 cup (1 stick)
- All-Purpose Flour - 1 cup
- Sugar - 2 tablespoons
- Eggs - 4
- Chocolate Sauce
- Heavy (whipping) cream - 2 cups
- Brown Sugar - 1 cup, packed
- Chocolate - 1 pound, chopped
- Vanilla Ice Cream
- Mint leaves - 24
- Confectioner’s sugar for dusting
- Pecans - 2 tablespoons, chopped
- Mixed fresh blackberries, raspberries, and sliced hulled strawberries
To make the pate a choux: Preheat the oven to 400 F. Line two baking sheets with parchment paper. Place the milk, water, and butter in a medium saucepan and bring to a boil over medium-high heat. Add the flour and sugar all at once and stir the mixture until it pulls together and forms a ball, coming away from the sides of the pan, about 2 to 3 minutes. Remove from the heat. Stir in the eggs, one at a time, stirring each until blended. Let stand 3 minutes. Place the mixture in a pastry bag fitted with a 1-inch plain tip. Pipe 24 portions 2 inches apart on the prepared pans. Bake for 10 minutes, then reduce heat to 350 F and bake for 10 to 15 minutes, or until golden brown.
To make the sauce: Combine the heavy cream and brown sugar in a medium saucepan. Bring to a boil over medium-high heat, then turn off the heat. Stir in the chocolate until melted and smooth. Keep warm.
Using a 2-ounce ice cream scoop, make 24 scoops of ice cream and place them on a waxed paper-lined tray or baking pan. Place in the freezer.
To serve: Cut the profiteroles in half crosswise and pull out any threads of dough. Fill each with a scoop of ice cream and replace the top. Arrange three mint leaves, side by side, overlapping slightly, on each serving plate. Dust the plates lightly with confectioner’s sugar. Place three profiteroles in a cluster on each prepared plate. Ladle chocolate sauce over each profiterole. Garnish with pecans and the fresh fruit.