Thursday, May 5, 2011

Ice Cream Profiteroles

1 recipe of Pierre Hermé’s Pâte à Choux (Choux Pastry)
Ice Cream
Chocolate Sauce (optional)

1) Pipe the choux pastry dough through a pastry bag or drop with a pair of spoons into small balls and bake according to the instructions lined out in Pierre Hermé’s Pâte à Choux recipe.

2) Slice the puffs horizontally.

3) Scoop a ball of ice cream on the bottom half the puff then place the top half on the ice cream.

4) Drizzle some chocolate sauce over the profiteroles if you wished.

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