Friday, May 02, 2008

Try anything new lately? - Profiteroles with Gianduja Gelato

Profiteroles with Gianduja Gelato

Pate a Choux has always been on my " things to conquer" list. For some inexplicable reason, I avoid making it for a very long time. The mere thought of making Pate a Choux is unnerving;what with the boiling of butter and water, stirring in flour all at once until the whole mixture comes together like a ball, piping and baking. Doesn't reading this makes you feel a little dizzy? And making the task sounds insurmountable?

profiterole2

Then the lovely profiteroles grace the cover of March 2008 Gourmet magazine, and I was seriously smitten. Have you seen that cover? It made me want to run into kitchen and whip up a batch right there and then. But I was too busy packing for our move in March, so the profiterole project was put on hold. Also, I haven't gotten my red hot Ice Cream Maker in March yet, so there was no rush for the profiteroles.

This is until I churned out a batch of Gianduja Gelato with Nutella on Wednesday night. Oh, you must have heard rave reviews of Mr Lebovitz's said gelato here, here,here and here. And I just want to add that all of them are right! The gelato is delizioso.Since gianduja connotes Nutella to me, I decided to swirl some into the gelato instead of Stracciatella that David suggested. In my overzelous, I probably use more Nutella than I should.(ok, that's almost a jar), And my gelato turned out to be richer than Oprah. So I think I will try to use melted bittersweet chocolate next time, and pairing the Nutella with some other flavors.

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Having said that, the Gianduja Gelato with Nutella is perfect, when nested inside the crisp puff of pastry in the form of profiteroles. Surprisingly when I confronted my fear of choux pastry face on, it wasn't half as daunting as I made it out to be. To the contrary, it was quite a breezy process. Just make sure that you read the instructions CAREFULLY. The first batch I made was inedible, because I misread the amount of butter. The recipe says 3/4 stick of butter. I misread it and used 3/4 cup of butter. Major mistake! The puffs were sizzling and sweating oil in the hot oven. I wasted 3 eggs and 1.5 sticks of butter, but there is no point crying over oily puffs. Moving on, the second batch rose beautifully and voila, I can now cross off pate a choux from my list.

Since my mini ice cream scoop is used to get the perfect amount of gelato in these profiteroles, I am submitting this entry to the Tasty Tools: Scoop Challenge, hosted by Joelen's Culinary Adventures. Check out Joelen's blog on 5 May to read about many more delicious treats that others scoop out with their ice cream scoops!

Have a great weekend, everyone!

Profiteroles with Gianduja Gelato with Nutella Swirl
adapted from gourmet.com and Perfect Scoop

1 qt Gianduja Gelato with Nutella Swirl
3/4 stick unsalted butter, cut into pieces
3/4 cup water
1/4 teaspoon salt
3/4 cup all-purpose flour
3 large eggs

Chill a small metal baking pan in freezer. Form 20 gelato balls with scoop and freeze in chilled pan at least 1 hour (this will make serving faster).

Preheat oven to 425°F with rack in middle. Butter a large baking sheet.

Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted. Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds.

Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.

Add eggs 1 at a time, beating well with an electric mixer after each addition.
Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet.

Bake until puffed and golden brown, 20 to 25 minutes total. Prick each profiterole once with a skewer, then return to oven to dry, propping oven door slightly ajar, 3 minutes. Cool on sheet on a rack.

23 comments:

Ginny said...

Oh Mandy, my dear, I'm drooling! Delicious!

Manggy said...

Aah, wonderful accomplishment and a heavenly dessert! (Hmm, I haven't made choux in a while...) Reading about the overbuttered puffs made me heart stop for a moment, haha :)

StickyGooeyCreamyChewy said...

Oh, yeah! I saw that cover. Totally droolworthy! You did a great job with yours. They look beautiful. I was afraid of choux dough too until I made some with my mother. It wasn't as hard as I thought.

Aimei said...

Yum! I would love to have one!

My Sweet & Saucy said...

Ever since pastry school I have been dreaming of gianduja! I absolutely LOVE the flavor! This combo looks soooo delicious!

Brilynn said...

That cover was awesome and so are your puffs. I feel like I'm one of the last people on the planet to try this ice cream, it sounds delicious!

Terri @ A Daily Obsession said...

mandy, i don't know if it's bc of ur new layout but it takes 5 minutes to open ur 1st page, then another minute for the next..it's so frustrating i sometimes go cook n come back.

farida said...

Oh, my, this looks heavenly! what a great recipe.

tigerfish said...

I love profiteroles and have never eaten one with such a generous gelato scoop in there!

Alejandra said...

This might be the perfect dessert for my upcoming dinner party. Can the choux be prepared ahead of time?

Ellie @ Kitchen Wench said...

Hurrah for crossing another item off the list :) Glad to hear that they worked out, at least after the first time oily puffs ;) They look absolutely gorgeous - great presentation!

Jacque said...

Well, they do look delish! Congrats on your conquering of pate choux (or however that's spelled, lol).

Deborah said...

I am laughing - richer than Oprah - I'm going to have to use that sometime!! These look absolutely beautiful - the photos are stunning!

Patricia Scarpin said...

Those are the most sinful profiteroles I have ever seen!

Cookie baker Lynn said...

I think that's my favorite ice cream out of David's book. Your pate choux turned out beautifully and your pictures are gorgeous. Well done!

cakebrain said...

Yum! I haven't made profiteroles in a long time and they're so easy! I don't know what I'm waiting for...yours look so inspiring! Gorgeous pics!

Emiline said...

THOSE look scrumptious. I think I could eat about a dozen of them.

I still think Oprah is richer...

Nina's Kitchen (Nina Timm) said...

For some reason it took a while for the main photo to download, but it was worth the wait....definitely richer than Oprah....

Mandy said...

ginny,
thanks!

manggy,
I know!!! I freaked out for a second seeing them sweating oil in the oven!

Susan,
thanks! It certainly wasn't as hard as I had imagined.

aimei,
come over anytime! ;)

my sweet and saucy,
Gianduja is certainly one delicious flavor. Who wouldn't like it right?

brilynn,
thanks! You have to try this gelato sometime!

terri,
really? oh no! I need to see what causes this! solving this technical stuff gives me headache.

farida,
thanks!

tigerfish,
I will make you this if you visit me! ;p

alejandra,
yes, the choux can be baked ahead of time, you can even freeze some with ice cream too, and serve them straight from the freezer. That's how I made mine.

ellie,
thanks!One thing off the long lists:p

jacque, deborah, Patricia,
thanks!

Lynn,
that's the first recipe I tried from David's book! I am going to try some others when we finish the 3 batches in the freezer. :)

cakebrain,
thanks! I am sure yours would turn out stunning!

Emiline,
I can eat a dozen of these too!

nina,
thanks for letting me know of the long downloading time. I need to see what's wrong with my website.....*headache*

ovenhaven said...

Oh gosh, those look beautiful! I haven't made profiteroles for a long time now, and this might just be the kick in the rear I need. Hehe :P

Aran said...

You had me a gianduja!! Wonderful, wonderful dessert and beautiful photos. I actually made a dessert with gianduja over the weekend. I just love it!

Gloria said...

Look absolutely delicious!!Gloria

Tartelette said...

Yeah for conquering pate a choux! I could have sworn you had the St Honore with us...duh!!!! The gelato is outstanding!!

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