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Pâte à choux dough can be used to make eclairs, croquembouches, and beignets. My favorite way to use this dough is to make profiteroles filled with ice cream. There are endless combination possibilities. Vietnamese Iced Coffee is a made with dark roast coffee and in lieu of milk, sweetened condensed milk is used. This ice cream flavor goes perfect with the chocolate ganache. For this recipe I created a small batch of ice cream that will fill about 12 profiteroles.
Ingredients
1 Cup Heavy Cream
1/2 Cup Milk
3/4 Cup Sweetened Condensed Milk
1/2 Cup Dark Roast Coffee
4 Egg Yolks
Directions
1. Combine cream and milk and simmer until just below a boil.
2. Mix Condensed Milk and Egg Yolks.
3. Temper Milk into the egg yolk mixture.
4. Return to stove on low heat until thickened.
5. Remove from stove add Coffee.
6. Chill. Freeze according to Ice Cream Machine Instructions.
Pâte à choux Recipe Here
Chocolate Ganche
Ingredients
1/4 Cup Heavy Cream
4 oz. Semi Sweet Chocolate
Directions
1. Heat Heavy Cream on medium heat until under a boil.
2. Pour over chocolate let rest 4 min.
3. Whisk until evenly combined.
Pâte à choux Recipe Here
Chocolate Ganche
Ingredients
1/4 Cup Heavy Cream
4 oz. Semi Sweet Chocolate
Directions
1. Heat Heavy Cream on medium heat until under a boil.
2. Pour over chocolate let rest 4 min.
3. Whisk until evenly combined.
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ReplyDeleteAlice, thank you so much for your kind words. I'm glad you enjoy the site.
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