Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Drumstick Profiteroles
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- Level: Intermediate
- Total: 3 hr 30 min
- Active: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 243
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 54 mg
- Sodium
- 174 mg
This recipe transforms the nostalgic Drumstick ice cream cone into an elegant homemade dessert. Light, airy profiterole shells are filled with vanilla ice cream studded with crunchy, chocolatey waffle cone pieces, then they're dipped in a glossy homemade magic shell sprinkled with roasted peanuts and flaky sea salt. It’s a playful yet sophisticated take on the beloved childhood treat that’s perfect for impressing guests or indulging your sweet tooth at home.
- Level: Intermediate
- Total: 3 hr 30 min
- Active: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 243
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 54 mg
- Sodium
- 174 mg
Ingredients
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Directions
- Let the ice cream soften at room temperature 10 minutes, then transfer to a large bowl and fold in the chopped waffle cone bites. Transfer to a container and freeze until hard enough to scoop, at least 1 hour.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat. Combine the milk, butter, 1/4 cup water and the fine salt in a small saucepan and cook over medium heat until the liquid is shimmering and the butter is melted, 2 to 3 minutes. Stir in the flour to form a dough. Cook, stirring, until the dough pulls away from the sides of the pan and the flour smells slightly nutty but doesn’t brown, about 3 minutes.
- Transfer the dough to the bowl of a stand mixer and beat on medium-high speed until slightly cooled, about 2 minutes. Add 1 egg and beat until fully combined, then beat in the remaining egg to make a sticky, glossy dough.
- Transfer the dough to a pastry bag fitted with a 3/4-inch round tip. Pipe 12 mounds of dough on the prepared baking sheet, about 1 1/2 inches wide, 1 inch high and 1 inch apart; smooth out the pointy tops with a wet finger. Bake until the profiteroles are deep golden and crisp, 25 to 30 minutes. Transfer the baking sheet to a rack and let cool completely.
- Slice the profiteroles in half horizontally and fill each with a 1 1/2-ounce scoop of the ice cream, pressing down on the tops to adhere. Freeze until hardened, about 1 hour.
- Bring a few inches of water to a simmer in a small saucepan. Combine the chocolate and coconut oil in a heatproof bowl and set over the saucepan (do not let the bottom of the bowl touch the water). Cook, stirring, until the chocolate is mostly melted, then remove from the heat and stir until completely melted. Pour the chocolate into a wide mug or liquid measuring cup. Let cool slightly, then hold the bottom of a frozen profiterole and dip the top into the chocolate to coat, letting the excess drip off. Sprinkle the tops with the chopped peanuts and a pinch of flaky salt. Return the dipped profiteroles to the freezer to let the chocolate set before serving, at least 10 minutes.
