Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Ice Cream Profiteroles
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- Level: Easy
- Total: 45 min (plus cooling)
- Active: 30 min
- Yield: about 8 servings
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Directions
- Roll out 1 thawed puff pastry sheet into a 10-inch square on a floured surface; cut out 2-inch rounds. Arrange on a baking sheet; brush with beaten egg and sprinkle with sugar. Bake at 400 degrees F until golden, 14 minutes; let cool. Melt 4 ounces chopped bittersweet chocolate with 3 tablespoons heavy cream in the microwave in 30-second intervals. Split the profiteroles and fill with ice cream; top with the chocolate sauce.
Cook’s Note
Thaw frozen puff pastry overnight in the fridge or for 30 minutes at room temperature. Don't defrost it in the microwave! To give puff pastry a shine, brush with beaten egg before baking.
