Cookie profiteroles … my favorites!

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My favorite dessert? Profiteroles!!!! Ex-aequo with the creamy rice pudding of my mum but this one,  I can’t even think trying to do it! So, when Isa has started her food competition “Make your salty or sweet favorite course”, I haven’t hesitated a second :)

For those who know me, they know that 1) I always check dessert menu first (well yes, that’s the best part of the meal – we can’t be mistaken :p) and 2), my radar immediately detects profiteroles!

The best I’ve eaten yet are those from a small Normand restaurant named “La Bisquine”, located in Saint-Vaast-la-Hougue: bun is so soft there, vanilla ice cream gets a good flavor and chocolate is deliciously well dark (and enough quantity – very important!). Here are for me the three essential tips to get great profiteroles. The best of the best? Some cookie chunks into the vanilla ice cream (as we can eat in a famous chain of restaurants where you can play with lassos and cowboy hats ;).

So, thanks to all this information, you probably better imagine how my dream profiteroles look like? Then here is what I wanted to make for the occasion, by trying to add a light touch by preparing some frozen yoghurt with cookie chunks instead of vanilla ice cream. 

For 2 people (or 6 buns), you will need:

For buns

• 1 egg
• 60g water
• 40g flour
• 20g butter
• 1 tsp sugar
• A pinch of salt

For cookie frozen yoghurt

• About 3 plain yoghurts or vanilla yoghurts (or 375g)
• As much sugar as you want (optional, I haven’t used any but necessary for sweet lovers!)
• 2 small Martha Stewart cookies (or another biscuit you like, I allow you ;)

For chocolate icing

• 80g dark chocolate
• 1 knob of butter (optional, I haven’t used any but it will keep your chocolate shining and melted longer)

The first step is to prepare frozen yoghurt. To do to that, we follow the same system as here:

Into a container that goes in the freezer, mix yoghurt, sugar if you want some and cookie chunks, then keep in your freezer. Mix about every 45-60 minutes in order to avoid getting some little ice cubes of water. 

I would say that the good texture will be obtained in 3 hours. 

In the meantime, we take care of the buns!

1. Preheat oven to 200°C.
2. Boil water, butter, sugar and the pinch of salt.
3. Off the heat, add flour in one stoke and vigorously mix with a wooden spoon until flour is totally incorporated to the dough. A smooth ball is formed.
4. Put the pan back on low heat: work the ball by breaking the dough until it doesn’t stick any more, neither to the pan nor to the spoon. 
5. Off the heat, into a salad bowl, mix the dough again to slightly cool it down and add beaten egg to it, little by little, until the dough forms a “beak”. Vigorously mix the dough in this step, as it will introduce air to it.
6. On a baking tray covered by some parchment paper, form 6 buns using 2 teaspoons.
7. Bake for 20 minutes into warm oven (don’t open the door, it would collapse the buns!)
8. Continue to bake for 10-15 minutes at 150°C, until buns are cooked enough.
9. Cool it down on a wire rack.

Final step, presentation!

Melt chocolate on a double boiler (with a bit of butter if you want).

In the meantime, remove the top from the buns, form cookie frozen yoghurt scoops and put them in the buns. Close them, pour the warm chocolate on the profiteroles, sprinkle with some cookie chunks (or slivered almonds if you like them) and eat without waiting!

TIPS AND TRICKS

Tip for biscuits: when you make a bake of cookies during your long rainy evenings in summer (I’m sure you know what I mean ;), keep a couple aside, cut them in chunks and keep into a plastic bag on your freezer. Then you will be able to directly use them, still frozen, for the frozen yoghurt (or for another recipe!).

For a taste closer to what we already know, don’t hesitate to open the ice cream pot, I won’t hold a grudge against you ;) But if you want a 100% homemade dessert, without using an ice cream maker, I really think this frozen yoghurt option is worth it!

SERVING SUGGESTIONS

Warm & cold – soft & melting & crunchy, color contrast, everything is in! A delight for eyes and taste buds :)

Don’t forget that you can change ice cream flavors and the strength of the chocolate to stick this recipe to your tastes and enjoy as much as you can this great dessert. Try this out and you’ll tell me about it!

Rose.