Profiteroles with Ice Cream & Berries
Profiteroles are mini cream puffs. The recipe makes enough profiteroles for two night’s worth of desserts.
- 6 tablespoons (3/4 stick) butter
- 1/2 teaspoon salt
- 1 cup flour
- 4 large eggs
- Vanilla ice cream (about 1 pint)
- Limoncello Berry Smash-Up (recipe follows)
- Tiny mint sprigs, for garnish
Make the profiteroles: Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
In a medium saucepan over medium-high heat, combine 1 cup water, the butter, and salt. Heat until the butter has melted and the water is boiling.
Add the flour all at once and cook, stirring constantly with a wooden spoon, until the mixture thickens and begins to create a dough ball in the center of the pan and completely pulls away from the sides of the pan, about 2 minutes.
Transfer to the bowl of a stand mixer fitted with a paddle attachment. With a mixer on low speed, add the eggs one at a time, scraping the bowl well after each addition and beating until the bowl feels cool (the mixture should be very smooth and silky).
Transfer the dough to a resealable plastic bag and cut about ½ inch off one corner. Pipe the mixture into little blobs (about the size of a marshmallow) onto the baking sheets about 1 inch-apart. Bake until golden brown and puffed, 20 to 25 minutes.
Make-ahead: Cool. Place 12 of the puffs in an airtight container and store at room temperature. Freeze the remaining puffs for the future.
Night of: If the profiteroles feel soggy, pop them into a 400°F oven for a couple of minutes until they crisp up again. Allow them to cool before filling.
Cut the profiteroles in half crosswise. For each serving, place 3 profiterole bottoms on a dessert plate and top each with a small scoop of vanilla ice cream. Spoon some of the limoncello berry sauce over the ice cream and put the profiterole tops in place. Garnish with mint.