Cream puffs with ice cream and caramel sauce
Description
Recipe for profiteroles with ice cream and a sauce made of butter, sugar, cream, and rum. Profiteroles are French pastries made from choux pastry, filled with various fillings. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Preheat the oven to 200°C (390°F) and line two baking sheets with parchment paper. In a medium saucepan, combine butter, water, and salt. Cook over medium heat, stirring constantly, until the butter melts. Once the butter has melted, bring the mixture to a boil. Remove from heat and add the flour, stirring vigorously with a wooden spoon until a smooth dough forms. Return the saucepan to the heat and cook, stirring constantly, for 1 more minute. Transfer the dough to a bowl and beat with a mixer at medium speed for about 1 minute to cool it slightly. In a small bowl, whisk the eggs. Add the eggs to the dough in three batches, beating with the mixer at medium speed after each addition. Transfer the dough to a piping bag fitted with a round tip and pipe small mounds of dough onto the prepared baking sheets, about 3.5–5 cm in diameter, leaving about 5 cm between each.
- 2
Step 2
2. Bake the profiteroles for 20 minutes, then reduce the temperature to 175 degrees and bake for another 20 minutes. Finally, lower the oven temperature to 150 degrees and bake for an additional 10 minutes, until golden brown. Let cool completely.
- 3
Step 3
3. Prepare the caramel sauce. In a medium saucepan over medium heat, melt the butter. Whisk in sugar and salt. Cook the mixture for about 4 minutes, then slowly and carefully pour in the cream and rum. Reduce the heat and simmer until the mixture becomes foamy, for another 3 minutes. Remove from heat and cover with a lid. Let it cool for about 10–15 minutes.
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Step 4
4. Fill profiteroles with ice cream, drizzle with caramel sauce, and serve.