Categories: frozen dessert
Ingredients
- Cream puff pastry:
- 4 Tbsp. butter
- 1/2 cup water
- 1/2 cup flour
- 2 large eggs
- Filling:
- 1 (10 oz.) pkg. frozen raspberries in syrup, thawed
- 1 1/2 pint vanilla ice cream, slightly softened, divided use
- 2 Tbsp. raspberry liqueur, optional
- 1/4 cup chopped pistachio nuts
- Chocolate sauce:
- 6 oz. bittersweet chocolate, finely chopped
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup heavy cream
- 1 Tbsp. unsalted butter
- 1/2 tsp. vanilla
Directions
- Heat oven to 400 degrees. Grease and flour large cookie sheet.
- To make pastry: In a 2-quart saucepan over medium heat, heat butter and water until butter is melted and mixture boils. Remove saucepan from heat. Add flour all at once; with a wooden spoon stir vigorously until mixture leaves the sides of the pan and forms a ball. Add eggs, one at a time, beating well with a wooden spoon after each addition until the batter is smooth and satiny. Drop batter by teaspoonful’s onto the cookie sheet, making 18 mounds, spaced about 2 inches apart. Bake 30 minutes or until golden. Turn off oven and let pastry puffs remain in the oven 10 minutes. Cool on a wire rack.
- To make filling: While puffs are baking, force raspberries through a medium mesh sieve with the back of a wooden spoon. Discard seeds left in sieve. Add 1/4 cup softened ice cream and the liqueur, if used, to the raspberry puree and mix thoroughly. Cover sauce and refrigerate.
- To make chocolate sauce: Place chopped chocolate in a heatproof bowl and set aside. In a small saucepan, combine water, sugar, and heavy cream. Cook over medium heat until sugar dissolves. Increase heat and bring mixture to a gentle boil. Remove from heat and pour over chocolate. Let stand for 3 minutes to melt chocolate. Stir sauce until smooth, then stir in butter and vanilla. Use sauce at room temperature or slightly chilled.
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To assemble: Cut each cooled pastry puff in half. Fill bottom halves with a scoop of ice cream. Replace pastry tops. May be served immediately or stored in freezer for up to 3 days.
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To serve: Spoon raspberry sauce onto 6 rimmed plates. Arrange 3 profiteroles on each plate. Drizzle tops with chocolate sauce and sprinkle with pistachios.