|
|
 |
| General Category : Desserts |
|
| Food Group : Eggs, Grains, Fruits, Chocolate and Sweets, Cheese/Other Dairy |
|
| Preparation Method : Bake |
|
| Other Criteria : Christmas |
|
|
|
|
| Simple cooked choux pastry balls puff up in the oven to make profiteroles to stuff with delicious Armagnac and prune ice cream – think of it as the French version of rum and raisin – here easily made from store-bought vanilla ice cream. The dessert is then drizzled with a rich chocolate sauce. For best flavour and better soaking, use unsulfured prunes, which are drier and available at specialty, bulk and health food stores. |
|
|
Ingredients
|
|
• |
1/2 cup (125 mL) Armagnac or other brandy |
|
|
• |
1 cup (250 mL) prunes (7 oz/200 g), quartered |
|
|
• |
2 cups (500 mL) vanilla ice cream |
|
|
• |
1/2 cup (125 mL) butter, cut into pieces |
|
|
• |
2 tbsp (30 mL) granulated sugar |
|
|
• |
1/4 tsp (1 mL) salt |
|
|
• |
1 cup (250 mL) all-purpose flour |
|
|
• |
4 eggs |
|
|
• |
Chocolate Sauce: |
|
|
• |
4 oz (125 g) bittersweet chocolate, chopped |
|
|
• |
2 oz (60 g) milk chocolate, chopped |
|
|
• |
2 tbsp (30 mL) butter |
|
|
• |
1/2 cup (125 mL) milk |
|
|
• |
2 tbsp (30 mL) granulated sugar |
|
|
• |
2 tbsp (30 mL) whipping cream |
|
|
|
|
|
|
Preparation
|
|
Pour Armagnac over prunes; cover and soak for at least 1 day or up to 1 week at room temperature. Drain, reserving liquid.
Let ice cream stand at room temperature until soft enough to fold in ingredients, about 15 minutes; fold in prunes. Cover and return to freezer. Freeze until hard, about 3 hours or for up to 1 week.
Chocolate Sauce: In saucepan over medium-low heat, melt bittersweet and milk chocolates and butter in milk, stirring; when smooth, stir in sugar and cream. Bring to boil, stirring. Remove from heat; stir in 2 tbsp (30 mL) of the reserved Armagnac mixture. (Make-ahead: Refrigerate in airtight container for up to 1 month; microwave or warm over low heat until pourable.)
In saucepan, bring 1 cup (250 mL) water, butter, sugar and salt to boil over medium heat. Remove from heat and add flour all at once; stir with wooden spoon to form ball of dough and return to heat. Cook, stirring continuously, until thickened and slightly dry, with film appearing on bottom of pan, about 3 minutes.
Transfer to bowl; let cool for 3 minutes. Using electric beater on low speed or with wooden spoon, beat in 1 egg until fully incorporated. Repeat with remaining eggs, beating until dough is smooth and shiny.
Place generous tablespoonfuls (15 mL) of dough on parchment paper–lined baking sheet 2 inches (5 cm) apart. Bake in 400°F (200°C) oven until puffed and golden brown, 16 to 18 minutes. (Make-ahead: Let cool; store in airtight container at room temperature for up to two days.) Makes 24 pieces.
For each serving, split open 2 profiteroles and fill with small scoop of ice cream. Replace tops and drizzle with chocolate sauce.
Makes 12 servings.
|
|
|
Nutritional information
|
|
Per serving: about 322 cal, 6 g pro, 22 g total fat (13 g sat. fat), 31 g carb, 3 g fibre, 107 mg chol, 195 mg sodium. % RDI: 7% calcium, 12% iron, 18% vit A, 2% vit C, 11% folate.
|
|
|
|
|
|
Source
|
|
Homemakers Magazine: Dec./Jan. 2006
|
|
|
