I’ve heard that memories aren’t what you remember back to the original moment, but it’s actually remembering the last time you remembered it. It’s kind of weird right? That’s why memories tend to fade – because we “remember” fewer details each time.
Well, I have these random moments where I crave something I have a very vague memory of. I’m not sure where or when it came from, but I just know there was a cream puff, filled with ice cream. So I set out to make these delicious “memories,” and they were everything I expected and more. The pate a choux was light and airy, giving the ice cream a nice coat of chewy pastry goodness. Then came the ice cream, perfectly balancing out the shell with the cold and creamy. They reminded me of little bite sized fried ice creams, except with more “oomph” because of the pate a choux.
Pate a choux is the type of pastry that has a distinct taste. It’s very bland on it’s own, but when paired with something flavorful, it brings out the best in itself and the filling.
Since this specific filling is frozen, I went with a pate a choux dough that uses milk and water. This results in a shell that is thin and edible when frozen.
Pate a Choux (thin crust)
Dough looks broken after adding eggs. Keep mixing until it comes together!
Once the puffs are cool, I use a knife to twist a hole on the bottom. I don’t use a piping tip to push through because I have found this breaks the entire puff.
Freeze until your ice cream is ready to pipe. This ensures the softened ice cream won’t melt inside the puff.
To prepare your ice cream, let it soften on the counter until soft enough to scoop.
Transfer ice cream to the mixer and paddle until resembling soft serve. You can also use ice cream fresh out of the ice cream maker.
Let it slightly thaw for 5 minutes before serving.