Ice Cream Puffs

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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.

Pate a Choux

Pate a Choux
Pate a choux is the dough used to make cream puffs, eclairs, and profiteroles. Ice Cream Puffs  Cream Puff Towers  

Ingredients

For:  puffs
Preparation:
15 min
Cooking:
40 min
Ready in:
55 min

Instructions

  1. Preheat oven to 350°F
  2. Bring milk, butter, sugar and salt to a boil
  3. Once boiling, turn off heat and add flour
  4. Stir until dough forms a ball. Transfer to a mixer with paddle attachment (or you can mix by hand with a study spoon or spatula)
  5. Paddle for about 2 minutes to let cool
  6. Add one egg and mix until completely combined
  7. Add the egg white and continue mixing until the mixture comes together.
  8. Pipe on a silpat or parchment paper into 1.5-2 inch rounds
  9. Bake at 350°F for 30-40 minutes, or until golden brown. If you piped these larger than 2", start oven at 400°F and turn down to 350°F to once they start to brown.

Notes

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Mixing the dough in the pot until it comes together:
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Dough looks broken after adding eggs. Keep mixing until it comes together!

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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. 

As soon as the ice cream is piped into the cream puff, quickly place each puff back in the freezer.
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Let it slightly thaw for 5 minutes before serving.

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