Profiterole with whipped cream and melon ice cream

Name: Profiterole with whipped cream and melon ice cream - Marcheta F.
Ingredients: for melon ice cream: juice and pulp from one melon 1 l milk 8 eggs 250 g sugar 1 vanilla pod 1 tablespoon brandy 300 ml whipped cream 1 tablespoon starch for profiteroles: for the choux pastry (the pr; that is ..:P) 100 g flour 85 g butter 200 ml water 3 eggs a pinch of salt for the whipped cream beautifully decorated with caramel 75 g granulated sugar 25 g almonds/hazelnuts 50 ml water for topping:

Dessert - Profiterole with whipped cream and melon ice cream by Marcheta F. - Recipia

Profiterole with Whipped Cream and Cantaloupe Ice Cream Drizzled with Chocolate Preparation time: 30 minutes Chilling time: 12 hours Total time: 12 hours 30 minutes Servings: 8 This refined yet incredibly simple dessert combines the delicacy of profiteroles with cantaloupe ice cream and a decadent chocolate topping. Imagine a warm summer evening, friends gathered around the table, and this delight refreshing your soul. Let’s be carried away by flavors and textures! Ingredients For the cantaloupe ice cream: - 1 cantaloupe (juice and flesh) - 1 liter of milk - 8 eggs - 250 g sugar - 1 vanilla bean - 1 tablespoon cognac - 300 ml whipped cream - 1 tablespoon cornstarch For the profiteroles: - 100 g flour - 85 g butter - 200 ml water - 3 eggs - A pinch of salt For the caramel whipped cream: - 75 g granulated sugar - 25 g almonds or hazelnuts - 50 ml water For the topping: - 75 g dark chocolate Preparation Step 1: Cantaloupe Ice Cream 1. Preparing the cantaloupe: Cut the cantaloupe in half, remove the seeds, and scoop out the flesh. Blend it until smooth and let it cool. 2. Making the cream: In a saucepan, combine the milk, eggs, 200 g sugar, the split vanilla bean, and cornstarch. Place the mixture over medium heat, stirring constantly, until it thickens and becomes fragrant. Once ready, add the cognac and let it cool. 3. Combining the ingredients: Once the cream has cooled, add the cantaloupe puree and then the whipped cream. Gently fold to keep the air in the cream. 4. Freezing: Place the mixture in containers and put it in the freezer. Every two hours, take it out and mix with a mixer to break up the ice crystals. Repeat this process 3-4 times for a creamy ice cream. Step 2: Making the Profiteroles 1. Preparing the dough: In a saucepan, bring the water, salt, and butter to a boil. Once the butter has melted, remove from heat and add the flour all at once. Stir vigorously until you get a smooth mixture. Let it cool for 10 minutes. 2. Incorporating the eggs: Beat the eggs in a bowl and gradually add them to the dough, stirring continuously until it becomes shiny and smooth. 3. Forming the puffs: Line a baking tray with parchment paper. Using a spoon or a piping bag, form small mounds of dough, leaving 4 cm between them. 4. Baking: Preheat the oven to 220°C (fan 7). Bake the puffs for 10 minutes, then reduce the temperature to 180°C and let them bake for another 20 minutes. Do not open the oven in the first 20 minutes! 5. Cooling: Once baked, let them cool on a wire rack. Step 3: Caramel Whipped Cream 1. Making the caramel: In a saucepan, combine the sugar and water. Heat over medium until the sugar melts and turns golden. Add the almonds or hazelnuts and mix well. 2. Cooling the caramel: Pour the mixture onto a tray lined with parchment paper and let it cool. Once hardened, crush it in a bag with a hammer to get small pieces. Step 4: Chocolate Topping 1. Melting the chocolate: In a small saucepan, melt the dark chocolate over low heat, stirring constantly to prevent burning. Assembling the Dessert 1. Filling the profiteroles: Cut each profiterole in half and fill them with whipped cream. You can add crushed caramel for extra texture. 2. Serving: In a bowl or on a platter, add a scoop of cantaloupe ice cream, 3-4 filled profiteroles, and generously drizzle with melted chocolate. Decorate with a few pieces of caramel for an attractive look. Tips and Variations - Non-alcoholic version: If you prefer to avoid alcohol, you can omit the cognac from the recipe without affecting the flavor of the ice cream. - Ice cream with other fruits: Experiment with other types of fruits for ice cream, such as strawberries or peaches, to bring a fresh twist. - Alternative serving: You can serve the profiteroles with caramel sauce instead of chocolate for a sweeter option. Nutritional Benefits This recipe contains nutrient-rich ingredients, such as milk, which provides calcium and protein, eggs that are a good source of protein and vitamins, and cantaloupe, which is high in vitamins A and C and has a high water content, ideal for hydration. Conclusion This profiterole with whipped cream and cantaloupe ice cream drizzled with chocolate is an excellent choice for warm summer days, bringing a perfect combination of taste and refreshment. Don’t hesitate to share it with friends and family, and each bite will be a true indulgence! Enjoy it with pleasure!

Profiterole with whipped cream and melon ice cream

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