Profiteroles With Chartreuse Ice Cream & A Book Giveaway

Friday, February 20, 2009

(For the book giveaway, scroll down to the end of this post)

I am really excited to introduce you to Anita from Married With Dinner as my guest blogger this weekend. When I first started blogging, there weren't as many blogs to get lost into captivated by delicious recipes and lovely photos. One lucky day 3 years ago, I landed on Anita's blog and I could not stop reading, still can't. We virtually met around a box of macarons and I can't wait for the day I bake a batch with her. As their "about" page states, "Married …with dinner chronicles the continuing adventures of a couple of San Francisco food dorks. Cameron and Anita are both professional writers, amateur cooks, cocktail geeks, and avid diners." I am always in admiration of their mixology knowledge and creations, as well as their awareness of local artisans, food and produce. I can't wait for the day we meet when we can celebrate life and friendship around a good meal.

profiteroles-close[1]

When Tartelette asked me to take a turn at posting, I froze. See, I love to cook, I'm a pretty good bread-baker, and I've been known to crank out the occasional homespun cake or pie. But to create something worthy of Tartelette -- something as beautiful and impressive and drool-worthy as the sorts of things you're used to seeing here -- well, I wasn't quite sure I was the right girl for the job.



I poured over cookbooks, went through my archives, begged friends for ideas. Then, when I'd almost given up, I sat down to do my weekly meal planning... and inspiration struck. In the back of my "to-try-someday" recipe file was a dessert I'd been wanting to make, tucked away for an occasion when I needed something special: Ice cream flavored with the French herbal liqueur Chartreuse.

Chartreuse is one of my favorite liqueurs; its spicy complexity adds a layer of mystery to so many wonderful cocktails, and it's also a fabulous treat to sip on its own as a digestif. But until I read David Lebovitz's ice cream compendium, The Perfect Scoop, it had never occurred to me to use it in food. It only took me 18 months to actually find a suitable occasion!

dip2

I spun a batch and set it in the freezer to firm up overnight. The next morning, I couldn't wait to taste a sample: Oh, what a heavenly thing it was, light and bright from the addition of sour cream, with a haunting herbal shadow of Chartreuse in the place where you'd expect to find vanilla. I'd only intended to sample a small spoonful, to check the result of my work. But I couldn't stop: I ended up eating a whole bowl of the stuff for breakfast!

When I confessed to David that his recipe was so good that I'd scarfed an entire serving before work, he wasn't surprised: "I love that recipe," he confided, and patiently assured me I shouldn't worry about its detrimental effects on my morning routine. "I actually developed it for a low-fat magazine -- It is healthy!"

Of course, I'm of the school of thought that even full-fat ice cream is good for you. After all, there's nothing wrong with eggs and dairy, in moderation. But David's lean-and-clean version is a worthy treat in its own right, not just as a healthy alternative. Without any eggs, you might expect it to be more like a gelato. But instead, it's almost sherbet-like, with a snowy lightness that sets off the richness of any accompaniments.

dip

Unfortunately, even the most delicious bowl of ice cream looks a little ho-hum in photos, and we needed a Tartelette-worthy masterpiece! So I decided to take the plunge and try my hand at a batch of profiteroles to fill with the ice cream. And here's a secret I wished I'd known years ago: As long as you have a pastry bag and a stand mixer, making pate a choux -- the basis for eclairs, cream puffs, and profiteroles -- is surprisingly simple.

But if, despite my assurances, the idea of whisking eggs into a hot dough seems a little too intimidating, you have my permission to sidestep the profiteroles, provided that you give this beautiful Chartreuse ice cream a little boost of richness with a drizzle of hot fudge. After all, as David told me, "Chocolate sauce is obligatory, even at breakfast."

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Chartreuse Ice Cream Recipe from The Perfect Scoop

The published recipe made a little too much base to fit comfortably in my Cuisinart ice-cream maker without overflowing, so I've scaled the measurements down 25% from David's original.

2 cups whole milk
1 cup sour cream
1/2 cup + 1T sugar
2-1/2T green Chartreuse

Puree all the ingredients in a blender, and process until smooth. Chill the mixture thoroughly, then freeze according to your ice-cream maker's usual method.

Choux Pastry Puffs Recipe adapted from Tartelette's Choux a la Creme with modifications from Baking with Julia

85g all-purpose flour
75ml water
75ml whole milk
65g unsalted butter
2 eggs + 1 egg white
1T sugar
pinch of salt

Preheat the oven to 425F. Set up a stand mixer with a paddle attachment.
Sift the flour and set aside. Heat the water, milk, butter, and salt to a full rolling boil. Stir the flour into the liquid with a heavy wooden spoon, adding it as fast as it can be absorbed, but not all at once or it will form clumps. Cook the paste, stirring constantly and breaking up lumps if necessary, until the mixture comes away from the sides of the pan, about 2 to 3 minutes.
Transfer the dough to the mixer bowl and stir at low speed to cool the paste slightly, so that the eggs will not cook when added. On medium-low, mix in the eggs one at a time, then the egg white. The dough should have the consistency of thick mayonnaise.
While the dough is still warm, place it in a pastry bag fitted with a large round tip. Pipe quarter-sized puffs about 1 inch apart on a baking sheet lined with parchment or a silicone mat, then use a moistened spoon (or finger) to smooth out the tails at the top.
Bake at for 15 minutes at 425F without opening the oven door, then reduce heat to 350F and continue to bake until done, about 7 to 12 minutes.
To check for doneness, remove one puff from the sheet and tap the underside with your fingers; it should feel firm and hollow. (If you undercook the puffs, they may deflate as they cool, so err on the side of golden brown rather than pale). When baked through, remove the puffs from the oven and let cool.

Easiest Chocolate Sauce Recipe

Confession time: I cheated and used a jar of Scharffen-Berger chocolate sauce I already had on hand. (It's delicious and locally made, so it's hard to feel too guilty.) But making your own chocolate sauce is dead simple with this recipe, which I've used in the past with great results.

6oz best-quality bittersweet chocolate, chopped
3T water
1/4 cup heavy cream

Set a a heatproof bowl set over a saucepan of simmering water. Melt all ingredients in the bowl, stirring until the mixture is smooth.

To assemble the profiteroles:
Cut each puff in half through the equator; it's easiest if you use a serrated knife. Place three bottom layers on each plate; top each with a small scoop of chartreuse ice cream. Place the tops on the puffs, and drizzle with chocolate sauce.

You will have plenty of leftover ice cream for weeknight treats (or breakfast!).

-------------------------------------------------------------------------------------

I also want to thank you for stopping here like you do by giving one lucky person a copy of The Baker's Odyssey, by Greg Patent, a whopping 400 pages dedicated to the recipes and culinary history of American immigrants from all over the world. I have already mentionned this gem of a book with the Princess Torte recipe and I would love to send the extra copy that I have to one of you.

All you have to do is leave a comment between today Friday February 20th and Monday February 23rd midnight (US Eastern time). A reader will be chosen at random and announced later that week (duplicate comments will be deleted and if you wish to remain anonymous, please at least sign Zorro or something)

290 comments:

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Anonymous said...

i'm drooling just looking at the profiteroles! maybe i should attempt it one day.. i'm too scared of it's 'soft and gentle' nature:p

your photos are amazing btw!

rex

JenBette said...

Mmm... ice cream for breakfast. I love your blog. It is so inspiring.

Aga said...

Those profiteroles make me feel like I still need to practice a lot. Thank you for the book giveaway!

Dragana said...

Nice post! I would love the book too!

Conchi said...

I love this giveaway. I'll cross my fingers

:)

Laura said...

I just borrowed David's book from the library and now I want to buy it, so inspiring.

I would love to have a chance at winning The Baker's Odyssey. Thanks for your generosity!

Happy Baking!

Laura

N2 said...

What a quirky, lovely idea -- chartreuse ice cream in profiteroles! Great pictures, too. Please throw my name into the hopper for the "Baker's Odyssey" book giveaway.

N2

Laurie Brown said...

Thanks so much. I would love to win this book!

Sugary Chic said...

I am now craving Pierre's Chocolate Eclairs!!

parisgirl said...

The ice cream and pastry sound divine. You make it look so easy.

zlamushka said...

HI there, I would loooove a copy of the book, but foremost I wanted to comment on your gorgeous lookng profiteroles... never heard that word before, very hard to pronounce..

Traci said...

You have such an amazing blog and your guest posts lead me down some new and wonderful avenues I've not discovered and I wanted to thank you for it. I've been reading for a while but this is the first time I've commented.

Åsa said...

You have a very nice blog!

Mel said...

Oh that looks absolutely scrumptious. I am adding it to the recipe pile.

junglefrog said...

Loved your post here Anita! And this definitely sounds like a recipe I might try!!
Simone

My Sweet & Saucy said...

What an intriguing ice cream flavor, wish I could taste a bite right now!

merceb said...

This sounds like a fascinating combination and I'm feeling inspired to try the profiteroles.

pepsakoy said...

Gorgeous !

steph- whisk/spoon said...

profiteroles are an absolute favorite! love the guest posts!

sefa firdaus said...

that melted chocolate makes me want to lick my monitor :)

would love to have the book

Kat said...

Really enjoy the blog.

Stephanie Y said...

Just want to say that I found our blog by way of the Charleston Post and Courier article a few weeks ago. Very glad I did, beautiful site!

Lori said...

Well ANita- your pics were very worthy of Tartelettes blog. They looked beautiful.

And I would love this book. I am just so infatuated with cookbooks, especially ones with tons of good recipes!

Paula Pereira said...

Hi! I'm your girl:)!!!

Thanks in advance for the beautiful book:)!

Sylvie said...

I love my ice cream maker and David's book is one of my favorites!

kristy said...

Urgh I have always wanted to make profiteroles, but have been scared cos my mum makes the best ever! But now I am inspired... maybe I can make even better ones!

Janet said...

The ice cream sounds like a must try!

Brett Watson said...

Looks fantastic. Thanks for offering the giveaway.

Tammy said...

I've just recently found your blogs; such a treat for a foodie here in a rural area! I never tell the secret of a profiterole's EASE!
I'll be back!

Kim said...

Hi, seeing your blog with all these wonderful recipes made me want to make them myself. I hope to see more!

Navita said...

great job Anita..and Tartellette was beautified further by this post :)

Kirakey said...

The profiteroles look amazing! I can't wait to try the choux pastry puffs recipe.

Wonder how it'll taste with green tea ice cream, hmmm...

Daniella said...

I love to read, have ever since i was a young girl. And reading a cookbook is better than reading any book (except maybe peter pan). Thank you!!!

macky said...

I always love your posts. It makes me want to go to the kitchen myself and to try them out. this post on profiteroles may just be what i need to make my own. Yum!

DE HARINA Y DE MAIZ said...

The profiteroles look really great!! But I hadn't seen the entry for the Princess Torte before and I was mind blown by it! Can't wait to make it. =)

Mélanie said...

Those pictures looks amazing, i wish had an ice cream maker... But I doubt I'd make such beautiful choux, last time i tried they ended up in the garbage... Maybe I need to try again!

Dharm said...

I love profiteroles and these look absolutely AMAZING! I made another Cut-Up cake just this Saturday - its on my blog if you wanna see!! Hope you are well!

Kathryn said...

Ice cream making is one of those skills that escape me-even with a maker! However, the liquor and ice cream combo makes me want to dip my toes in those waters again...

Anonymous said...

Chartreuse - I was interested in what this liqueur favor was like - I didn't actually see a description to its favor? Also you appreciate a copy of the book. StephenW

flamegoddess65 said...

i have been lurking on your blog. i LOVE your creations and the pictures. my baking skill is far below yours and i keep telling myself... someday. someday. :)

thanks for the giveaway!

miss yerem said...

the photos look lovely ( as always) and i love, love, love baking books- i always read them in bed,which amuses my friends very much. have a good week! best ,anja,tair@gmx.de

Lynnette said...

You are amazing and so generous with your time and recipes. I so enjoy reading your blog. Yes, I would love a copy of The Bakers Odessy. Thank you.

kittymama said...

How brave to guest-post for Tartelette! Fabulous job, gorgeous photos for inspiration as always. I'd love to win the book, too!

Cherie said...

Lovely profiteroles!

Jennifer said...

I love Dave Lebovitz and spent a good part of last summer making his ice cream recipes!

The Food Hunter said...

Those profiteroles look delicious. Thanks for the chance at winning the Baker's Odyssey. It's on my must get list.

Caroline @ Absolutely Unique said...

God, these profiteroles look absolutely delicious! My mouth is watering right now!
Oh, by the way, congratulations...you won an award!
Check out my post for details!
xoxo

Jessica said...

I love cook books! Sign me up!!

Cindy said...

Love you site! Your photos are fabulous.

brie said...

oh my goodness that looks amazing...if only I had a standing mixer...

Emily said...

I hope that I win! I would just love a copy of the book. The recipe looks divine, can't wait to try it out. -e

sprite said...

Yum! I love how easy cream puffs are to make, so I imagine (except for making the handmade ice cream) that this is another dessert that looks far more complicated than it is to execute. Thanks for sharing it!

Abby said...

I think you did a FAB job. And those profiteroles looks absolutely amazing - made my mouth water!

Anonymous said...

I found your site during Christmas and absolutely love what you do. Thanx for offering the giveaways too!

Carolyn Yarbrough
cmyarbro@comcast.net

Aimee said...

I would not have a problem eating these for breakfast. And then again for lunch.

Sweet Charity said...

I've been so curious about the Chartreuse ice cream ever since I picked up a copy of the Perfect Scoop, but haven't felt adventurous enough to pick up a bottle, in case I don't like it. The fact that you sampled a bowl for breakfast speaks volumes... I wonder if we have Chartreuse at work...

anna said...

Your pictures are always beautiful.

Karen said...

I love your blog and your photos are amazing. I baked cream puffs for the first time last week and wonder what took me so long to try them. You have inspired me to try my hand at macaroons.

heather said...

THANK YOU for sharing your love for all things food so we can benefit from your gift & brilliance. my recipe wish list has grown significantly just with your blog.

the time in the kitchen and behind the camera & computer are enough in and of themselves, not to mention all the work you do to throw in fantastic giveaways, too! thank you AGAIN! i, for one, am not able to resist a new cookbook!

jen said...

Count me in for the book draw!

Love those profiteroles too - I could eat them til the cows come home... So easy to say 'Go on, just one more...' :-)

Rajee said...

Drolling and great pictures with mouthwatering recipes to die for

Chocolate Shavings said...

Those profiteroles look absolutely delicious!

aniiitapita said...

Your blog inspires me to make all these creations! I would love to read the book for more ideas :)


koo.anita at gmail dot com

Karen R. said...

Great guest post! I want to stick my finger into that chocolate glaze right now!

Julia said...

What an incredible dessert! I love the images!

Mallory Elise said...

love the fork photo~ I have the book so don't pick me!

i'm gonna give something away to see if i am any popular too. hey when is your book coming out?!

Karine said...

Bonjour de Montreal... Tartelette, I am an avid reader of your blog/recipes. I got to know you from a post on La Tartine Gourmande and was thrilled when I discovered your site. I found myself after reading your blog. I always loved to bake/cook since I was just 10 years old. I used to sneak in the kitchen at 6am to be able to cook without being refused access to the kitchen. My family names me Kooks. And like you the name fits me well. Because of you and Bea I decided to change careers and finally do what I love which is to "cook" and take pictures! So I will soon be quitting my job in Marketing, moving from Canada and relocating to the Caribbean, where I will work with food.
As for the free book, well you can't entrust it to a better person, as I am a collector of cook books and would treasure it. Merci Tartelette, tu es une inspiration! :)

Stacy said...

I check out your blog almost daily. Beautiful pictures and fabulous recipes. I guess a prize is a little incentive to finally leave a post letting you know how much I like your site!

A Trifling Matter said...

I only recently discovered the world of pastry blogs and yours is definitely among my favorites. Thank you for sharing all your wonderful recipes and photos. I served profiteroles in the restaurant as one of the Valentine's Day desserts and they were a big hit.

Daniel said...

I get fat just looking at this site...

Maria said...

What a great giveaway! Thank you!! Love the tasty sweet treat above too!

sarah said...

gorgeous photo's and wonderful recipes!!! i hope i win that book! very kind of you!!!!

Kayla said...

These look so yummy and seem like something my class could do during our "tour de world" section. Thanks!!

lana said...

I have to say those look very yummy right now. *stomach growls*

duodishes said...

Profiteroles! They were invented just for the Duo. :) We love them so. And we'd like the book too!

niagaragirl said...

I think the image of the empty plate says it all!

Anonymous said...

What an interesting recipe! I would love to have a bite into Anita's profiteroles with chartreuse ice cream...yum yum...I hope I am lucky enough to get a copy of that book too as I'm a beginner hoping to learn more :)

Jean

.spike. said...

these look AMAZING! i'm so excited to try these for my friend's birthday on wednesday! thanks!

Denise said...

These look amazing :) Great work :)

Pie said...

How lovely to have the chance to win such a great book- thank you!

Paula K said...

What a great post. Man that ice cream sounds delicious! Thanks for the opportunity to win a great cookbook to boot!

peachygirl417 at yahoo dot com

ahler said...

Great photos and recipes, looking forward to reading your blog. jane

Natasha S. said...

Oh so scrumptious looking! I like chartreuse in my drinking choco, to go with my beignets (churros too!)

Thank you for the recipe :)

p.s. the cookbook sounds like a very drool-worthy tome

ley said...

I LOVE immigrant recipes- they are some of the best ones out there!

And I agree that chocolate sauce is obligatory. :)

Coco Bean said...

Ohhh, my favorite. I will try to make those some time this week!

{michelle} said...

Those look scrumptious!

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