by Dorie Greenspan
Contributing Baker: Norman Love
I love profiteroles - who doesn't? I know, someone in the universe may not - and they be crazy.
I have only made plain profiteroles in the past. Norman's recipe is an espresso flavored profiterole, filled with a cinnamon ice cream and drizzled with a Grand Marnier chocolate sauce. Personally, the orange flavored chocolate sauce with cinnamon ice cream did not sound good to me, so I opted to use Emily Luchetti's cocoa sauce instead.
Upon reading the ingredients for the cinnamon ice cream, and my experience with the recipes in this book (bland, bland, bland), one teaspoon of ground cinnamon was not going to give this ice cream any kick. Again, I opted to use a different recipe. The cinnamon ice cream recipe from The Perfect Scoop by David Lebovitz, is intense! He uses ten cinnamon sticks to infuse the cream - so friggin good. I added a molasses swirl to the ice cream as well, after my sister-in-law mentioned to me that this flavor combination was to die for (this she had at Citizen Cake in SF - now closed).
I did follow the recipe for the profiteroles! And they were a dud. It was the worst choux pastry I have worked with. Not only did it not look right from the beginning, but it was an extremely sticky dough (choux pastry is normally soft and silky) and I had a hell of a time forming the profiteroles. They also did not rise very much after baking, and were rather dense and rubbery, instead of light and airy. With the addition of brewed coffee and espresso powder, I was surprised they did not have a very strong coffee flavor. Sad to say, they ended up in the garbage.
I went back to my trusted pastry chef, Emily Luchetti, for her profiterole recipe - as expected they turned out perfect! Thank you Emily!
This ice cream would taste fantastic served alongside a slice of apple tarte tatin or apple pie. I'm seeing a new Thanksgiving tradition on the horizon..
Seriously, which one would you prefer?
You can see how all the other talented bakers in the group worked this recipe by going to the LYL: Espresso Profiteroles link on the TWD site.
You will find the profiterole recipe on page 411 of Baking with Julia; David's cinnamon ice cream, page 38 of The Perfect Scoop - or just do a Google search; and for Emily's cocoa sauce, you can find it here.