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Home / Pistachio Ice Cream Profiteroles with Candied Sour Cherries

Pistachio Ice Cream Profiteroles with Candied Sour Cherries

Pistachio Ice Cream Profiteroles with Candied Sour Cherries

Rating:

Recipe Created By:
Katie Meddis
Difficulty:
Intermediate

  • Components Of Recipe
  • Choux Paste
  • Pistachio Ice Cream

Choux Paste

237g (8.4oz)
237g (8.4oz)
226g (8.0oz)
3.7g (1.3oz)
2.5g (0.9oz)
473g (16.7oz)
8 each

Method of Preparation

  1. Preheat the oven to 375 degrees.
  2. Place the milk, water, butter, salt and sugar in a pot and bring to a boil.
  3. Once it comes up to a boil, add all of the flour at once and stir vigorously with a wooden spoon for about one minute until the mixture is combined, looks glossy and is pulling away from the sides of the pot easily.
  4. Add this paste to a standing mixer with a paddle attachment and mix on medium to cool down. After about a minute, add the eggs one at a time, carefully scraping the sides.
  5. Place into a pastry bag with a round tip and pipe onto a parchment or silpat lined sheet tray.
  6. Brush the tops with egg wash lightly.
  7. Bake at 375 degrees initially for 20 minutes without opening the oven. After 20 minutes and/or the puffs have a little color on the outside, it is okay to rotate. Approximate baking time depending on size is between 40-50 minutes.
  8. Place on wire cooling rack when done.

Pistachio Ice Cream

237g (8.4oz)
177.4g (62.6oz)
9 each
828g (29.2oz)
118g (4.2oz)
1 splash (0.0oz)
1 pinch

* can be replaced with

Method of Preparation

  1. Heat the half and half and the sugar until scalded.
  2. Temper into the egg yolks, then place back on medium heat.
  3. With a heat-proof spatula, stir the mixture and keep checking the bottom of the spatula for a custard to build up.
  4. Once the mixture thickens slightly and you have custard on the bottom, immediately strain through a fine mesh strainer into the cold cream.
  5. Place the in a small bowl and slowly whisk in some of the cream mixture. Once smooth, add back into the base.
  6. Flavor the mixture with a pinch or two of salt and a few small splashes of kirsch.
  7. Spin in your ice cream maker of choice.
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