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Profiteroles with Gingernut Ice Cream & Chocolate Fudge Sauce

Profiteroles with Gingernut Ice Cream & Chocolate Fudge Sauce

serving size icon
Serves 6 or more

Ingredients

  • 100g Butter for Profiteroles & 1tbsp for Fudge Sauce
  • 1 c Flour for Profiteroles
  • 4 Eggs for Profiteroles
  • 2 litres French Vanilla Icecream
  • 1 Packet Gingernuts for Icecream
  • 125g Dark Cooking Chocolate for Fudge Sauce
  • 2 tbsp Golden Syrup for Fudge Sauce
  • 1/4 c Cream for Fudge Sauce
  • 1/2 tsp Vanilla Essence for Fudge Sauce

Method

Profiteroles

Preheat the oven to 190ºC.

Melt 100g butter in a medium saucepan, then add 1 cup boiling water. Stir in 1 cup flour and remove the pan from the heat.

Beat the mixture until it forms a smooth dough.

Place the dough in the bowl of a food processor and add 4 eggs one at a time, beating well after each addition. If you don’t have a processor, use a wooden spoon to mix the eggs into the dough. Breaking the last egg into a bowl and whisking it slightly with a fork will make it easier to incorporate. Beat the mixture until it is pale and glossy.

Splash a baking sheet with cold water, then spoon or pipe 14-16 dessert spoon-sized dollops onto the tray. Bake in the preheated oven for 10 minutes, then increase the temperature to 210ºC for another 10-15 minutes, or until the profiteroles are biscuit-coloured and crisp to touch.

Lift the profiteroles off the tray and place them on a rack to cool. Prick each one to allow steam to escape and, when cool, freeze them or store them in an airtight container.

If you’re not using the profiteroles the same day, they will soften slightly. Crisp them up by heating them for a minute or two in a warm oven, then set them aside to cool before filling them with the ice cream.

To assemble the dessert, cut the top off each profiterole, fill the cavity with a scoop of gingernut ice cream, place the top back on and spoon over the warmed fudge sauce.

Serves 6 or more.

Gingernut Ice Cream

Remove the 1 litres of French Vanilla Ice cream from the freezer and set it aside to soften. Do not leave it to become liquid, just soft.

Place a plastic bag inside another, tip 1 packet gingernuts into the bag and smash them up with a rolling pin.

Tip the softened ice cream into a large bowl and use

a metal spoon to fold the crushed gingernuts into the ice cream. When the gingernuts are thoroughly combined, tip the ice cream back into the container and refreeze

Chocolate Fudge Sauce

Place 125g dark Cooking Chocolate, 1 tbsp Buter, 2 tbsp Goldeb Syryp, 1/4 cup Cream & 1/2 tsp Vanilla Essence in a small saucepan, heat gently and stir until completely combined. The sauce should be thick and glossy.

This recipe was sent in by The Foodtown Magazine Issue 56 Dec 2010/Jan 2011 of Gourmet Food Publishing.

MEAL INGREDIENTS

Qty Price
Griffins Gingernuts Ginger Biscuits Original $2.70 ea
$2.70 ea
Anchor Cream Fresh $2.74 ea
$2.74 ea
Countdown Ice Cream French Vanilla $4.50 ea was $4.80
$4.50 ea was $4.80
Essentials Cooking Chocolate Dark $2.50 ea
$2.50 ea

PANTRY

Qty Price
Countdown Butter Salted $6.50 ea
$6.50 ea
Champion Flour High Grade $3.99 ea
$3.99 ea
Farmer Brown Eggs Half Dozen Brown Size 7 $2.90 ea
$2.90 ea
Chelsea Golden Syrup $3.80 ea club price $4.09 non club member
$3.80 ea club price $4.09 non club member
Hansells Essence Natural Vanilla $3.99 ea club price $4.99 non club member
$3.99 ea club price $4.99 non club member