What better way to end your Christmas dinner than with eggnog ice cream? And don't stop there, make some profiteroles and top it all off with a divine rum sauce. What a show-stopper!
I always make out a schedule when entertaining and try to use recipes I can make ahead. You want to spend time with family and friends and NOT in the kitchen. (Unless you've got the kind of family that loves gathering in the kitchen and they really help!) The good news is all the elements in this recipe can be made days before.
Have a Happy Christmas my friends!
Profiteroles with Eggnog Ice Cream and Rum Sauce
From :pastry studio
For the eggnog ice cream
1 1/2 cups milk
4 egg yolks
1/2 cup sugar
1 1/2 cups heavy cream
1 teaspoon rum
1/2 teaspoon vanilla
generous 1/4 teaspoon freshly grated nutmeg
slight pinch of cinnamon
even slighter pinch of ground cloves
salt, to taste
Bring milk to a simmer over moderate heat.
Whisk the yolks and sugar together in a bowl until thickened and light yellow. Gradually add the hot milk, whisking constantly. Pour the mixture back into the pan and cook the custard over moderate heat, stirring constantly, until it coats the back of a wooden spoon. Be very careful not to let the mixture heat too quickly or boil.
Immediately pour the custard through a fine-mesh sieve into a clean container and stir in the cream, rum, vanilla and the spices. Whisk thoroughly. Add salt to taste. Cover and refrigerate until chilled thoroughly.
Freeze in an ice cream maker. Pour into a container, cover and put in the freezer.
For the profiteroles
1/2 cup water
2 oz (1/2 stick) butter, cut into pieces
1/8 teaspoon salt
1/2 cup flour
splash of water
small pinch of salt
Preheat oven to 425 degrees.
Bring the water, butter and salt to a boil. Reduce heat and add flour all at once. Cook and stir the mixture with a wooden spoon until it’s smooth, pulls away from the sides of pan and leaves a noticeable film on the bottom of the pan. This will take a couple of minutes.
Pour the mixture into the bowl of a stand mixer and beat with a paddle for a few minutes until there is no longer any steam rising from the dough. (I did it with a hand beater.) Beat in the eggs one at a time, beating well after each addition. The dough will go from looking lumpy to very smooth. Continue to add eggs one at a time and beat until you have the same results, scraping down the bowl after each addition.
Make an egg wash combining an egg, a splash of water and a tiny pinch of salt. Set aside.
Line a baking sheet with parchment. Place the pâte à choux into a pastry bag fitted with 1/2" plain tip. Pipe 1 1/2" mounds. (This will make about 1 dozen small profiteroles. I wanted a larger size so used an ice cream scoop. I got about five large.) Wet your index finger with cold water and smooth the tops of each piece of piped dough. Brush each piece lightly with egg wash.
Bake until golden brown and puffed, about 22 to 24 minutes. Remove from the oven and cool completely.
1 oz (2 tablespoons) butter
1/4 cup dark brown sugar, firmly packed
3 tablespoons heavy cream
1 teaspoon vanilla extract
1 1/4 teaspoons rum
salt, to taste
Melt the butter over medium heat and combine with the brown sugar. Lower heat a bit and cook for 2 minutes. Then add the cream and continue cooking for another 2 minutes, whisking constantly. Remove from heat and add the vanilla and rum. Add a pinch of salt, to taste. Cool.
Gently slice the profiteroles in half crosswise and place on serving dish. Place a scoop of eggnog ice cream into each profiterole and replace the tops. Drizzle lightly with the Rum Sauce and serve immediately.