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Tuesdays with Dorie (Baking Chez Moi): Profiteroles, Ice Cream and Hot Chocolate Sauce, Benoît-style

This week, the Tuesdays with Dorie recipe from Baking Chez Moi was one I wasn’t sure I’d get done in time (though I’ve made it hundreds of times before). Choux pastry is one recipe I learned to be confident with as I worked my way through Dorie’s Around my French Table. It’s one of my favourite things to make (and teach). And (sssh!) c’est simple comme bonjour (easy as ABC!). Look:

Yup, those are my Grade 4s last year, learning how to make profiteroles (ostensibly for a project but actually truly helping me with research for my book!). Really, choux pastry is so do-able yet it makes for spectacular-looking desserts which is one of the reasons I love it so much! This week’s recipe is small choux puffs filled with vanilla pastry cream, served with ice cream and topped with hot chocolate sauce, as served at Benoît, a traditional bistro in the heart of Les Halles in Paris.

I knew I wouldn’t get all the components made in time as I literally had two days between arriving home from France and leaving for Sydney with a manuscript to get ready for the copyeditor in that time but in the end, I got more done from scratch than I thought. Apart from meeting with my editor to finalise my manuscript, I had “choux puff tower recipe to finalise” on my list to do in these couple of days. Also, homemade buttermilk ice cream for last week’s My Paris Kitchen post. So, I was just missing the pastry cream but like others who made this dessert, I didn’t actually think it needed it – there’s so much sweetness already. So I simply filled the puffs with the ice cream and topped it with the sauce.

So actually, this Tuesdays with Dorie recipe came together pretty easily in the end.And was enjoyed my many neighbours who stopped in for our regular Friday night “porch-a-palooza” gatherings which involve food and drinks and whoever’s around after work on a Friday. This was the perfect dessert to serve in little bowls, even to those who protested that they didn’t want/need dessert. Everyone agreed, after tasting this, that they actually did need this dessert in their lives.

Because who doesn’t need a little bit of this?

 

Get the recipe for Dorie Greenspan’s Profiteroles, Ice Cream and Hot Chocolate Sauce, Benoît-style on p 238 of Baking Chez Moi.

Baking Chez Moi Cover

 

 

Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!

 

 

 

Please note: This post contains product links from Amazon and The Book Depository which are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you) which goes towards maintaining eat. live. travel. write. Thank you in advance!

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10 Responses to Tuesdays with Dorie (Baking Chez Moi): Profiteroles, Ice Cream and Hot Chocolate Sauce, Benoît-style

  1. Cakelaw August 22, 2017 at 06:42 #

    Yummy! Your puffs are so cute and they look delish filled with icecream.

  2. Zosia August 22, 2017 at 07:57 #

    I could go for one of those right now! It was a great idea to fill them with ice cream.

    • Mardi Michels August 23, 2017 at 18:32 #

      They were really delicious and not too sweet which I loved!

  3. Diane Zwang August 22, 2017 at 10:14 #

    How you manage to balance it all. This looks like a great dessert. I am making it today for my son.

  4. Summer August 22, 2017 at 17:20 #

    They look delicious served with ice cream and it lid quite impressive how you mange to keep everything happening! I’m impressed that you even made ice cream!

    • Mardi Michels August 23, 2017 at 18:31 #

      Oh I have lists to help keep everything happening! I’d be lost without them!

  5. steph (whisk/spoon) August 29, 2017 at 20:56 #

    yum city. the pastry cream was good and all, but ice cream and chocolate sauce are all that’s really needed!

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