Profiteroles with salted butter caramel ice-cream - Nest in Normandy Dieppe

Profiteroles with salted butter caramel ice-cream

Ingredients: Yields 4 servings

From the cheesemarket:
75g butter
9 eggs
50g semi-salted butter
560ml milk

From the grocery store:
150g flour
100g dark chocolate

From your larder:
110g sugar
1 tsp. cornflour
 

  • Prepare the ice-cream the day before.
  • Make the caramel first: Place 100g sugar, the semi-salted butter and 4 tbsp. milk to a pan and warm gently, stirring constantly.  Oil a tart dish.  When you obtain a blond caramel, pour it onto the tart dish and spread it out thinly with the back of a wooden spoon.  Leave to cool.
  • Move on to the custard: Bring the milk carefully to the boil.  Meanwhile, whisk together 5 egg yolks, 100g sugar until this mixture lightens in color and add the cornflour. Pour the boiled milk onto this mixture, whisking continually, then return the pan to a low flame. Stir until the mixture thickens slightly. Make sure it doesn’t boil.
  • Break 1/2 of the caramel into large pieces and add these to the hot custard. Stir until the caramel dissolves. Allow to cool in the fridge for 1/2 a day, then firm it in an ice-cream maker. Break the rest of the caramel into small pieces and add them to the ice-cream when it is almost firm.
  • Make the profiteroles on the day you’re serving them.
  • Preheat the oven to 210°C.
  • Cut the butter into small pieces in a pan.  Add 1 tbsp. caster sugar, 1/2 tsp. salt and 25cl water.  Heat until the butter melts.
  • Off the heat, add the flour in one go, stirring constantly.  Return the pan to the heat and cook, mixing well, until the mixture comes away easily from the sides and base of the pan.
  • Remove the pan from the heat and add 4 whole eggs one by one, mixing vigorously.
  • Place a sheet of moistened baking paper on a baking sheet.
  • Place the mixture in a pastry bag fitted with a smooth nozzle.  Form small balls on the baking paper, spacing them well apart.
  • Place in the oven and bake for 20 minutes leaving the over door slightly ajar (using an oven glove, for example).  Leave to cool out of the oven.
  • Break the chocolate into pieces in a skillet.  Add 2 tbsp. water.  Melt the chocolate over a low heat, stirring, until you obtain a smooth sauce.  Set aside in a water bath.
  • Cut the choux pastry balls in two and fill with a scoop of salted butter caramel ice-cream.
  • Divide the pastry balls among the serving plates and pour the chocolate sauce over them.  Serve immediately.