Our love for profiteroles — fluffy pastry balls filled with sweet cream, or even better yet, ice cream — runs deep. But the delicious suckers aren't as popular on dessert menus, as say, molten lava cake or apple pie. Enter Gail Simmons. The “Top Chef” judge and Pepperidge Farm spokesperson created a recipe that sounds as easy to make as a tray of store-bought cookies — yet the results are so much fancier. This Memorial Day Weekend, impress your pals with the regal-looking bite-size treat. And, if you're like us, be prepared to save room for dessert all summer long.
Chocolate Mint Profiteroles
Prep: 15 minutes
Bake: 15 minutes
Cool: 10 minutes
Makes: 12 servings
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 cup chocolate chip mint, chocolate or vanilla ice cream
8 peppermint-flavored hard candies, crushed
1. Heat the oven to 400°F. Line a baking sheet with parchment paper.
2. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Using a round cutter, cut the pastry sheet into 12 (2-inch) circles. Place the pastry circles onto the baking sheet.
3. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.
4. Spoon 1 tablespoon ice cream on each bottom pastry half. Top with the top pastry halves. Drizzle the pastries with the chocolate sauce and sprinkle with the crushed candies. Serve immediately.