The iconic drink of the Kentucky Derby in a sweet, dessert form of Mint Julep Profiteroles.
Mint Julep Profiteroles
2015-04-10 01:35:38
Yield: approximately 50 profiteroles
Ingredients
- 2 cups plus 1 tablespoon water, divided
- 1 cup unsalted butter, diced
- 1 vanilla bean, split lengthwise and scraped, seeds reserved
- 2 cups all-purpose flour
- ½ teaspoon salt
- 9 eggs, divided
- 1 tablespoon firmly packed light brown sugar
- 2 tablespoons chopped toasted almonds
- Mint Ice Cream (recipe follows)
- Chocolate-Bourbon Sauce (recipe follows)
Instructions
- Preheat oven to 400˚.
- In medium saucepan over medium heat, combine 2 cups water, butter, and seeds from scraped vanilla bean, and bring to a boil. Add the flour and salt, and stir vigorously with a wooden spoon until the mixture forms a ball. Remove from heat; cool for 4 minutes.
- Add 8 eggs, one at a time, beating well with a wooden spoon for 30 seconds after each addition; stir until smooth.
- On an ungreased baking sheet, spoon or pipe 1-tablespoon mounds of dough, spacing 3 inches apart. In a small bowl, whisk together the remaining egg and remaining 1 tablespoon water. Using a pastry brush, lightly coat each mound of dough with egg wash, and sprinkle each evenly with the brown sugar and almonds.
- Bake for 22 to 25 minutes, or until golden and puffed. Cool completely. Cut off the top section of each puff, and reserve; pull out and discard soft interior dough. Scoop softened Mint Ice Cream into a piping bag, and pipe ice cream into hollow puffs; replace tops. Drizzle with Chocolate-Bourbon Sauce; serve remaining sauce on the side. Serve immediately.
Notes
- • Unfilled profiterole shells will keep for 2 to 3 days refrigerated in an airtight container.
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Mint Ice Cream
2015-04-10 01:36:40
Yield: approximately 2 quarts
Ingredients
- 4 cups half-and-half
- 1 cup sugar
- ½ vanilla bean, split lengthwise and scraped, seeds reserved
- 3 sprigs fresh mint
- 12 egg yolks
Instructions
- In a medium saucepan over medium-high heat, combine the half-and-half, sugar, seeds from scraped vanilla bean, and mint. Heat until mixture just begins to boil; remove from heat.
- In a medium bowl, whisk the egg yolks until smooth. Using a ladle, pour 1 cup of the hot half-and-half mixture in a slow, steady stream into the beaten yolks, whisking constantly. Slowly add a second cup of half-and-half mixture, whisking constantly.
- Transfer the yolk-half-and-half mixture back to saucepan; cook over medium-high heat, stirring constantly, until thick enough to coat the back of a wooden spoon, or until mixture reaches 180˚ on an instant-read thermometer.
- Strain the custard through a fine-mesh sieve into a stainless-steel bowl set in an ice bath. Stir until the custard is very cold. Freeze the custard in an ice-cream maker according to the manufacturer’s instructions.
TeaTime Magazine https://teatimemagazine.com/
Chocolate-Bourbon Sauce
2015-04-10 01:37:38
Yield: 2 cups
Ingredients
- ¾ cup half-and-half or heavy cream
- 1 pound bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- ¼ cup bourbon
Instructions
- In a medium saucepan over medium-low heat, heat half-and-half or cream until steam rises from the surface. One ingredient at a time, add the chocolate, butter, and bourbon, stirring thoroughly after each addition. Use immediately, or set aside and gently rewarm before serving.
TeaTime Magazine https://teatimemagazine.com/
From TeaTime May/June 2009
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