Italian Cuisine – Page 3 – What Jessica Baked Next

These profiteroles use a classic French choux pastry recipe but I decided to bring some Italian influence to the recipe and I’ve filled them with gelato instead of the traditional Chantilly cream. I love to serve these ice cream choux buns with homemade chocolate sauce which is so easy to make and tastes amazing. I’ve been experimenting with choux pastry and last week I shared with you my recipe for Gougères which are great hors d’oeuvres to serve for the upcoming party season. These sweet profiteroles are the perfect treat and are make a pretty indulgent dessert perfect for simply any occasion!

ice cream profi copy

(Makes 8 large choux buns)

Ingredients:

Choux Pastry –

100g unsalted butter, chilled and cubed

125ml water

125ml milk

1 tsp salt

1 tsp sugar

170g strong white bread flour

Filling –

8 scoops vanilla ice cream

Chocolate Sauce –

100g good quality dark chocolate

100g good quality milk chocolate

150ml double cream

2 tablespoons golden syrup

Method:

1. To make the choux pastry: Preheat your oven to 160 degrees Fan/180°C/350°F/Gas Mark 4. Before you start making the choux pastry make sure you have all your ingredients weighed out ready. Place the butter, milk, water, sugar and salt in a saucepan and melt the butter on a high heat.

2. Once the butter has melted, turn the heat down to low and add all the flour. Using a wooden spoon, beat really well until the mixture ‘clumps’ together and starts to come away from the sides of the pan.

3. Now tip the dough into a mixing bowl (this will cool it down a lot quicker) and using the wooden spoon beat the dough until it’s cool to touch.

4. Now add the eggs one by one and beat until the mixture is stiff and all the beaten egg is well combined. Now take a heaped tablespoon of the choux and place it down on the baking tray. Bake for 25 minutes and then allow to cool completely.

5. To make the sauce: Place the chocolate, double cream and golden syrup in a large saucepan, stir continuously on a medium heat until all the chocolate has melted and you have a smooth, glossy sauce. Once the choux buns are cool, dust with icing sugar and cut in halve width ways. Fill with a scoop of ice cream and pour over the warm chocolate sauce.

Enjoy!

jess

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I came up with this recipe when I was on holiday in Sardinia last year where the majority of our meals were based around the fresh seafood on offer. This dish is perfect to eat anytime of year. My family loves the dish this time of year because it’s a delicious reminder of the summer and the al fresco meals we enjoyed whilst on holiday. I love this recipe because it tastes so fresh and flavourful and takes less than 15 minutes to make!

(Serves 4)

Ingredients:

500g dried spaghetti

225g raw tiger prawns, cleaned and de-veined

75g butter

2 tablespoons extra virgin olive oil

2 large cloves of garlic, minced

1 large red chilli, deseeded and finely chopped

Zest of 1 unwaxed lemon

1 tablespoon chopped parsley

Method:

1. Cook the spaghetti in salted boiling water according to the packets instructions.

2. Once the pasta is near enough cooked (al dente), add the olive oil to a large frying pan. Cook the prawns along with the garlic, chilli and lemon zest for about 3 minutes or until they start to turn pink in colour.

3. Then add the butter and cook for another 3 minutes on a low-medium heat to warm the prawns completely through and melt the butter. Serve the prawns and butter sauce on top of the cooked and drained pasta in a bowl and before serving add a good squeeze of fresh lemon.

Enjoy!

jess

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext