Cream Puffs with Mixed Fruits and Honey Ice Cream

comments (1) July 30th, 2008

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Click To Enlarge Photo: Peter D'Aprix

For the cream puffs:
1/2 cup milk
1/2 cup water
1/2 cup butter
1/2 tsp. salt
3/4 tsp. sugar
1 cup flour
2 eggs
1 egg, beaten

For the ice cream:
2 cups milk
1/2 cup heavy cream
4 egg yolks
2 Tbs. plus 1/2 tsp. sugar
1/2 cup honey

For the whipped cream:
3/4 cup heavy cream
2 Tbs. powdered sugar

12 servings

Preheat the oven to 375°F. Combine the milk, water, butter, salt, and sugar in a saucepan and bring to a boil. Whisk in the flour. Cook over very low heat until the mixture appears dry. Remove from heat and add two eggs, one by one, mixing well after each addition. Fill a pastry bag and pipe 2-in.-diameter puffs onto a heavy baking sheet. Paint the top of each mound with the beaten egg. Wet your fingers and sprinkle the baking sheet with a little water. Bake until lightly browned, about 20 min. The puffs should be crusty and dry.

To make the ice cream, heat the milk and cream to boiling. Beat the egg yolks and sugar until thick and creamy. Pour in the hot milk mixture, still beating, and add the honey. Cook in a heavy saucepan over medium-low heat, stirring regularly. Do not boil. Cook until the mixture thickly coats a wooden spoon, and dragging a finger across the spoon leaves a clean path. Chill, then churn in an ice cream freezer.

To assemble the dessert, wash and cut a selection of seasonal fruits, about 1 cup per person. Whip the cream with the powdered sugar until stiff. Cut a cream puff in two and fill it with sweetened whipped cream. Set several bits of fruit inside and scatter the rest around the plate. Add a scoop of ice cream alongside.

Recipe adapted from La Bastide de Moustiers
February 1998
from issue #13

posted in: strawberries, dessert, melons, peaches, cherries

Comments (1)

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