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Mint Julep Profiteroles


Downloads:
Mint Julep Profiteroles Recipe





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
1/2 teaspoon salt
9 large eggs, divided
1 tablespoon firmly packed light brown sugar
2 tablespoons chopped toasted almonds
1 recipe Mint Ice Cream (see Download for recipe)
1 recipe Chocolate-Bourbon Sauce (see Download for recipe)


• 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 until golden and puffed, 22 to 25 minutes. 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.
• Garnish with mint leaves, if desired.Serve immediately.
Note: Unfilled profiterole shells will keep for 2 to 3 days refrigerated in an airtight container.


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