Back to baking... from Flo Braker's book, Baking for all Occasions, that is. This month's Avid Baker's Challenge recipe was chosen by Monica of Sweet Bites. Monica and I "met" through the Heavenly Cake Bakers. She's a great cook and baker, so when she decided to join my baking group, I was really excited. Not only did she join, she also assisted in the recruiting efforts and helped this baking group grow. Thanks Monica! How could I *not* ask her to choose a recipe, as a small token of my appreciation?
Her pick for this month, Pumpkin Ice Cream Profiteroles with Caramel Sauce, couldn't have been more seasonal.
|Pumpkin Ice Cream Profiterole with Cinnamon-Honey Caramel Sauce|
If you're a Flo Braker fan, love to bake or both, feel free to join us in our monthly baking adventures. Just email me at HanaasKitchen [at] live [dot] com. You can find the rules HERE.
Unlike most recipes for Cream Puffs, this recipe has you add a cookie topping on the unbaked Pâte à Choux. Flo's recipe start with making a sugar cookie dough. My only changes to the recipe was adding a pinch of salt and ground vanilla powder. This dough is rolled out to a thickness of 1/8" and then refrigerated. I put my dough circle in the freezer to speed things up. Then small circles of dough are cut out and placed on each cream puff right before baking.
|Puffs without cookie topping|
|Puffs with cookie topping|
To be honest, I was a little skeptical about the cookie topping, thinking that the weight of the dough would not allow the cream puffs, to... well... puff up in the oven. But then again, I trust Flo and so I went ahead and did it. Although they didn't puff up as high as I expect from a "traditional" cream puff, they certainly didn't become flat either. I love how the cookie dough topping turns golden brown and crackly in the oven.
|After 30 min in the oven, they're puffy and crackly|
|... and light golden brown. Yum!|
|Cinnamon-Honey Caramel Sauce|
|Pumpkin ice cream. Yay!|
|Just add the top and enjoy!|
Cinnamon-Honey Caramel Glaze
(adapted from The Sweet Melissa Baking Book)
1/3 cup/2 3/8 oz brown sugar (I had leftover cinnamon/dark brown sugar so I used that)
3 tbsp/2 1/4 oz heavy cream
3 tbsp/2 1/4 oz clover honey
2 tbsp/1 oz cold salted butter
1/4 tsp lemon juice
In a small saucepan over medium heat, bring the (cinnamon) brown sugar, cream, honey and butter to a boil. Cook for 30 seconds more, then remove the pan from the heat.
Stir in the lemon juice and let cool slightly.
- Hubby liked these a lot. It went like this: "Oh, you made Ice Cream sandwiches". "No, they're called Profiteroles". "They look like ice cream cookies to me". :o) These "sandwiches" got a 9.5 out 10. YES!
- I made half the recipe but kept the cookie dough recipe the same, in case I'd like to make more profiteroles later, or cookies. Btw, I added ground vanilla bean powder and a pinch of salt to the cookie dough.
- Don't forget to check out the ABC blog roll to see how others liked this recipe.