The Baking SEASON
ALMOND ICECREAM PROFITEROLES
PREP + COOK TIME 1 hour 10 mins + freezing + cooling MAKES 16
• 1.5 litres vanilla icecream, slightly softened
• 1½ cups almonds, chopped
• ¾ cup water
• 60g butter, chopped
• 1 teaspoon caster sugar
• ¾ cup plain flour
• 3 eggs
CHOCOLATE SAUCE
• 100g dark chocolate, chopped
• 100g milk chocolate, chopped
• ½ cup cream
1 Place icecream in a large bowl with two-thirds of the almonds; stir until combined. Spoon mixture into a loaf pan; level surface. Cover; freeze for 4 hours or until firm.
2 Preheat oven to 190°C. Lightly grease two oven trays.
3 Combine the water, butter and sugar in a saucepan over low heat until butter melts. Bring to the boil. Add flour; beat with a wooden spoon for 2 minutes or until mixture comes away from pan. Transfer pastry to a bowl; using an electric mixer, beat in eggs, one at a time, until smooth and glossy. Drop 16 tablespoons of mixture onto trays, about 5cm apart.
Bake profiteroles for 20 minutes. Reduce oven to 170°C; bake for a further 10 minutes.
