This recipe was shared with us by Priya Krishna from her latest cookbook, Priya’s Kitchen Adventures, when we asked her to choose a favorite recipe from the book. We think it’s pretty obvious why this recipe would be THE one, but listen to the episode to learn more.
Here’s what Priya shares about the recipe in her book:
The traditional way of preparing profiteroles involves making choux pastry — a delicate, hollow pastry shell — but sometimes I want that profiterole taste in a pinch, so my husband, Seth, came up with this nontraditional but simple version using sweet rolls. Think: an ice cream sandwich with soft, fluffy sides.
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Description
From Priya: The traditional way of preparing profiteroles involves making choux pastry — a delicate, hollow pastry shell — but sometimes I want that profiterole taste in a pinch, so my husband, Seth, came up with this nontraditional but simple version using sweet rolls. Think: an ice cream sandwich with soft, fluffy sides.
Ingredients
For the base:
2 tablespoons unsalted butter
6 sweet rolls (such as King’s Hawaiian rolls), split, so you should have 12 pieces total
For the ganache:
3⁄4 cup (115 grams / 4 ounces) chopped bittersweet chocolate (or bittersweet chocolate chips)
3⁄4 cup (180 grams) heavy cream
Vanilla ice cream (or your favorite flavor)
Instructions
1. Make the base: Melt 1 tablespoon of the butter in a large skillet over medium heat. Add half the sweet roll halves (6 of them total), cut sides down, and toast until the bottoms are golden brown, 1 to 2 minutes. Set aside the toasted rolls and repeat with the remaining 1 tablespoon butter and the remaining roll halves.
2. Make the ganache. Place the chocolate and cream in a small saucepan and cook over low heat, stirring continuously, until they have formed a thick chocolate sauce that is steaming and just starting to bubble around the edges (but is not fully boiling).
3. When ready to assemble, lay half the sweet roll halves, toasted side up, on a plate.
4. Place a scoop of ice cream on top of each of those halves and cover them with the top halves, forming a little ice cream sandwich. Place the sandwiches on a platter. Pour the chocolate sauce over the top and serve immediately.
