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Pate a Choux and Bourbon Pecan Ice Cream

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Pate a Choux and Bourbon Pecan Ice Cream Photo Reprinted with Permission from TRACE

Pate a Choux and Bourbon Pecan Ice Cream

Photo reprinted with permission from TRACE at the W Austin
Executive Pastry Chef Janina O'Leary of TRACE, located in the W Austin (Texas), has been a fan of Julia Child ever since she was 9-years-old. In honor of the Julia Child's 100th birthday on August 15th, Chef O'Leary is sharing her recipe for Pate a Choux (Profiteroles), which is served with Bourbon Pecan Ice Cream.
Janina O'Leary
TRACE

Many thanks to TRACE and Executive Pastry Chef Janina O'Leary for sharing these recipes with us.

Ingredients:

  • Pate a Choux:
  • 1-1/4 cup water
  • 1/2 cup cold butter
  • 1/3 teaspoon salt
  • 1 cup all-purpose flour
  • 5 eggs
  • 2 cups heavy cream, divided
  • 1/4 cup confectioners' sugar
  • 1 teaspoon rose water (optional)
  • 9 ounces semisweet chocolate, chopped

  • Bourbon Pecan Ice Cream:
  • 1/3 cup chopped pecans
  • 2 Tablespoons Bourbon
  • 2 tablespoon butter
  • 1/4 cup brown sugar
  • 2 eggs, beaten
  • 1-1/2 cups half-and-half cream
  • 1/2 cup heavy cream
  • 1 vanilla bean
  • Pinch of salt

Preparation:

Pate a Choux:
  1. Preheat an oven to 425 degrees Line a baking sheet with parchment paper.
  2. Then Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
  3. Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
  4. Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
  5. To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.
Bourbon Pecan Ice Cream:
  1. In a small pan over medium heat, sauté pecans in butter until lightly browned, stirring frequently. Set aside.
  2. In pan over low heat, stir together brown sugar, eggs, salt and half and half until smooth. Bring to a simmer, stirring occasionally, and cook 2 minutes more. Remove from heat and stir in cream, vanilla bean and pecans.
  3. Pour into ice cream maker and freeze according to manufacturers' directions.

While you're eating your Pate a Choux and Bourbon Pecan Ice Cream you need to watch Julie and Julia. Read my review here.
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