Profiteroles Filled With Olive Oil and Bourbon Butter Pecan Gelato With Fudge Sauce
First of all I can’t believe how quickly time is whizzing by, already Easter and before you know it we will be enjoying summer with the warm weather and great produce. If it were up to me I would skip the warm weather and just go for the produce. For Easter I decided to have very good friends over for dinner and wanted to make a special meal. Since I love dessert I am going to post the recipe for the dessert before I post dinner, backwards maybe but I’ve always been someone who loves dessert especially when it involves ice cream. A few months back I saw a recipe on Johnny’s blog Kitsch n Flavors for profiteroles. I could have sworn I saved it to Evernote but could not find it, Johnny’s blog is now private and I couldn’t access the recipe so I used one from Saveur which I have to say turned out great. Choux pastry may sound and look imposing but it couldn’t be easier really. It takes literally minutes to prepare, bakes in no time at all and the resulting pastry is light as air and so delicious.
I have also been meaning to make Amanda Hesser’s recipe for Olive Oil Gelato, I tasted it for the first time when I enjoyed Pasta Night at the Food 52 headquarters in Manhattan. I was smitten, totally fell in love. Imagine a light and airy pastry shell filled with olive oil gelato and smothered in a deep rich dark chocolate sauce. Well, it sounded great to me so I set out to make this for my Easter dinner party. The olive oil gelato makes enough for 1 the way I like ice cream, really just a tiny amount and I planned to serve 2 profiterole per person and there was not enough, I ran to the store and found a bourbon butter pecan gelato so my guests will get one of each. If you plan on trying the olive oil gelato and need enough for more than 1 or 2 people you will have to double or even triple the recipe.
Happy Easter, Passover to everyone and I hope you all had a wonderful day!!
Olive Oil Gelato
Recipe by Amanada Hesser/Food52
3/4 cup whole milk
1/4 +2 tbs water
3/4 cup sugar
4 egg yolks
good pinch of salt
4 tbs really good olive oil
Put the milk, water, sugar and salt in a medium size sauce pan and cook until you see bubbles forming on the outer edge. While the milk and sugar are heating whisk the egg yolks until foamy. When milk is ready add in a slow steady stream to the egg yolks whisking constantly. Return to the pot and cook on low stirring constantly until the custard thickens and if using an instant read thermometer it should be 175-180. Place pot in ice bath and stir the custard until it cools. Transfer to a container with a lid and let sit overnight in the refrigerator. The custard will thicken, it takes a while but don’t give up. Remember to stir constantly and don’t let the egg scramble.
When you are ready to make the gelato whisk in the olive oil, it will be smooth and silky. Pour into your ice cream maker and follow manufacturers instructions. Spoon into a freezer container and place in the freezer for at least 4 hours or until scoopable.
I am going to make a recommendation, I plan on making this again because it really is good but I will make a couple of changes. I will increase the milk to 1 cup and the water to 1/2 cup leaving everything else the same, the olive oil doesn’t freeze and makes the gelato very soft, adding additional liquid IMHO will help it to be more scoopable and stay frozen a little longer. The gelato melts very quickly, trying to get a photo with it in the profiterole was challenging and I think that adding more milk and water will help.
Recipe from Saveur
1/2 cup whole milk
1/2 cup water
8 tbs butter cut into cubes
1 cup flour
pinch of salt
4 eggs at room temperature
Heat oven to 425 degrees. Put the water, milk, butter and salt into a medium size pot and cook on high heat until it comes to a boil. Add the flour and quickly stir to combine, keep cooking until it is cohesive and somewhat dry. Scrap into a mixing bowl and with hand held mixer add the eggs one a time beating until thoroughly combined. Line a sheet pan with parchment and using a small scoop 1 1/4 tbs size, scoop the choux batter onto the baking pan each one approximately an inch apart. Place into the oven and immediately decrease the oven temperature to 375 degree’s. Bake until golden brown for 20-25 minutes, remove from the oven and with a skewer poke one hole in each pastry, place back in the oven with the door ajar for 3 minutes. Let cool on the pan. You can use them right away or they can be stored up to 3 days in an airtight container, they also freeze beautifully.
6 oz dark chocolate
1/2 cup heavy cream
1 tbs corn syrup (optional)
1/2 tsp espresso powder (optional)
1 tbs coffee liquor like kahlua (optional)
Heat milk to scalding, add the chocolate let sit for 5 minutes, stir until melted add the corn syrup, espresso powder and liquor, stir and enjoy! Best served slightly warm.
I have to mention the eggs you see here, found them in the supermarket they are certified humane from a small farm in New Hampshire. There is a video of the farm on you tube and this farm is truely humane, sustainable and the eggs are gorgeous. I used to watch Martha Stewart’s show all the time and wanted her gorgeous blue/green eggs and when I saw them in the store I couldn’t believe it. Seek out this brand it is carried in quite a few stores including Whole Foods. You can tell they are from happy chickens the yolks are almost orange and the flavor is incredible. Buying humane is very important to me and I look for the Certified Humane label on the dairy that I buy. I was in no way asked to write about Carols Eggs, I did this on my own to pass on information about a great product to you all!
Happy Easter Suzanne and Percy. Hope you both have had a wonderful day. Hugs xxx
Suzanne your dessert sounds divine !!! You are an absolute star in the kitchen !!!
Happy Easter, Lynne thank you so much. I hope my guests enjoy. You are too kind, thank you again.
…and I’ll take a double shot of fudge sauce…🌷…have a beautiful day
I would be happy with just the chocolate!!! Happy Easter my friend.
Suzanne, this sounds and looks so posh! So delectable! Your guests are truly lucky. I know they were blown away by that dessert. And doing dessert first is always fine with me. 😀
Enjoy your Easter. Percy is adorable with his toy. Mega hugs!
Fingers crossed, it will be dessert this evening. Cooks reward I did taste it and I love it, hope they do as well. Happy Easter my sweet Teagan, enjoy your day!!
Happy Easter dear Cheryl!!
Happy Easter Suzanne! Your recipe choices are life enriching! Thanks for making delicious food and for putting dessert first!
Hi Alison, hope you are well. Thank you so much, I have such a sweet tooth I am fine with dessert first and if I have room I’ll have dinner. Happy Easter to you and your family!!
Wonderful profiteroles and a very original recipe.
Evidently, humane eggs. I have never seen blue ones – but I buy always ” oeufs de poules élevées en plein air – biologiques ”
Happy Easter dear Suzanne
Bises for you and Percy – amitiés – france 🙂
I think that must be the same in France as humane eggs here in the U.S. Merci France and a very happy Easter my friend❤️❤️🌷🌷🐰🐰💐💐💐
Happy Easter, Suzanne. I’ve never made olive oil ice cream before but have had it in restaurants.
It’s wonderful Stefan, almost like caramel flavor with a hint of olive oil. It’s delicious and creamy!!
Wow! Your profiteroles look heavenly, Suzanne! 😊 You truly are a star in the kitchen! Happy Easter!
Thank you so much, you are so sweet.
Happy Easter Suzanne! I’m sure your dinner guests will enjoy all your great food. These profiteroles are sure to delight! Hugs to Percy!
Happy Easter Kathryn, dinner was great, posting the main course soon. Thank you so much.
Your dessert looks delicious even though it is cold and rainy here in Germany. Happy Easter Suzanne!
Hi Gerlinde and happy Easter, oh I hope the sun shines for you today. Have a wonderful time in Germany.
Delicious, I am just imagining the combination especially the fudge sauce. I agree time is speeding by it seems to go faster every year. I hope you enjoyed having your friends to dinner and the rest of the holiday weekend.
We had a wonderful time last night, good friends, wine, food doesn’t get much better. Thank you so much and Happy Easter.
Loving your olive oil ice cream – can imagine it’s wonderful with choux pastry. If only I had an ice cream maker I’d definitely try that combo.
I’ve given up on blogging (I’m sure you’ve noticed), but if you ever need access to knf I’ll give you a password.
Johnny!! thank you, the olive oil ice cream is wonderful but I will be tweaking as I ended up with 4 guests and it wasn’t enough, also because of the olive oil it doesn’t freeze hard enough I couldn’t get a good photo of it in the profiterole. Can you either email the password or send me your profiterole/choux recipe both ways you made it. Thank you so much, and I do miss your blog.
Oh I can’t wait to make these. I had never hears of olive oil gelato but I can imagine it being so good. What a fantastic dessert. I love it ☺
Olive oil gelato is amazing, really it’s so good, hint of caramel flavor and the olive oil is very subtle. It is so silky and creamy. I am going to be making some changes and posting it again. Thank you so much!
Yes I can imagine. I’m definitely going to make it to. Thanks Suzanne
Wow! What a fun dessert! I love making choux puff pastry – it’s one that doesn’t intimidate me!
I love how simple choux pastry is, you are so right it is not intimidaing at all. I’ve yet to make my own puff pastry, maybe one day.
Well thank god the purchased variety of puff pastry works wonderfully!
Yes I use it all the time but making it is on my bucket list I’m afraid of failure.❤️
When I was a kid I always helped my mother make dough for croissants, which was just tedious but not difficult. I probably helped me develop biceps as well! But phyllo and puff pastry I’ll just purchase. Getting too lazy in my old age!
Yes, yes, yes. Wow do these look amazing or what! Well done.
Thanks so much Michelle!!
I don’t believe I’ve ever had olive oil gelato…love making profiteroles and paired with gelato looks and sounds like a delicious elegant dessert😊
Thanks Marisa, I had eaten olive oil gelato before but never made it. Once it gets a little warmer I plan on making this again. It’s complex and delicious.
I hope you had a lovely Easter xxx
Thank you so much Elaine, hope all is well!!
Yes, thank you xx
Love the combo of delicious flavours in such a tasty recipe!
Thank you so much Chef Kreso!!
This recipe looks like a work of art! I’m sure your guests just marvel with the dishes you share and hope you and Percy had a wonderful Easter.
We did Julie, it was a wonderful meal with friends and Percy enjoyed his meal as well. I know that you had an amazing feast as well.
This dessert looks and sounds very delicious, Suzanne 🙂
Thank you so much Irene, btw, love my necklace!!
I’m very happy to hear that, Suzanne 😀
Scumptious Suzanne!! I say go for dessert first every time!! I’ve made cream puffs like this but never filled them with beautiful exotic gelatos! Top it off with chocolate. Perfect! I’m sure your friends were so happy when you set this down in front of them! You are so good about welcoming people into your home– sounds like a wonderful day together… hugs hugs!
Everyone loved the meal, I was a little nervous serving olive oil gelato that my guests would think it strange but they loved it. whew… Thank you so much and hope you and your beautiful family had a wonderful Easter.
I know people would love all the things you serve around your table Suzanne!! We had a warm and worshipful Easter morning and then a fun, noisy time for lunch at my brother’s house! It was a fine Easter. Happy weekend ahead!! And Hi to Percy!!