Profiteroles filled with Turkish Coffee Ice Cream then drizzled with hot Chocolate Sauce and Goat Milk Caramel
Preheat oven to 425 degrees. Line a baking sheet with silpat or buttered parchment paper.
Place the water, sea salt and butter in a stainless steel pot, and bring to a rapid boil. Watch out, using aluminum will discolor the final product.
Using a wooden spoon, stir in all the flour at once, and keep stirring till well incorporated.
Continue cooking till dough dries out slightly, about one minute longer. If you have too much excess moisture your puffs will collapse.
Let dough rest five minutes to cool down a little bit. Add eggs one by one, incorporating each one completely before adding the next. You can a stand mixer fitted with a paddle, food processor or get a work out and do by hand.
Put dough into a pastry bag fitted with a large, plain tip and pipe little golf ball sized puffs.
Brush lightly with egg wash, then bake at 400 for 20 minutes.
Turn the oven down to 350, and continue baking for another 20 minutes, or until dry.
Mix all the sauce ingredients together in a pot, then bring to a boil.
Simmer for five minutes until it reduces down to sauce consistency, check by dipping a wooden spoon in then running your finger through - if it leaves a track then it is sauce consistency.
Arrange in a pyramid shape on a large serving platter.
Drizzle with first with chocolate sauce then goat milk caramel.
This is a great dish to make with your child. The prospect of the finished product is usually enough to keep them engaged. Try giving them easy jobs like measuring and stirring to help your child feel part of the project.
Goat milk caramel or Cajeta is readily available in nicer grocery stores and farmers markets across the country. If you have access to fresh goat milk you can make at home.
Recipe Bonus: Take choux paste and add a few ounces of shredded cheese. Makes for a simple, elegant hor d'oeuvres!