In a sophisticated twist on traditional profiteroles—cream puffs filled with custard or vanilla ice cream—these feature hazelnut gelato and a drizzle of Kahlúa-spiked chocolate sauce. If you have any unfilled cream puffs left over, you can freeze them to enjoy later. 12 servings
Hazelnut Gelato
1 cup hazelnuts, toasted, husked
1 quart half and half
¾ cup sugar
3 large egg yolks
1½ teaspoons vanilla extract
Sauce
1 cup half and half
¾ cup sugar
2 tablespoons (¼ stick) unsalted butter
1¼ pounds bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
¼ cup Kahlúa or other coffee liqueur
1 teaspoon vanilla extract
Cream Puffs
1 cup whole milk
½ cup (1 stick) unsalted butter, cut into ½-inch cubes
½ teaspoon salt
1¼ cups unbleached all purpose flour
5 large eggs
HAZELNUT GELATO: Finely grind hazelnuts in processor. Bring half and half to simmer in large saucepan. Whisk sugar and egg yolks in large bowl to blend. Gradually whisk hot half and half into sugar mixture; return to same saucepan. Stir over medium heat until custard thickens slightly, about 3 minutes (do not boil). Strain into large bowl. Stir in ground hazelnuts and vanilla. Refrigerate custard until cold, about 4 hours. Process custard in ice-cream maker according to manufacturer’s instructions. Transfer to airtight container and freeze.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
SAUCE: Bring half and half, sugar, and butter to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat; add chocolate and whisk until melted and smooth. Stir in Kahlúa and vanilla.
DO AHEAD: Can be made 1 day ahead. Cool completely, cover, and refrigerate. Rewarm before serving.
CREAM PUFFS: Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy medium saucepan. Remove from heat. Stir in flour. Cook over medium heat until mixture is smooth, pulls away from sides of pan, and forms ball, constantly stirring vigorously, about 1½ minutes. Remove from heat. Using electric mixer, mix dough at low speed until dough cools slightly but is still very warm. Beat in eggs 1 at a time at medium speed, blending well after each addition.
Drop walnut-size pieces of dough onto prepared sheets. Bake until puffed and beginning to brown, about 15 minutes. Reduce oven temperature to 375°F; continue baking until puffs are brown and very crisp, about 10 minutes. Cool on baking sheets.
Cut 36 cream puffs in half horizontally. Place scoop of gelato in bottom half of each cream puff; cover with top half.
DO AHEAD: Can be made 1 day ahead. Cover and freeze.
Place 3 profiteroles on each plate. Drizzle with warm sauce.
A classic, pure and simple. Instant espresso powder gives a more intense flavor, but if you can’t find it, you can use instant coffee powder. 6 servings
5 large egg yolks
1 cup sugar
1½ cups whole milk
1 tablespoon instant espresso powder dissolved in ½ cup hot water
Whisk egg yolks and sugar in large bowl to blend. Bring milk to boil in heavy medium saucepan. Gradually whisk hot milk into egg mixture, then whisk in espresso mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Refrigerate until cold, about 3 hours.
Process custard in ice-cream maker according to manufacturer’s instructions. Transfer to airtight container and freeze.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
“Sorbato” is a cross between sorbet and gelato—it is made from a fruit puree like a sorbet, but with the addition of cream. 8 servings
1½ pounds strawberries, hulled, sliced
1 cup sugarPinch of salt
¾ cup heavy whipping cream
1½ tablespoons fresh lemon juice
Toss berries, sugar, and salt in large bowl. Let stand until juices form, about 30 minutes. Puree mixture in batches in blender. Press through fine strainer into medium bowl. Mix cream and lemon juice into puree.
Process mixture in ice-cream maker according to manufacturer’s instructions. Transfer to airtight container and freeze.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
Just because it’s a sorbet doesn’t mean it has to be sweet and fruity; this one has the refreshing tang of buttermilk and the floral sweetness of strawberries. The sorbet’s texture is best when freshly made, but if you do prepare it ahead, be sure to let it soften before serving. 4 to 6 servings
2 cups chilled buttermilk
¼ cup plus 2 tablespoons sugar
¼ cup light corn syrup
1 pound strawberries, hulled, sliced
½ teaspoon finely grated lemon peel
Stir buttermilk, ¼ cup sugar, and corn syrup in medium bowl until sugar dissolves. Process mixture in ice-cream maker according to manufacturer’s instructions.
DO AHEAD: Sorbet can be made 3 days ahead. Transfer to an airtight container and freeze. Let stand 15 minutes at room temperature to soften before serving.
Toss strawberries, lemon peel, and remaining 2 tablespoons sugar in another medium bowl; let stand until juices form, about 10 minutes. Spoon berries into shallow bowls. Top with scoop of sorbet and serve immediately.Technique Tip: Easy Does ItNot ready to try making the custard needed for homemade ice cream? Then start with a sorbet. This buttermilk version calls for just three ingredients. Mix them together until the sugar dissolves, then let your ice-cream maker do the rest. It really is that easy.
Cava, a Spanish sparkling wine, adds a mild effervescence to this refreshing dessert. For a pretty presentation, serve the sorbet in wide-mouth Champagne coupes. 8 servings
¾ cup sugar
¼ cup water
1 12-ounce package frozen strawberries, thawed
1 cup orange juice
1 cup brut cava (Spanish sparkling wine)
Stir sugar and ¼ cup water in small saucepan over medium-low heat until sugar dissolves. Bring to boil. Transfer to large bowl. Puree strawberries in processor. Add to syrup. Mix in orange juice and cava. Refrigerate strawberry mixture until well chilled.
Process mixture in ice-cream maker according to manufacturer’s instructions. Transfer sorbet to airtight container and freeze.