Bourbon Praline Profiteroles

Name: Bourbon Praline Profiteroles
Yield: Makes 8 profiteroles with 1 quart ice cream; serves 4 or 8
Ingredients: 1 1/2 cups heavy cream; 1 vanilla bean, split and seeds scraped; 8 large egg yolks; 1/2 cup sugar; 1 1/2 cups buttermilk; 2 teaspoons vanilla extract; 1 cup coarsely chopped store-bought pralines, plus more for garnish; Nonstick cooking spray; 6 tablespoons (3/4 stick) unsalted butter; 3 tablespoons sugar; 1/4 teaspoon fine salt; 3/4 cup all-purpose flour; 3 large eggs; 1/4 cup whole milk; Bourbon Toffee Sauce (recipe follows); 2 cups heavy cream; 1/2 cup sugar; 1/2 cup dark corn syrup; 1/4 cup good-quality bourbon, such as Maker’s Mark; 1 teaspoon vanilla extract; 2 tablespoons unsalted butter; (makes about 2 cups)

December 14, 2011

OK, in my wildest dreams I couldn’t come up with a more perfect dessert for myself. Bourbon, ice cream, buttermilk, pecans, and light, buttery-crispy profiteroles; it doesn’t get any better for me (except for maybe the Blueberry Lemon Crêpes, page 198 . . . oh, and the Blackberry Soufflé, page 196). For some reason my sweet tooth always leans toward anything southern, and anything with bourbon in it is all right by me.

Recipe notes

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