Seven Deadly Sins Dinner (GLUTTONY)
Profiteroles with Vanilla Bean Ice Cream & Raspberry Coulis
Gluttony simply had to be the final course, and what could be more gluttonous than a second dessert after a wonderful meal?
For this course, I wanted something decadent. I chose a French pastry called profiteroles. Profiteroles are made with choux pastry and are always filled with something sweet. I chose to fill them with vanilla bean ice cream and top them with a wonderful raspberry coulis. Hmmm, very decadent.
Even after this large meal, several of the guests could be seen licking the raspberry coulis off their plates. Now, that is Gluttony.
Profiteroles with Vanilla Ice Cream and Raspberry Coulis
Recipe by Dragon
Makes: 18
Ingredients:
18 Profiterole Pastry Puffs (recipe below)
2 cups Raspberry Coulis (recipe below)
18 small scoops of Vanilla Bean Ice Cream
For this course, I wanted something decadent. I chose a French pastry called profiteroles. Profiteroles are made with choux pastry and are always filled with something sweet. I chose to fill them with vanilla bean ice cream and top them with a wonderful raspberry coulis. Hmmm, very decadent.
Even after this large meal, several of the guests could be seen licking the raspberry coulis off their plates. Now, that is Gluttony.
Profiteroles with Vanilla Ice Cream and Raspberry Coulis
Recipe by Dragon
Makes: 18
Ingredients:18 Profiterole Pastry Puffs (recipe below)
2 cups Raspberry Coulis (recipe below)
18 small scoops of Vanilla Bean Ice Cream
Raspberries to garnish
Assembly:
1. Split a pastry puff in half and place on a dessert plate. These profiteroles are small so serve 2 or 3 per person for a full dessert or in the case of the Seven Deadly Sins dinner, 1 or 2 works well.
2. Place a scoop of the Vanilla Bean Ice Cream on the bottom half of the puff. Place the top of puff on top of the ice cream.
3. Drizzle the raspberry coulis over the pastry puff. Sprinkle raspberries around the profiterole. Serve immediately.
Assembly:
1. Split a pastry puff in half and place on a dessert plate. These profiteroles are small so serve 2 or 3 per person for a full dessert or in the case of the Seven Deadly Sins dinner, 1 or 2 works well.
2. Place a scoop of the Vanilla Bean Ice Cream on the bottom half of the puff. Place the top of puff on top of the ice cream.
3. Drizzle the raspberry coulis over the pastry puff. Sprinkle raspberries around the profiterole. Serve immediately.
Profiterole Pastry
Recipe by Dragon
Recipe by Dragon
Makes: 18
Ingredients:
1 cup milk
1/2 cup, unsalted butter
Pinch salt
1 1/2 tablespoon sugar
1 cup all-purpose flour
5 eggs
2 teaspoons vanilla
Directions:
1. Preheat the oven to 425 F. Line and grease a baking sheet. Spritz the top of the baking sheet with some water. This will aid in the baking of the pastry by creating some steam in the oven.
2. Heat the milk, butter and salt in a saucepan over medium heat until just below the boiling point, when small bubbles appear around the edges of the pan. Keep an eye on it, don't let it boil.
3. Add the flour and beat it with a wooden spoon until the mixutre forms a soft ball and leaves the sides of the pan clean. Reduce the temperature to low and continue stirring for 2 minutes. Don't walk away from the pan, stir constantly.
4. Take the dough and place it into a mixing bowl. Let it cool for about 10 minutes. This will let some of the moisture evaporate before you add the eggs. While the mixer is running at medium spead, add the eggs one at at time. It may not be necessary to add all the eggs. After the third egg, check the dough. If the dough is shiny and smooth and falls from the spoon when its whacked against the edge of the bowl, then the dough is ready. If not, continue adding the eggs until this consistency is achieved. Add the vanilla and blend into the dough.
5. Spoon the dough into a pastry bag fitted with a large round tip. Pipe the dough onto the baking sheet in mounds that are about 2 inches wide. Press down gently on the peak of each mound with a wet finger. This will keep the tops from burning.
6. Bake for 12-15 minutes or until the puffs are lightly browned. Turn off the oven and let them sit in the oven for another 10 minutes.
7. Before transfering the puffs to a wire rack, cut a little slit on the side of each puff to allow the steam to escape. Let the puffs cool completely before filling.
Raspberry Coulis
Recipe by Dragon
Makes: 2 cups
Ingredients:
1/2 cup sugar
3 tablespoons water
3 mint leaves
1 12oz bag frozen raspberries, thawed
1 tablespoon Framboise (Raspberry liquor)
Directions:
1. Heat the sugar, water and mint leaves in a small saucepan over medium heat. Stir occasionally until the sugar dissolves completely. This takes about 5-7 minutes.
2. Combine the raspberries and sugar syrup in a blender and puree.
3. Strain the raspberry mixture through a fine mesh sieve to remove the seeds. Stir the Framboise into the coulis.
4. The coulis will keep in the refrigerator for 4-5 days. Keep it tightly covered.
Ingredients:1 cup milk
1/2 cup, unsalted butter
Pinch salt
1 1/2 tablespoon sugar
1 cup all-purpose flour
5 eggs
2 teaspoons vanilla
Directions:
1. Preheat the oven to 425 F. Line and grease a baking sheet. Spritz the top of the baking sheet with some water. This will aid in the baking of the pastry by creating some steam in the oven.
2. Heat the milk, butter and salt in a saucepan over medium heat until just below the boiling point, when small bubbles appear around the edges of the pan. Keep an eye on it, don't let it boil.
3. Add the flour and beat it with a wooden spoon until the mixutre forms a soft ball and leaves the sides of the pan clean. Reduce the temperature to low and continue stirring for 2 minutes. Don't walk away from the pan, stir constantly.
4. Take the dough and place it into a mixing bowl. Let it cool for about 10 minutes. This will let some of the moisture evaporate before you add the eggs. While the mixer is running at medium spead, add the eggs one at at time. It may not be necessary to add all the eggs. After the third egg, check the dough. If the dough is shiny and smooth and falls from the spoon when its whacked against the edge of the bowl, then the dough is ready. If not, continue adding the eggs until this consistency is achieved. Add the vanilla and blend into the dough.
5. Spoon the dough into a pastry bag fitted with a large round tip. Pipe the dough onto the baking sheet in mounds that are about 2 inches wide. Press down gently on the peak of each mound with a wet finger. This will keep the tops from burning.6. Bake for 12-15 minutes or until the puffs are lightly browned. Turn off the oven and let them sit in the oven for another 10 minutes.
7. Before transfering the puffs to a wire rack, cut a little slit on the side of each puff to allow the steam to escape. Let the puffs cool completely before filling.
Raspberry Coulis
Recipe by Dragon
Makes: 2 cups
Ingredients:1/2 cup sugar
3 tablespoons water
3 mint leaves
1 12oz bag frozen raspberries, thawed
1 tablespoon Framboise (Raspberry liquor)
Directions:
1. Heat the sugar, water and mint leaves in a small saucepan over medium heat. Stir occasionally until the sugar dissolves completely. This takes about 5-7 minutes.
2. Combine the raspberries and sugar syrup in a blender and puree.
3. Strain the raspberry mixture through a fine mesh sieve to remove the seeds. Stir the Framboise into the coulis.
4. The coulis will keep in the refrigerator for 4-5 days. Keep it tightly covered.
We served this course with tea and coffee.A CONFESSION: It seems that, as a teenager, one of our guests partook of adult beverages while at a friend’s house, and then drank so much that they then proceeded to throw up in the friend’s parents' ice bucket. The parents discovered the defiled bucket a week later. Nicely done
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