Profiterole with Lychee Ice-Cream and Cherry Chocolate Sauce


Are you ready for something different,
Profiterole with Lychee ice-cream and Cherry Chocolate Sauce


Hay Hay its Donna Day finally.

Do I here drum rolls? Yup, for this is one of those food blogging event that I so am excited to join since my last partaking (you can check my pizza recipe here). HHDD is a food blogging event immortalizing all the kitchen and palate tested recipes of Donna Hay created by
Barbara but its now Bron that will take care of it from now. Would you believe that I never realized I have a book of her stuck in the middle of all my french and japanese cooking book. :-)

HHDD 21st edition is being hosted by Suzana of
Home Gourmet, a great blogger from Portugal (I just love her dessert recipes, you should go and check). And for this edition she has chosen a delicious and a challenging theme to play with: the Chou, that fluffy thing perfect for savory and sweet recipes. If you love chou and want to join the fun you can find the guidelines here and Chou your recipe.


Choux Pastry

Adapted from Donna Hay's magazine, Issue 35

1 cup (8 fl oz) water (240 ml)
100 grs (3 ½ oz) unsalted butter
¾ cup (112 ½ grs / 4 oz) plain all-purpose flour
5 eggs

Place the water and butter in a saucepan over high heat and bring to the boil. Put the flour and beat with a wooden spoon until smooth. Preheat the oven to 180ºC (360ºF). Continue stirring over low heat until the mixture leaves the side of the pan. Remove from the heat. Pour in an electric mixer and beat on high, gradually adding the eggs until well combined. Spoon the mixture into a piping bag with 12mm (½ in) plain nozzle and pipe 2 cm (¾ in) rounds onto baking trays lined with non-stick baking paper. Bake for 15-20 minutes or until puffed and golden. Cool on wired racks.

Lychee Ice-Cream
Adapted from Donna Hay’s Ice-cream recipe , The New Cook

1 can of preserved lychee
3 cups of heavy cream
6 egg yolks
2/3 cups sugar

Place the lychees on the food processor and process until smooth. Push puree through a sieve. Place cream, egg yolks, and sugar in a saucepan over low heat and stir for 10 minutes or until mixture have thickened slightly. Allow to cool.

Fold in the lychee puree through cream mixture, pour into an ice-cream maker and follow manufacture's instructions until ice cream is firm and frozen. Alternatively, pour mixture into a metal container and freeze for 1 hour. Remove from freezer and beat mixture until smooth. Return to freezer for 30 minutes. Beat mixture again and then return to freezer until its firm.

Cherry Chocolate Sauce

250 g of dark pitted dark cherries
½ cup sugar
A pinch of cinnamon powder
1 tsp of Grand Marnier

100 g of dark chocolate
¾ cup of whipping cream

Cook over medium heat until the sugar melts, stirring occasionally. Continue to cook for another 5 minutes then remove from heat. Stir in the Grand Marnier and set aside. In a separate pan over low heat, heat the chocolate and whipping cream. Continue to cook, stirring constantly, until chocolate is melted and sauce is smooth. Pour in the cherry sauce. Continue stirring until well mixed.


Oh forget your diet....

35 comments:

Happy cook said...

Wow this sound really delycheeous.
Looks fabulous.
Yummy

chriesi said...

Mmm that is amazing. Yumm!

Suzana said...

Great entry, Dhanggit! Gorgeous colors! I love the flavour combo. Thanks for taking part of HHDD. :)

chriesi said...

hey, just wanna drop a line to let you know that you are tagged. :)

Wandering Chopsticks said...

I'm always in awe of your baking skills. Looks fabulous as always. I did not know choux pastry was mainly eggs.

glamah16 said...

Lychee ice cream! Profeteroles! YES,YES,YES!

Lore said...

Oh boy! Can you believe I never once made choux? My mom use to bake them pretty often though. Imagine the craving that came over me after seeing your photos and recipe! Cherry and chocolate - what a killer pairing:YUM!!!

diva@theSugarBar said...

i adore profiteroles. ohh..this is so lovely! the cherry on top makes it.

gkbloodsugar said...

Certainly different, and certainly something I'd choose over regular Profiteroles any day.

My Sweet & Saucy said...

I've never tried lychee ice cream...these photos are making me wish I had some though!

linda said...

Delicious combination of flavours! Love the cherry chocolate sauce, it has so many cherries inside...yum!

Emiline said...

These look amazing! What a great flavor combination. I've never had lychee before. I've looked and looked for something flavored with it, so I could taste it.

K & S said...

OMG that looks so good right now!

p.s.I noticed in your banner that you spelled cooking wrong, though I do love the new look!!

Dhanggit said...

Happy cook, thanks for dropping by dear glad to see you!!

Chriesi, Lychee blended well with cherry chocolate sauce, it was really good!

Suzana, my pleasure to join!

Wandering Chopsticks, choux pastry i must admit is the hardest pastry to do for me :-(

Chriesi, thanks for the tag dear

Glamah, yes yes yes!! first time i tried and lychee ice-cream was really delicious!

Lore, oh im so touched by your comment, im glad you liked it

Diva,i topped it with cherry imagining a chocolate parfait..yum!

Gkbloodsugar, thanks!

Mysweet & saucy, thanks!

Linda, cherry and chocolate blend perfectly well together!!

Emiline, you should try lychee its really good, specially the fresh one. although it might be hard to find one in the US, im not sure

K&S, thanks Kat for telling me, i just corrected it :-) i really need to have glasses i guess

Jo. said...

Woooow. Amazing. This profiterole looks amazing. Pure heaven.

Barbara said...

Delicious.

Kevin said...

That looks really good! I like the sound of lychee ice cream.

oggi said...

I love the lychee ice cream alone but with the puff it sounds heavenly!

Kate / Kajal said...

lychees are back in season , and i cant wait to get my hands on some fresh ones !
your profiterole dessert looks divine dhanggit !would love to have one :D and also love the new header.

Marvin said...

lychee ice cream! that sounds so good, especially in a sandwich of shoux pastry!

I Cook4Fun said...

I just love the smell of lychee and in ice-cream it sound heavenly :)

Gigi said...

I just had a lychee martini and loved the flavor. I can't to try something else with lychees. This recipe sounds like the perfect place to start.

Big Boys Oven said...

Lovely, lovely and what more could I ask! Just Dhanggit!:)

haze said...

Is this the cake for "La Piece Montée? Looks similar. I would love to try this for major occasions. Cream making would be difficult though.

Rosie said...

Gasp WOW this is stunning and just adorable - Gosh I want to taste NOW :)

Rosie x

Maya said...

I have miss a lot of your posts but now that i have scroll down, i can't express how i admire your way of cooking.

I been telling my friends here how you work with your magic wand.

This Profiterole just makes me dream.Everything you put there are my favorites.

Châpeau,Dhanggit.

Ps: Hope you'll have time to visit bretagne.

paoix said...

whoa whoa whoa! this is ridiculous... now i know what to do this saturday. haha thanks!

Cakelaw said...

These are the cutest profiteroles that I have ever seen - I want one of these right now!

ChichaJo said...

What a wonderful entry Dhanggit! Your choux looks perfect and the flavor combination is ingenius! :)

Bron said...

Those are some completely gorgeous choux Dhanggit!

Angela said...

Wow, they're drop dead gorgeous!

I'm not a huge lychee fan, but I would be absolutely delighted to try these profiteroles.

Bordeaux said...

Litchi ice cream in a profiterole? Would you be kind enough to send me your home address. I'll be standing outside your front door soon enough with an empty plate expecting some of these from you :)

PheMom said...

These are really beautiful - the colors, the combination and you know you had me at that drippy chocolate!

Clumbsy Cookie said...

Beautiful profiteroles and beautiful pictures! I'm imagining the taste and I think it was a great idea!

Viagra Online said...

I liked what you did, specially in the first picture. I think this dessert seems easy to do alone. I've been buying this special edition and I think it's a great inversion.