Frozen profiteroles with Neapolitan ice cream - delicious. magazine

Name: Frozen profiteroles with Neapolitan ice cream - delicious. magazine
Ingredients: 100g unsalted butter, cubed; 150g plain flour; 1 tsp caster sugar; ½ tsp salt; 4 large free-range eggs (at room temperature), lightly beaten, plus 1 extra to glaze; 2-3 tbsp milk (if needed); About 250ml each chocolate, strawberry and vanilla ice cream, slightly softened; Freeze-dried raspberries to serve (from Sainsbury’s or https://www.waitrose.com/ecom/products/cooks%27-ingredients-dried-raspberries/787787-260896-260897Waitrose); For the caramel; 220g caster sugar; You’ll also need; 2 large baking sheets lined with compostable baking paper; piping bag fitted with 1.2cm nozzle

www.deliciousmagazine.co.uk

This showstopping frozen profiterole dessert – filled with ice cream and topped with caramel – adds instant wow to your Christmas table.

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Ingredients

100g unsalted butter, cubed
150g plain flour
1 tsp caster sugar
½ tsp salt
4 large free-range eggs (at room temperature), lightly beaten, plus 1 extra to glaze
2-3 tbsp milk (if needed)
About 250ml each chocolate, strawberry and vanilla ice cream, slightly softened
Freeze-dried raspberries to serve (from Sainsbury’s or https://www.waitrose.com/ecom/products/cooks%27-ingredients-dried-raspberries/787787-260896-260897Waitrose)
For the caramel
220g caster sugar
You’ll also need
2 large baking sheets lined with compostable baking paper; piping bag fitted with 1.2cm nozzle