A delightful summery spin on the classic profiterole. Light, crispy, airy barbecue-baked choux pastry, stuffed with ice cream and drizzled with chocolate - delicious! The best part, these keep well in the freezer, so you can make them ahead and whip them out at any summer party.
Instructions
- Prepare the barbecue for cooking using direct medium heat (180°C-230°C), and preheat as directed.
- Prepare the barbecue for cooking using direct medium heat (180°C-230°C), and preheat as directed. Refer to Step 14 for information on settings and set up methods on a Weber Q.
- Into a Weber Q small frying pan, add the water, butter, sugar and salt.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush and adjust the settings as needed for direct medium heat. Place the frying pan onto the barbecue, close the lid, and heat for 4 minutes or until the butter is melted.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush and adjust the settings as needed for direct medium heat (180°C-230°C). Refer to settings in Step 14. Place the frying pan onto the barbecue, close the lid, and heat for 4 minutes or until the butter is melted.
- Remove the pan from the barbecue, using a silicone whisk, gradually add the flour, while whisking. Return the pan to the barbecue and cook for a further 1 minute, or until the mixture is bubbling and is coming away from the sides of the pan. Remove from the heat and pour the mix into a stand mixer.
- Turn the stand mixer on low and mix for 5 minutes, allowing the mixture to cool and stop steaming.
- Adjust the barbecue for cooking using indirect medium-low heat (170°C-190°C).
- Using heatproof gloves, add a convection tray and trivet to the barbecue. Adjust the settings if required for cooking using indirect medium-low heat (170°C-190°C). Refer to settings in Step 15.
- Increase the speed of the mixer to medium, gradually add the eggs, then beat for 2 minutes, or until it forms into a glossy paste.
- Spoon the paste into a piping bag. Pipe 12 rounds onto a lined baking tray, approximately 3 cm in diameter. Flick approximately 1 tablespoons of water onto the tray, this will create steam and help them rise. Dampen a fingertip with water and smooth out the tops (if needed).
- Place the tray onto the barbecue and bake using indirect medium-low heat for 60 minutes, or until golden all over.
- Once cooked, turn the barbecue off, pierce the bottom of the profiteroles with a sharp knife, and leave to cool completely in the barbecue for at least 10 minutes.
- Once completely cool, melt the chocolate in a small bowl in the microwave in 30 second intervals on 50% power, until just melted and glossy.
- Slice the profiteroles in half. Add a scoop of ice cream into the centre of the profiteroles. Sandwich the profiteroles back together. Dip the filled profiteroles in the chocolate (or spoon chocolate on top). Decorate with sprinkles if desired.
- Serve immediately, or place in the freezer until ready to serve. These can be made and kept in the freezer for up to 2 weeks. Leave out of the freezer for 15 minutes before serving.
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