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Another Broken Egg

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Summer Sweetness

A classic French dessert that might seem intimidating to make will surprise you with its simplicity. Pâte á choux is the dough that creates the airy and crisp shell that can be filled with your favorite ice cream or custard and garnished with powdered sugar, a decadent chocolate sauce or fresh fruit. Bite size and full of ice cream and fruit, profiteroles will win over the hearts of your guests and keep you cool during the summer heat.

One90 Smoked Meats

Offering bbq combo plates, sandwiches, tacos, sides, desserts & a wide variety of locally smoked meats, including Brisket, Bison, Turkey, Chicken, Pork, Salmon, Duck, Lamb & Tenderloins.

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Alfonso’s Italian

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BYOB Wine

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• Celebrating 33 Years of Service!

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Palapas Seafood Bar

Come see why we were voted one of the best patios in Dallas for 2016. Experience our special flavorings & recipes from Mexico’s seafood capital Sinaloa.

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RECIPE: PROFITEROLES

MAKES 24

PÂTE Á CHOUX:

1 cup water

1/2 cup butter, unsalted

1/4 teaspoon salt

1 1/2 cups all-purpose flour

4 eggs

FILLING:

Ice cream flavor of your choice (vanilla bean is recommended)

Fresh strawberries, sliced

DIRECTIONS:

Heat water, butter and salt in a medium sauce pan and bring to a boil. Once the butter is completely melted, reduce the heat and add the flour. Whisk until the flour and butter mixture form into a paste that pulls away from the sides of the pan.

Take mixture off of the heat and pour dough into a mixer with paddle attachment.

Mix on medium speed for 2 minutes to release the steam from the dough. Slowly add the eggs, one by one, and beat until the dough is smooth and all ingredients are fully combined.

Pipe or scoop dough into 2-inch balls on a baking sheet.

Egg-wash the top of dough for a golden brown finish.

Bake at 425 °F for 10 minutes and then reduce the heat to 375 °F for about 15 minutes or until profiteroles are a light golden brown.

Allow the profiteroles to cool completely before filling.

Cut profiteroles in half and add one scoop of vanilla bean ice cream and fresh cut strawberries.

Garnish with powdered sugar. Serve immediately.

Kristen Massad writes a monthly column about sweets and baked goods. The professional pastry chef graduated from the French Culinary Institute in New York City and owned Tart Bakery on Lovers Lane for eight years. She blogs about food and lifestyles at inkfoods.com.

STORY / Steve Dickerson PHOTOS / Danny Fulgencio