Bigne ' stuffed with ice cream

Bigne ' stuffed with ice cream
Bigne ' stuffed with ice cream 5 1 Stefano Moraschini

Instructions

19360 BIGNE ' STUFFED with ICE CREAM INGREDIENTS 4 PEOPLE 12 cream puffs, 200 ml (1 cup) whipping cream, 100 g sugar, 5 egg yolks, 1 cup of cognac.

Whip the cream PROCESS and keep it in the refrigerator.

Mix the egg yolks with sugar until creamy.

Add the cream and cognac, place in the freezer for two hours.

Remove from freezer, beat vigorously again and place back in the freezer for two hours.

Divide half the profiteroles, fill with a spoonful of ice cream and serve immediately.

Bigne ' stuffed with ice cream

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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