Welcome to one of my NEW features on Sweetology...Tea Time Tuesday!
Isn't that SWEET! In the future I hope to host a LINK UP party associated with these posts! A virtual Tea Party...how fun!
I am a girly girl who LOVES anything related to a Tea Party. Enjoying a pretty little dessert while sipping your favorite cup of tea or beverage out of a lovely tea cup is so relaxing. It is goooooood therapy!
Over the years I have collected a wonderful hodgepodge of teacups, teapots, creams, sugars, plates and serving platters. Each one with its own memory of discovery.
I have a rule in my house and that nothing is too pretty or too "good" to use.
I bust out my teacups and plates all the time, often for no good reason, if only just to brighten up the table with a dose of delicate and whimsy!
I can get lost for hours in an antique shop. The stories held silent in those beautiful and dainty cups and plates must be delicious!! I know my collection could tell a few good ones!
With the Kentucky Derby on May 7th I thought these delicate Mint Julep desserts from Tea Time Magazine would be PERFECT!
Below is a sneaky little adaptation, if you need it FAST but FANCY!
Mint Julep Profiterole from Tea Time Magazine
2 cups plus 1 tablespoon water, divided
1 cup unsalted butter, diced
1 vanilla bean, split lengthwise and scraped, seeds reserved
2 cups all-purpose flour
1/2 teaspoon salt
9 eggs, divided
1 tablespoon firmly packed light brown sugar
2 tablespoons chopped toasted almonds
Mint Ice Cream
Chocolate-Bourbon Sauce (for how to click HERE) or you can use chocolate ganache or hot fudge sauce.
• Preheat oven to 400°.
• In medium saucepan over medium heat, combine 2 cups water, butter, and seeds from vanilla bean and bring to boil. Add the flour and salt and stir vigorously with wooden spoon until the mixture forms a ball. Remove from heat and cool for 4 minutes.
• Add 8 eggs, one at a time, beating well with a wooden spoon for 30 seconds after each addition. Stir until smooth.
• On an ungreased baking sheet, spoon or pipe 1-tablespoon mounds of dough, spacing 3 inches apart.
• In a small bowl, whisk together the remaining egg and remaining 1 tablespoon water. Using a pastry brush, lightly coat each mound of dough with egg wash, and sprinkle each evenly with the brown sugar and almonds.
• Bake until golden and puffed, 22 to 25 minutes. Cool completely.
• Cut off the top section of each puff, and reserve. Pull out and discard soft interior dough.
• Scoop softened Mint Ice Cream into a piping bag, and pipe ice cream into hollow puffs. Replace tops.
• Drizzle with Chocolate-Bourbon Sauce. Serve remaining sauce on the side.
• Garnish with mint leaves, if desired. Serve immediately.
Note: Unfilled profiterole shells will keep for 2 to 3 days refrigerated in an airtight container.
For a downloadable/printable recipe click HERE.
If you need this FAST and FANCY just substitute a cream puff shell, plain or chocolate bakery croissant, that is what I did!
Cook smart, not hard people!
I did make my own mint ice cream buy adding mint extract (just a touch) to vanilla ice cream. It was GREAT!
Now enjoy your treat with a nice cup of tea!
Every tea cup in my house has a story. This one is the very FIRST tea cup I bought for my daughter, Sophia Rose, several years ago at one of our many excursions to the Mad Hatter Tea Room (Anoka, MN). That place is so near and dear to my heart.
I also have to take a final minute and say HAPPY 8TH ANNIVERSARY to my wonderful husband James!
I made his favorite "chocolate candy cupcake" with chocolate ganache!
Thank you for loving me the way I am
Thank you for our daughter
Thank you for your positive attitude
Thank you for your fiscal responsibility - and not cutting me off from Gymboree Thank you for calling me your "beautiful bride"
Thank you for giving more space in the closet
Thank you for allowing me to "girly girl" our home
Thank you for your unconditional support
Thank you for YOU
I love you.
This is my life in tea cups and 8th wedding anniversary cupcakes.
You can find the recipe for chocolate ganache that I use by clicking HERE.
Linking up with these AMAZING blogs...please check them out!: