The texture of your Pâte à choux will depend on what liquid you use. In culinary school we used whole milk, skim milk and water to compare what the fat and sugars of the milk would do to the dough. I prefer the taste of the whole milk, but the crisp texture of the water, so the skim milk is a good compromise. You can do the same experiment and determine which you prefer.
You can watch me make these profiteroles in the videos on my Instagram page.
1 recipe Chocolate Ganache
Sour cream ice cream:
12 ounces sour cream
1 1/2 cups half&half, divided
1 tablespoon lemon juice
Zest of one lemon
1 teaspoon vanilla extract
2/3 cup sugar
1 tablespoon cornstarch
In a medium bowl, combine the sour cream, lemon juice, salt, zest and vanilla extract.
In a small saucepan, combine the sugar, cornstarch, and 1/4 cup half&half. Whisk until a uniform paste forms, then whisk in the remaining 1 1/4 cups half&half. Place the pan over medium heat and cook, whisking constantly until the mixture boils, continue cooking for 3 minutes.
Add the cornstarch mixture into the sour cream mixture. Let cool, then cover and refrigerate until chilled, several hours, but preferably overnight.
Freeze the in an ice cream machine according to the manufacturer’s instructions.
After the profiteroles have cooled, slice the tops off, fill with ice cream and top with ganache. You can fill and freeze the profiteroles in advance and store them in the freezer.