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1
Ganache: Cook the blueberries and sugar over medium heat until juice is syrup like consistency.
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2
Strain the blueberries through a fine mesh strainer (chinois).
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3
You don't want to have the skins of the berries in the ganache, just the juices.
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4
Reserve this liquid.
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5
Bring the heavy cream to a simmer in a small saucepan.
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6
Add the white chocolate and stir frequently or whisk until smooth.
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7
This can also be done over a double broiler to risk the chance of scalding the cream and chocolate.
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8
Add 2 to 3 tablespoons of the blueberry liquid.
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9
A pourable ganache should be held around 90 degrees F. The ganache can be held in refrigeration for 4 days or frozen for 3 months.
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10
Ice Cream: Puree blueberries in a food processor until the berries are somewhat chunky, similar to a salsa consistency.
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11
Whisk the sugar and eggs in a medium mixing bowl until they are thickened and pale yellow.
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12
Bring the creams to a simmer in a saucepan (170-degrees F).
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13
Slowly whisk the cream mixture into the egg and sugar mixture.
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14
Pour entire mixture back into saucepan and bring and cook over low heat, stirring constantly until the custard thickens.
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15
If the heat gets too high or boils, the eggs will scramble.
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16
Pour the custard through a strainer into a clean bowl.
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17
Place in a freezer until cool, then stir in blueberries and vanilla extract.
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18
Transfer to an ice cream machine and follow manufacturer's directions or return to freezer and stir occasionally until custard sets.
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19
Profiteroles: Bring water, milk, and butter to a boil, then add flour all at once, stirring vigorously with a large spoon until mixture groups together.
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20
Reduce heat while continuing to stir for one more minute to cook out any excess moisture.
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21
Beat the eggs in one at a time with a mixer at low speed or with a spoon.
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22
Make sure the paste is smooth before the next egg is added.
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23
When all eggs are incorporated, the dough should be smooth and shiny.
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24
Preheat oven to 400 degrees F.
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25
Place paste in a large pastry bag and pipe on to a large ungreased cookie sheet in 12 round mounds around 2 to 2 1/ 2-inch in diameter and 1-inch high.
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26
Place in 400-degrees for 15 minutes then reduce heat to 350-degrees for roughly 25 to 30 minutes.
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27
Profiteroles should be golden brown.
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28
Remove from oven and place profiteroles on a rack to cool.
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29
Cut profiteroles in half.
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30
Scoop blueberry ice cream into bottom half of profiteroles and place top half on ice cream.
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31
Drizzle with ganache.
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32
Top with a dollop of fresh whipped cream and a few fresh blueberries.
