INGREDIENTS:
Chocolate Sauce:
3/4 cup heavy cream
1 tablespoon butter
1/2 pound semisweet chocolate, cut in chunks
Profiteroles:
1 cup water
1/2 cup (1 stick) unsalted butter
1 teaspoon sugar
Pinch salt
1 cup sifted all-purpose flour
1 teaspoon baking powder
3 large eggs
OPTIONAL:
1 quart vanilla ice cream
3 cups of custard filling
STEPS:
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- In a double boiler combine cream and butter. Mix in chocolate and stir continuously until chocolate is melted and smooth. Remove from heat and set it aside.
- To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot. Remove from the heat and scrape the dough into a mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit. Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
- Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible. Place the pans in the oven and bake for 10 minutes.
- Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before filling.
- OPTIONAL: you can insert custard filling or slice the pastry puff oand fill with scooped ice cream.
- Drizzle chocolate sauce on top of puff pastry until ready to serve.
No comments:
Post a Comment