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PROFITEROLES Categories: Desserts CHOCOLATE SAUCE
PATE a CHOUX
SWEETENED WHIPPED CREAM
PREPARATION: For the Chocolate Sauce, chop the butter and chocolate into small pieces. Put the butter, chocoalte, water, and corn syrup in the top of a double boiler set over hot (not boiling) water. Stir occasionally until the chocolate is just melted. Remove from hot water and whisk in the cream. Chocolate Sauce can be made several days ahead. Line 2 baking pans with parchment paper or butter them and dust with flour. For the Pate a Choux, put the water, butter, and salt in a heavy saucepan over medium heat and bring just to a boil. Remove from heat. Add the flour and beat to combine. Return to medium-low heat, stirring constantly and vigerously, until the paste forms a ball and leaves a thin film on the bottom of the pan, about 5 minutes. Remove from eat and let cool a moment. Add 4 of the eggs, one at a time, beating thoroughly after each addition. Heat oven to 425F. Beat the remaining egg with 1 tablespoon of water to make an egg wash. Put the Pate a Choux in a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto the prepared pans, spacing them about 1 inch apart. (Or use 2 spoons to form the mounds.) Lightly brush the tops with the egg wash and bake in preheated oven for 10 minutes. Lower oven temperature to 350 F and bake until lightly browned and all beads of moisture on the tops have evaporated, about 8 minutes longer. Cool on a rack in a dry place. Whip the heavy cream with the sugar and vanilla until just stiff. SERVING; Bring the chocolate sauce back to room temperature if refrigerated. Put the whipped cream into a pastry bag fitted with a 1/2 inch fluted tip. Cut the tops off the pastry puffs using a serrated or sharp paring knife. Pipe or spoon in the whipped cream. Replace the tops. Pour some chocolate sauce onto each plate. Put the cream puffs on top of the sauce and serve at once. Yield: 4 servings from The Best of COOKS Magazine; 1987
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