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PROFITEROLES Profiteroles or cream puffs are made from a small, round baked choux pastry dough filled with a sweet filling. Most often the filling is whipped cream, pastry cream or ice cream. They are topped with a chocolate sauce or caramel glaze.
INGREDIENTS 1 cup milk Pinch kosher salt 1 cup all purpose flour 4 extra large eggs ½ cup heavy cream 12 oz semisweet chocolate chips 2 tablespoons honey 2 tablespoons prepared coffee Good vanilla ice cream – (recommended Hagen Dazs), for serving Pre-heat the oven to 425 degrees PREPARATION Heat the milk, butter and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 ½ inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers, if you don’t have a pastry bag). Bake for 20 minutes or until lightly browned, they turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool. For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir until the chocolate melts. Add the honey and coffee and stir until smooth. For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace top and drizzle with slightly warm chocolate sauce. Source: Barefoot in Paris, 2004, Ina Garten Post a comment
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