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Chocolate Cream Puffs-Profiteroles au Chocolat - France
10 ozs. semisweet chocolate
8 tbsps. warm water
3 cups vanilla ice cream
Cream Puffs:
3/4 cup flour
1/4 tsp. salt
pinch ground nutmeg
3/4 cup water
6 tbsps, unsalted butter, cut in 6 pieces
3 eggs
Preheat oven to 400 degrees and lightly butter large baking sheet.
To make profiteroles, sift together flour, salt and nutmeg. In a medium saucepan, bring water and butter to boil. Remove form heat and add dry ingredients all at once. Beat with wooden spoon for about 1 minute until well blended and mixture starts to pull away form the sides of pan, then set the pan over low heat and cook mixture for about 2 minutes, beating constantly. Remove from heat.
Beat 1 egg in small bowl and set aside. Add remaining eggs, one at a time, to the flour mixture, beating well after each. Add beaten egg by teaspoonfuls until the dough is smooth and shinyand it should pull away and fall slowly when dropped from a spoon.
Using a tablespoon, drop dough onto the baking sheet in 12 mounds, Bake for 25 to 30 minutes until pastry is well risen and browned. Turn off oven and leave puffs to cool with oven door open.
To make sauce, place chocolate and water in double-boiler and let melt, stirring occasionally. Keep warm until ready to serve. Spit cream puffs in half and put a small scoop of ice cream in each. Arrange on a serving platter or divide among individual plates. Pour chocolate sauce over the top and serve at once.
Serves 12.
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Chocolate Cream Puffs-Profiteroles au Chocolat - France
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chocolate Cream Puffs-Profiteroles au Chocolat - France
10 ozs. semisweet chocolate
8 tbsps. warm water
3 cups vanilla ice cream
Cream Puffs:
3/4 cup flour
1/4 tsp. salt
pinch ground nutmeg
3/4 cup water
6 tbsps, unsalted butter, cut in 6 pieces
3 eggs
Preheat oven to 400 degrees and lightly butter large baking sheet.
To make profiteroles, sift together flour, salt and nutmeg. In a medium saucepan, bring water and butter to boil. Remove form heat and add dry ingredients all at once. Beat with wooden spoon for about 1 minute until well blended and mixture starts to pull away form the sides of pan, then set the pan over low heat and cook mixture for about 2 minutes, beating constantly. Remove from heat.
Beat 1 egg in small bowl and set aside. Add remaining eggs, one at a time, to the flour mixture, beating well after each. Add beaten egg by teaspoonfuls until the dough is smooth and shinyand it should pull away and fall slowly when dropped from a spoon.
Using a tablespoon, drop dough onto the baking sheet in 12 mounds, Bake for 25 to 30 minutes until pastry is well risen and browned. Turn off oven and leave puffs to cool with oven door open.
To make sauce, place chocolate and water in double-boiler and let melt, stirring occasionally. Keep warm until ready to serve. Spit cream puffs in half and put a small scoop of ice cream in each. Arrange on a serving platter or divide among individual plates. Pour chocolate sauce over the top and serve at once.
Serves 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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