ScarlettChocolate Profiteroles
May 19th 2006 01:57
Chocolate Profiteroles
About Profiteroles
Profiterole is a classic French dessert from the early 16th century, which literally means “small gain”. It is a dessert made by stacking up tiny cream puffs filled with cream or ice cream and topped with a rich chocolate sauce.
INGREDIENTS
Serves 4
For the pastry
150 ml water
50 gm butter
65 gm plain flour, sifted
2 medium eggs, lightly beaten
For the custard filling
300 ml milk
pinch of freshly grated nutmeg
3 medium egg yolks
50 gm caster sugar
2 tablespoons plain flour, sifted
2 tablespoons cornflour, sifted
For the chocolate sauce
175 gm soft brown sugar
150 ml boiling water
1 teaspoon instant coffee
1 tablespoon cocoa powder
1 tablespoon brandy
75 gm butter
1 tablespoon golden syrup
1. Preheat the oven to 220 degrees Celsius, 15 minutes before cooking. Lightly oil two baking sheets.
2. For the pastry, place the water and the butter in a heavy-based saucepan and bring to the boil. Remove from the heat and beat in the flour. Return to the heat and cook for 1 minute or until the mixture forms a ball in the centre of the saucepan.
3. Remove from the heat and leave to cool slightly, then gradually beat in the eggs a little at a time, beating well after each addition. Once all the eggs have been added, beat until the paste is smooth and glossy. Pipe or spoon 20 small balls onto the baking sheets, allowing plenty of room for expansion.
4. Bake in the preheated oven for 25 minutes or until well risen and golden brown. Reduce the oven temperature to 180 degrees Celsius. Make a hole in each ball and continue to bake for a further 5 minutes. Remove from the oven and leave to cool.
5. For the custard filling, place the milk and nutmeg in a heavy-based saucepan and bring to the boil. In another saucepan, whisk together the egg yolks, sugar and the flours, then beat in the hot milk. Bring to the boil and simmer, whisking constantly for 2 minutes. Cover and leave to cool.
6. Spoon the custard into the profiteroles and arrange on a large serving dish.
7. For the chocolate sauce, place all the sauce ingredients in a small saucepan and bring to the boil, then simmer for 10 minutes until syrupy. Remove from the heat and cool slightly before serving with the chocolate profiteroles.
**From “Quick and Simple Desserts” and “Refreshing after Dinner Treats” **
Tips:
The cream puffs can be prepared one day in advance .
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*droolz*
Charles.
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