Monday, March 26, 2012

Chocolate Profiteroles


This may have just topped the list of my favorite desserts.  I found it, ironically, as I was workin' it on the elliptical at the gym, watching TLC.  I went home and made it.  I figured I earned it. ;)  This is seriously delicious.  They were actually very easy to make, and I've never even attempted cream puffs before.  This would be a great thing to make ahead and then assemble for a fancy treat.  Enjoy!!

**The recipe below is the original, but I halved the chocolate sauce recipe and still had tons leftover**

Profiteroles With Chocolate Whipped Cream and Chocolate Sauce

MAKES ABOUT 2 DOZEN PROFITEROLES
Prep time: 5 minute
Cook time: 35 minutes

Ingredients:

  • 3/4 cup water
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/8 teaspoon salt
  • 3/4 cup all-purpose flour
  • 3 large eggs
  • Chocolate Whipped Cream, recipe follows, for serving
  • Chocolate Sauce, recipe follows, for serving

Directions:

  1. Heat oven to 425 degrees F.
  2. Line a baking sheet with parchment paper; set aside.
  3. In a small heavy saucepan, bring water, butter, and salt to a boil, stirring until butter is melted. Reduce heat to medium, add flour, and cook, stirring constantly with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Remove from heat, transfer to a bowl, and let cool slightly, 2 to 3 minutes.
  4. With a hand mixer, add eggs, one a time, beating well after each addition. Transfer warm batter to a pastry bag fitted with a 3/4 inch plain tip. Pipe mounds (about 1 inch high and 1 to 2 inches in diameter) about 1 inch apart on prepared baking sheet.
  5. Bake until puffed and golden, 20 to 25 minutes. Remove from oven and pierce the bottom of each profiterole once with a skewer. This will prevent them from becoming soggy. Return to oven to dry, propping oven door slightly open, for about 3 minutes. Let cool on baking sheet on a rack.
  6. Using a serrated knife, halve profiteroles horizontally and fill with chocolate whipped cream. Drizzle with chocolate sauce and serve.

CHOCOLATE WHIPPED CREAM

MAKES 2 CUPS
Prep/cook time: 35 minutes
  • 1 cup heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons superfine sugar
  • 1 1/2 tablespoons unsweetened cocoa powder
  1. In a large bowl, place the cream, vanilla, sugar, and cocoa powder. Stir to combine. Cover and transfer to the refrigerator along with the whisk attachment to a mixer for at least 30 minutes. When chilled, beat until mixture forms stiff peaks.

CHOCOLATE SAUCE

Yield: 2 cups
Cook time: 10 minutes
  • 1 cup heavy cream
  • 12 ounces semisweet chocolate, chopped
  • 1 tablespoon honey
  • ½ teaspoon pure vanilla extract
  1. In a medium heatproof bowl, combine the cream and chocolate. Place over a saucepan of gently simmering water and stir until chocolate is melted. Add honey and vanilla and stir until smooth. Keep warm, covered.

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