Profiteroles

Profiteroles never fail as a holiday dessert, so here goes: Put one cup of water, a stick of butter, a teaspoon of sugar and a pinch of salt into a pot. Bring to a boil and add ¾ of a cup of flour. Stir vigorously with a wooden spoon until the dough coheres and doesn’t stick to the sides of the pot. Add four eggs one by one, stirring vigorously after each egg. The mix must be soft but hold together. Cover a cookie sheet with a layer of butter and flour and put the mix into a pastry bag. Squeeze about one inch of mix onto on to the pan for each pastry, called a choux. Cook at 375 degrees for 25 minutes. When cool remove the choux and keep on the side. Melt one cup of dark chocolate. When melted add 3 tsp. of butter or light cream to make the mixture more liquid. Cut the choux in half delicately and insert a small scoop of vanilla ice cream inside. Put on dessert plates and drizzle the melted chocolate on top with a spoon. Guaranteed to elicit “oohs and aahs!”

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