Profiteroles
(from Gourmet magazine March 2008)
3/4 stick unsalted butter, cut into pieces
3/4 c. water
1/4 t. salt
3/4 c. all-purpose flour
3 large eggs
*Preheat oven to 425 degrees with rack in middle. Butter a large baking sheet.
*Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted. Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.
*Add eggs 1 at a time, beating well with an electric mixer after each addition.
*Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide by 1 inch high) 1 inch apart on baking sheet.
*Bake until puffed and golden brown, 20 to 25 minutes total. Prick each profiterole once with a skewer, then return to oven to dry, propping oven door slightly ajar, 3 minutes. Cool on sheet on a rack.
*To serve, halve horizontally, then fill each with a ball of ice cream and drizzle with warm chocolate sauce.
I used store-bought chocolate sauce, but won't do that again because it didn't melt very well, making it difficult to get a good drizzle. :) My mom is the queen of this recipe, but she makes her dough into cream puffs by baking larger mounds of dough and filling them with real whipped cream. Yum! There's really nothing easier.
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