Profiteroles with chocolate

6 servings

Ingredients

Quantity Ingredient
⅔ cup Flour; sifted
3 tablespoons Butter
2 larges Eggs (or 3 small)
1 cup Vanilla Ice Cream
½ pounds Bakers Chocolate; semi-sweet
3 tablespoons Butter
1 Saucepan
1 Wooden Spoon
1 Pastry Bag
⅓ cup Water
1 pinch Salt
1 pinch Sugar
¼ cup Table Cream
1 Cookie Sheet
1 Heavy Saucepan

Directions

CHOU PASTRY

FILLINGS

CHOCOLATE SAUCE

UTENSILS

Preparation Time: 50 minutes

Prepare Chou pastry; in saucepan, pour water, salt, butter in small pieces, and sugar. Bring to a boil; add flour all at once.

Mix vigorously with wooden spoon until dough forms a dry ball which does not stick to the saucepan. Cool for a few minutes.

Butter and flour a cookie sheet. Preheat oven to 350F (180C).

Returning to the pastry, place the dough in a bowl fitted with the knife blade (food processor). Set at maximum speed; switch on and add eggs, one at a time. Run until dough is smooth. Let it cool slightly.

Pour pastry into sleeve fitted with ⅜ inch (9-mm) nozzle (or use 2 tablespoons).

Drop onto cookie sheet, leaving space between them. Brush with egg yolk mixed with a bit of water. Place cookie sheet in oven; bake for 20 minutes. Turn oven off; allow chou to dry 5 minutes with oven door half open. Let them cool on pastry rack.

Prepare the sauce; melt chocolate over very low heat in heavy saucepan. Add butter and cream, still over low heat. Mix to obtain a smooth, homogeneous sauce.

FINISHING: fill each chou with vanilla ice cream. Arrange them on a plate. At table drizzle hot chocolate sauce over top.

MAKES 6 SERVINGS

From: Sam Lefkowitz Date: 09-24-94

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