Focus on food: October 04, 2008
Profiteroles, Ice Cream & Chocolate Sauce
Ingredients:
• 1 1/2 cups water
• 4 1/2 oz unsalted butter
• 1 1/2 cups all purpose flour
• 1/4 teaspoons salt
• 1 tablespoon sugar
• 6 large eggs
Archives From the Files of the Bridge Street II
Directions:
• Heat the butter and water together in a medium saucepan until the butter is melted. Add the salt and the sugar and stir, then add all the flour at once and stir until well mixed and the mixture pulls away from the sides of the pan.
• Transfer the mixture to the bowl of an electric mixer and add the eggs, one at a time, mixing well after each addition.
• Transfer mixture to a pastry bag with a large star or plain round tip. Pipe 1 1/2 inch in diameter mounds onto a parchment lined cookie sheet.
• Brush each mound with an egg wash (1 egg mixed with 2 tablespoons milk or cream) and bake at 425 for about 18 minutes, then turn the oven down to 350 and continue baking until the profiteroles are puffed well and browned all over.
• Remove from oven and allow to cool, then cut each in half and scoop out the soft insides with a spoon.
• Fill each with ice cream and serve with chocolate sauce and toasted almonds.