Saturday, January 16, 2010

Cream Puffs

Profiteroles au Chocolate
(cream puff)


¾ cup flour
¼ tsp salt
pinch of nutmeg
¾ cup water
6 TBS of unsalted butter cut into 6 pieces
3 eggs

chocolate sauce
½ cup chocolate nibs
½ cup heavy cream warm


Preheat oven to 400 degrees and lightly butter a large backing sheet

Sift together flour, salt and nutmeg. In medium sauce pan, bring water and butter to boil. Remove from heat and add the dry ingredients all at once. Beat with a wooded spoon fro about one minute until mixture starts to pull away from the sides of the pan. Return to low heat and mix fro about 2 minutes.

Place mixture in large mixer bowl. On medium heat add one egg at a time, allowing eggs to incorporate evenly. Place dough in piping bag and pipe small balls onto greased pan. Bake for 20-30 minutes until pastry is well risen and browned.

To make sauce, place nibs in bowl. Add warm cream. Let sit for 2 minutes. Stir and serve on profiteroles.

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