Tuesday, December 21, 2010

Holiday Treats Day 21: 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

2 Cups softened ice cream

chocolate sauce
½ cup chocolate nibs ( semi sweet chocolate chips 60% dark)
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 mixing 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.  Cool on wire rack.

Fill puffs with Softened ice cream.

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

Tip: any flavor of ice cream will work, I love butter rum flavor, mint and classic vanilla bean. Also make sure you use heavy cream no whipping cream, different fat content that will make a difference. this recipe can be doubled as well.

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