PROFITEROLES WITH CHOCOLATE SAUCE
Steps:
- SAUCE: Combine the cream and butter in a small, heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil. Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melt and the sauce is smooth. May be served warm or chilled. PROFITEROLES: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. To make the pate a choux: in a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot. Remove form heat and scrape the dough into a mixing bowl. Beat the dough on medium sleet to cool it off a bit. Add the eggs 1 at a time. When all eggs have been incorporated, the dough should be a thick, smooth, glossy paste. Form 24 golf ball size mounds on the lined baking sheet about 2" apart, keeping the mounds as high and round as possible. Place the pans in the oven and bake for 10 minutes. Reduce the heat to 350 degrees and cook for 25 more minutes. Do not open the oven door until the puffs are firm to the touch, golden-brown, and well-risen. Allow the shells to cool before filling. Using a serrated knife, slice the pastry puffs almost in half. Fill, then top with the chocolate sauce.
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RAJ XHÔWDHÚRY
[email protected]I would definitely make these again!
Fyonzo Nyenze
[email protected]The choux pastry was a bit tricky to make, but the end result was worth it. The profiteroles were light and fluffy, and the chocolate sauce was rich and decadent.
Pushpa Latha
[email protected]These were amazing! I made them for a party and they were gone in minutes.
Thehaikyuu Bebe
[email protected]The profiteroles were delicious, but the chocolate sauce was a bit too sweet for my taste. I would recommend using a semisweet chocolate instead of a milk chocolate.
Mohammad Osman Najob
[email protected]These profiteroles were a huge hit with my family! The chocolate sauce was rich and decadent, and the choux pastry was light and airy. I followed the recipe exactly and they turned out perfectly. I will definitely be making these again.