Friday, December 24, 2010
All the other ingredients are likely in your house already. For Chocolate Sauce, see recipe, as you might have to add a few things to your grocery list if you want to make your own. Otherwise get a very good quality sauce that has a thick consistency.
This comes from The Gourmet Cookbook, the one with 1000 recipes! Preheat oven to 425. Move shelves to upper 1/3 and lower 1/3 of the oven. Place parchment or butter 4 cookie sheets.
I doubled this recipe to make plenty for 3 each and for anyone who might stop by for dessert. Measure out 1 1/2 Cups Flour and place in a bowl. In a saucepan (I use All-clad) Over medium high heat, melt 1 1/2 Sticks UnSalted Butter, 1 1/2 Cups Water and 1/2 tsp Salt. Heat stirring until butter is melted and mixture comes to a boil. Lower heat and all at once add flour and stir using a wooden spoon until mixture comes together and leaves the sides of the pan. This should take about 30 seconds. Remove pan from heat. Stir while it cools slightly. Place mixture in a mixing bowl (pictured is just before adding eggs). Stir while it continues to cool a little more. I began mixing on low to remove some of the heat. Add 6 Eggs, 1 at a time, beating after each addition.
To assemble, warm chocolate sauce. I love to serve these on dinner plates even if they have to be washed. Using a serrated knife, cut in half along the equator and fill with a small scoop of ice cream. Add chocolate sauce to ice cream and place top of the profiterole on the ice cream. Dust the tops and plates with power sugar and or cocoa powder. Serve with either a spoon of a fork and a freshly brewed cup of coffee or a toast of champagne. If you make these you will completely be impressed with yourself!!