Friday, December 24, 2010


I should have posted this recipe long ago, but if you are stuck for a festive dessert for this holiday season, I think you can't go wrong with profiteroles!  If you are going to make these tonight, or tomorrow, go get the ice cream now.  I like to serve 3 profiteroles person and serve 3 types of ice cream making each one different.  This year, Peppermint Stick, Vanilla Bean and Pralines and Cream.  But there are lots to choose from, Coffee, Milk Chocolate and Egg Nog were some runner up choices for me.
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.
Either add mixture to a pastry bag or spoon tablespoon sized dollops onto cookie sheets about 1 1/2" apart.  Place 2 cookie sheets in the oven at a time.  Rotate after 10 minutes, baking for a total of 20-25 minutes until the pasty looks golden brown and looks dry.  Remove from oven and allow to cool before making dessert OR you can make them a day ahead and store in an airtight container.
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!!

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