Older women are to cultivate virtue, yet not as an end in itself, but for the purpose of training young women. Nevertheless, it is impossible to train others in qualities oneself does not possess. There is a great need in the contemporary church for older women who are godly and who obey the biblical command to train young women in the faith. Many younger women long for more mature women to take them under their wings and to teach them how to live the Christian life, especially since many of them lack such godly models in their own family or live at a great distance from their own family. Notably, such training – usually involving private rather than public instruction – is to focus squarely on the domestic sphere.

Andreas Kostenberger

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Dutch	January 199	1	servings

INGREDIENTS

1/2	c	All-purpose flour
2	tb	Unsweetened cocoa powder; (preferably
		; Dutch-process)
3	tb	Unsalted butter; cut into bits
1/4	c	Plus 2 tablespoons water
1	tb	Granulated sugar
2	lg	Eggs
		Coffee ice cream
		Confectioners' sugar for sprinkling the
		; profiteroles if desired
6	oz	Fine-quality bittersweet chocolate; chopped
3	tb	Water
1/4	c	Heavy cream
2	tb	Kahlua or other coffee-flavored liqueur; or to taste

INSTRUCTIONS

FOR THE PROFITEROLES
FOR THE CHOCOLATE SAUCE
Make the profiteroles:
Into a bowl sift together the flour and the cocoa powder. In a small
heavy saucepan combine the butter, the water, the granulated sugar,
and a pinch of salt and bring the mixture to a boil over high heat,
stirring until the butter is melted. Reduce the heat to moderate, add
the flour mixture, and cook the mixture, beating it with a wooden
spoon, until it pulls away from the side of the pan, forming a ball.
Transfer the mixture to a bowl and with an electric mixer at high
speed beat in the eggs, 1 at a time, beating well after each
addition. Drop the mixture by rounded tablespoons onto a buttered
baking sheet, forming 12 mounds, baking the profiteroles in the
middle of a preheated 400F. oven for 20 to 25 minutes, or until they
are puffed and crisp, and let them cool on a rack. The profiteroles
may be made 1 day in advance and kept in an airtight container.
Reheat the profiteroles on a baking sheet in a preheated 375F. oven
for 5 minutes, or until they are crisp, and let them cool on the rack.
Make the chocolate sauce:
In a heatproof bowl set over a saucepan of simmering water melt the
chocolate with the water and the cream, stirring until the mixture is
smooth, and stir in the kahlua. The sauce may be made 1 week in
advance, kept covered and chilled, and reheated. Makes about 1 cup.
With a serrated knife cut each profiterole in half crosswise, discard
any uncooked dough from the centers, and sandwich a small scoop
(about 1 1/2 inch in diameter) of the ice cream between the top and
bottom of each profiterole. Sprinkle the profiteroles with the
confectioners' sugar, pour about 1/4 cup of the sauce onto each of 4
dessert plates, and arrange 3 profiteroles on each plate.
Makes 12 profiteroles, serving 4.
Gourmet January 1993
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