| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dutch | January 199 | 1 | Servings |
INGREDIENTS
| 1/2 | c | All-purpose flour |
| 2 | T | Unsweetened cocoa powder |
| preferably | ||
| Dutch-process | ||
| 3 | T | Unsalted butter, cut into |
| bits | ||
| 1/4 | c | Plus 2 tablespoons water |
| 1 | T | Granulated sugar |
| 2 | Eggs | |
| Coffee ice cream | ||
| Confectioners' sugar for | ||
| sprinkling the | ||
| profiteroles if desired | ||
| 6 | oz | Fine-quality bittersweet |
| chocolate chopped | ||
| 3 | T | Water |
| 1/4 | c | Heavy cream |
| 2 | T | Kahlua or other |
| coffee-flavored liqueur | ||
| or | ||
| to taste |
INSTRUCTIONS
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1918
Calories From Fat: 1082
Total Fat: 126.2g
Cholesterol: 635.1mg
Sodium: 308.5mg
Potassium: 425.6mg
Carbohydrates: 188.8g
Fiber: 12g
Sugar: 13.4g
Protein: 33.5g