Chocolate Profiteroles With Coffee Ice Cream And Bittersw
| 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.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
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