| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Breads |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Margarine or butter (1 stick) |
| 1 |
c |
Water |
| 1/8 |
ts |
Salt |
| 1 |
c |
Flour |
| 4 |
|
Eggs |
|
|
Filling (recipe follows) |
| 1/2 |
pt |
Heavy cream, whipped |
| 4 |
oz |
Unsweetened chocolate (4 squares) |
| 6 |
tb |
Butter or margarine |
| 4 |
tb |
Corn syrup |
INSTRUCTIONS
PROFITEROLES
FILLING
In saucepan, mix margarine or butter, water, salt; bring to boil. Add flour
all at once, stirring vigorously. Cook, stir until mix forms ball that
doesn't separate. Remove from heat. Cool 10 minutes. Add eggs, one at a
time, beating with wood spoon after each egg until smooth. Drop by
teaspoon-sized balls onto greased baking sheet. Bake at 400 degrees, 30 to
40 minutes, or until golden. Remove from oven. Split each Profiterole for
steam to escape; remove soft dough from inside. Cool on wire rack. FILLING:
Fill each Profiterole with cream. Place on serving plate. Melt chocolate,
butter, syrup over gentle heat. Pour over Profiteroles; serve immediately.
Preparation time: 30 minutes Baking time: 30 to 40 minutes
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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