| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Stern1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Water 250 mL |
| 2 |
tb |
Sugar 25 mL |
| 1/3 |
c |
Butter; cut into small |
|
|
; pieces 75 mL |
| 1 |
c |
All-purpose flour 250 mL |
| 4 |
|
Eggs 4 |
| 1 |
pt |
Raspberry sorbet 1 |
| 6 |
oz |
Bittersweet or semisweet chocolate; chopped 175 g |
| 2 |
tb |
Cocoa 25 mL |
| 3 |
tb |
Corn syrup 45 mL |
| 1/2 |
c |
Milk or water 125 mL |
| 1 |
ts |
Pure vanilla extract 5 mL |
INSTRUCTIONS
CREAM PUFF PASTRY
FILLING
CHOCOLATE SAUCE
For the cream puffs place water, sugar and butter in a large saucepan and
bring to a boil.
Remove from heat and add flour all at once, stirring constantly. Dough
should come together into a ball. Return to heat and cook, stirring batter
against the bottom of the pan to dry it out.
When a thin film forms on the bottom, remove from heat. Transfer to a
mixing bowl and cool 5 minutes.
Add eggs to batter, one at a time, until each egg is incorporated.
Pipe or spoon batter into 24 small mounds on a baking sheet lined with
parchment.
Bake in a preheated 400F/200C oven for 20 to 25 minutes until puffed and
browned. (Check after 15 minutes and lower heat if necessary.) Cool.
Remove caps, pull out any unbaked dough, and fill with tiny scoops of
sorbet. Replace caps. Freeze.
For the sauce, combine chopped chocolate, cocoa, corn syrup and water in a
saucepan and heat, stirring constantly. Remove from heat when smooth and
stir in vanilla.
Place 3 puffs on a plate and drizzle with sauce.
Converted by MC_Buster.
NOTES : Makes 8 servings
Converted by MM_Buster v2.0l.
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