| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1/2 |
lb |
Semisweet chocolate |
| 1 |
c |
Water |
| 2 |
tb |
Corn syrup |
| 2/3 |
c |
Heavy cream |
|
|
PATE a CHOUX |
| 3/4 |
c |
Water |
| 1/4 |
lb |
Butter |
| 1/2 |
ts |
Salt |
| 1 |
c |
Flour |
| 5 |
|
Eggs |
|
|
SWEETENED WHIPPED CREAM |
| 1 1/2 |
c |
Heavy cream |
| 2 |
tb |
Sugar |
| 3/4 |
ts |
Vanilla extract |
INSTRUCTIONS
CHOCOLATE SAUCE
PREPARATION: For the Chocolate Sauce, chop the butter and chocolate into
small pieces. Put the butter, chocoalte, water, and corn syrup in the top
of a double boiler set over hot (not boiling) water. Stir occasionally
until the chocolate is just melted. Remove from hot water and whisk in the
cream.
Chocolate Sauce can be made several days ahead.
Line 2 baking pans with parchment paper or butter them and dust with flour.
For the Pate a Choux, put the water, butter, and salt in a heavy saucepan
over medium heat and bring just to a boil. Remove from heat. Add the flour
and beat to combine. Return to medium-low heat, stirring constantly and
vigerously, until the paste forms a ball and leaves a thin film on the
bottom of the pan, about 5 minutes. Remove from heat and let cool a moment.
Add 4 of the eggs, one at a time, beating thoroughly after each addition.
Heat oven to 425F. Beat the remaining egg with 1 tablespoon of water to
make an egg wash. Put the Pate a Choux in a pastry bag fitted with a
1/2-inch plain tip. Pipe 1-inch mounds onto the prepared pans, spacing them
about 1 inch apart. (Or use 2 spoons to form the mounds.) Lightly brush
the tops with the egg wash and bake in preheated oven for 10 minutes. Lower
oven temperature to 350 F and bake until lightly browned and all beads of
moisture on the tops have evaporated, about 8 minutes longer. Cool on a
rack in a dry place.
Recipe can be made to this point a few hours ahead.
Whip the heavy cream with the sugar and vanilla until just stiff. The cream
can be whipped an hour ahead.
SERVING; Bring the chocolate sauce back to room temperature if
refrigerated. Put the whipped cream into a pastry bag fitted with a 1/2
inch fluted tip. Cut the tops off the pastry puffs using a serrated or
sharp paring knife. Pipe or spoon in the whipped cream. Replace the tops.
Pour some chocolate sauce onto each plate. Put the cream puffs on top of
the sauce and serve at once.
Yield: 4 servings
[ The Best of COOKS Magazine; 1987 ]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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