| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Desserts | 10 | Puffs |
INGREDIENTS
| 4 | c | Orange sherbet |
| 1 | c | Water |
| 1/2 | c | Butter |
| pn | Salt | |
| 1 1/4 | c | All-purpose flour |
| 4 | Eggs, beaten | |
| 1 | Egg | |
| 1 | tb | Water |
| 3/4 | c | Whipping cream |
| 6 | oz | Semisweet chocolate, chop |
INSTRUCTIONS
CHOUX PASTRY GLAZE CHOCOLATE SAUCE Large size variation of French "profiteroles" 1. Line baking sheet with parchment paper or grease and dust with flour. Trace ten 2-1/2-inch circles, 2 inches apart, on paper; set aside. Choix Pastry: In heavy saucepan, bring water, butter and salt just to boil over high heat; remove from heat. Add flour all at once; stir vigorously with wooden spoon until mixture comes away from side of pan in smooth ball. 2. Reduce heat to medium-low and cook, stirring constantly, for 2 minutes or until coating begins to form on bottom of pan. Turn out into large bowl; stir for 30 seconds to cool slightly. 3. Make a well in centre of flour mixture. Using electric mixer, beat in eggs, one-quarter at a time, beating well after each addition; beat until smooth, shiny, and pastry just holds its shape when lifted. 4. Using large pastry bag fitted with 1/2-inch wide star tip and starting at centre, pipe pastry to fill each circle, raising bag while continually piping to form 2 smaller circles on top to resemble beehive. (Or drop by 1/4 cup, spreading with spoon to cill circle and shaping to form beehive. 5. Glaze: Beat egg with water; brush quickly over pastry, making sure none drips onto paper. Bake in 425F 220C oven for 20 minutes. Reduce heat to 375F 190C; Bake for 10-15 minutes or until golden and crisp. with sharp knife, pierce small hole in side of each. Bake 5 minutes. Turn off oven; let cream puffs stand in oven for 10 minutes to dry. Transfer to rack; let cool. 6. Chocolate sauce: Meanwhile, in heavy saucepan, bring cream to boil. Pour over chocolate in bowl, whisking until melted. [Sauce can be refrigerated in airtight container for up to 2 weeks; reheat gently to liquify.] Cut cream puffs in half horizontally. Scoop sherbet into bottom half; replace top. Drizzle with chocolate sauce. Variation: Frozen Ice-Cream Puffs: Remove moist bits of dough inside cream puffs. Substitute 4 cups vanilla, chocolate or raspberry ice cream for sherbet. Freeze for at least 2 hours or until solid; wrap individually and store in airtight container for up to 1 week. To serve, let stand at room temperature for 5 minutes before drizzling with hot chocolate sauce. Source: Canadian Living magazine, Nov 95 Presented in article "Cooking Lesson" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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