Wednesday, June 17, 2009

Recipe...

Sorry, I didn't even think of it before, but here is the recipe for the profiteroles.


Profiteroles

1 recipe Cream Puff Paste
Creme Patissiere
Chocolate Sauce

Drop Cream Puff Paste by rounded teaspoonfuls 2 inches apart on ungreased baking sheets. Bake at 400 degrees for 25 minutes or until golden and puffed. Cool away from drafts.

Cut top off each cream puff; pull out and discard soft dough inside. Fill bottom halves with about 1 tablespoon Creme Patissiere, and cover with top halves. Arrange cream puffs on a serving platter, and drizzle with Chocolate Sauce.

Serve immediately or cover and chill. Yield: 4 dozen.


Cream Puff Paste

1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
1/8 teaspoon salt
4 large eggs

Combine water and butter in a medium saucepan; bring to a boil. Add flour and salt, all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool 4 to 5 minutes.

Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition; then beat until dough is smooth. Shape and bake pastry immediately according to recipe directions.


Creme Patissiere

5 egg yolks
3/4 cup sugar
1/2 cup all-purpose flour
2 cups milk
1 tablespoon butter or margarine, softened
2 teaspoons vanilla extract

Combine egg yolks and sugar in a heavy saucepan, stirring with a wire whisk until smooth. Add flour, and stir until blended; gradually stir in milk. Cook over medium heat, stirring constantly. (Mixture will appear to curdle; continue to stir and it will become smooth.) Reduce heat to medium-low when mixture thickens and begins to bubble. Continue to cook 3 more minutes, stirring constantly. Cool to lukewarm; stir in butter and vanilla. Cover and chill 2 hours.


Chocolate Sauce

1/2 cup whipping cream
1 (4-ounce) package sweet baking chocolate, chopped. (I just used semi-sweet chocolate chips).
1/4 teaspoon vanilla extract

Heat whipping cream in a heavy saucepan over medium heat until hot (do not boil); remove from heat. Add chocolate; stir until melted. Stir in vanilla.


It seems like a lot and not very simple... It's not like the easiest thing ever, but I didn't think it was as hard as it looks. Like I said before, it just takes some time.

Tuesday, June 2, 2009

Profiteroles

These are delicious. They're not hard to make, just a little time consuming and slightly tedious. I think it was worth it though. I have so much fun trying new recipes. I ate one the night before I put the chocolate sauce on it, and it tasted okay, but the filling is kind of pasty because it has flour, so I think it's the chocolate sauce that makes all the difference.
Yum.