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PROFITEROLES AU CHOCOLAT 1/4 c. butter pinch of salt 1/2 tsp. sugar 1/2 c. plus 1 Tbsp. flour 2 medium eggs 1 1/2 c. whipped cream In medium-sized heavy saucepan, pour 1/2 cup hot water over butter and stir until melted. Add pinch of salt and sugar and bring it to a rolling boil. Add the flour and lift the saucepan off the direct heat. Stir vigorously until the dough leaves the sides of the pan and forms a ball in the center. Remove from fire and cool for 2 minutes. Add 1 egg and stir it in well. Then add the remaining egg and continue stirring vigorously until the dough is smooth and glossy. The batter must be very stiff. Drop by spoonfuls, depending on the size you want, onto a greased cookie sheet. Bake at 425 degrees for 10 minutes. Reduce heat to 300 degrees and bake for 30 minutes until there is no sign of moisture beads on the puffs. Cool them and fill with whipped cream. Top with Chocolate Sauce. Yields 12 to 15 small puffs. Chocolate Sauce: 12 oz. semi-sweet chocolate 2 oz. unsweetened chocolate 1/2 pt. heavy cream Melt chocolate in top of double boiler over boiling water. Stir in heavy cream. Continue stirring until sauce is smooth. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |