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Profiteroles Au Chocolate


1/2 c water; boiling
1/4 c butter or margarine
1/8 teaspoon salt
1/2 c sifted all-purpose flour
2 eggs, unbeaten

Creme Patissiere
2 c milk
1/2 c sugar; granulated
1/3 c flour
1/8 teaspoon salt
5 egg yolks; beaten
1/4 teaspoon vanilla extract

Chocolate Sauce
1 c water
1 1/3 c Semisweet chocolate; cut up

Yield: 20 servings

(small cream puffs with chocolate sauce)

Start heating oven to 375 F. Bring water, butter, salt to boil. Add flour, all at once; then, beat over low heat until mixture leaves sides of pan and forms compact ball.

Remove from heat; continue beating to cool slightly--about 2 min. Add eggs, one at a time, beating well after each addition. After last egg has been added, beat until mixture has satinlike sheen. Onto greased baking sheet, drop mixture in walnut-size balls. Bake until golden and puffy--about 30 min. Remove from oven, cut slit in side of each; bake 5 to 10 min more. Cool.

Fill puffs with Creme Patissiere or whipped cream. Arrange in serving dish. Pour hot Chocolate Sauce over all. Serve 2 or 3 per person. Makes 20 puffs.

Prepare the Creme Patissiere the day before:
In double boiler, heat cream. Combine sugar, flour, and salt. Add to egg yolks; beat until well-mixed. Stir some of hot cream mixture into egg yolks; mix well. Stir egg mixture into the remaining cream mixture in double boiler. Cook over hot water, stirring constantly, about 15 min. or until mixture is thickened and coats spoon. Remove from heat. Add vanilla; cover surface with waxed paper; refrigerate overnight.

Chocolate Sauce:
In saucepan, simmer 1 cup water and 1 1/3 cups semisweet-chocolate pieces until thickened and smooth. Makes 2 cups.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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