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Friday, March 6, 2009

 

profiteroles are my friend.

whenever i go out to a nice place for dinner (which is extremely rare, mind you) i always look for profiteroles on the dessert menu. they are one of my favorite sweet treats. i've always been a vanilla and chocolate kind of gal. whenever i get ice cream, it's just about always chocolate chip. there's just somethin' about it!

so, the last time i went out to a nice dinner (several months ago, for my birthday) myself and my pals decided to get a few desserts and split them. yum! a forkful of a few things is such a good way to dessert yourself. i'm a big fan of grazing! but the tragic part is the profiteroles were sub-par. way sub. and it was then that i knew i had to make some of these bad boys myself. and so i did. a few weeks ago we had those same pals over for dinner and i decided to rock the profiteroles since they so totally fizzled the previous time.

and dude. i DID rock the rolls. i was totally surprised and pleased that they were really really great. after 3 bites, hubby said, "babe, i think this might be the best dessert i have ever eaten. for real."

score!

the funny thing is my son had some the next day and without any coaching from dad he said, "mommy, these are like, my BEST dessert!"

double score.

and the best part is they are super easy to make. i was intimidated for big-fat-nothing. .

try them! here is the recipe from Gourmet.

PROFITEROLES

Yield: Makes 6 servings
Active Time: 45 min
Total Time: 1 1/4 hr

INGREDIENTS
1 quart coffee ice cream (i used a store bought high-quality vanilla and i think that the only thing that could elevate this dessert to truly heavenly heights is home made ice cream. o yes. the decadence will someday be mine.)
6 tablespoons unsalted butter, cut into pieces
3/4 cup water
1/4 teaspoon salt
3/4 cup all-purpose flour
3 large eggs

INSTRUCTIONS
Equipment: a small (about 1 1/2-inch) ice cream scoop; a large pastry bag fitted with a 3/4-inch plain tip (i had no such tip, so i used the bag tipless and it was just fine.)

Chill a small metal baking pan in freezer. Form 18 ice cream balls with scoop and freeze in chilled pan at least 1 hour (this will make serving faster). (i didn't do this, i just scooped at serving time.)

Preheat oven to 425°F with rack in middle. Butter a large baking sheet.

Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted. Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.

Add eggs 1 at a time, beating well with an electric mixer after each addition.

Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet.

Bake until puffed and golden brown, 20 to 25 minutes total. Prick each profiterole once with a skewer, then return to oven to dry, propping oven door slightly ajar, 3 minutes. Cool on sheet on a rack.


Make chocolate sauce:

Heat sugar in a 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.

Remove from heat, then add cream and a pinch of salt (mixture will bubble and steam). Return to heat and cook, stirring, until caramel has dissolved.

Remove from heat and add chocolate, whisking until melted, then whisk in vanilla and Cognac (if using). Keep warm, covered.


Serve profiteroles:

Halve profiteroles horizontally, then fill each with a ball of ice cream. Put 3 profiteroles on each plate and drizzle generously with warm chocolate sauce.


Cooks' notes:
·Ice cream balls can be frozen up to 1 day (cover with plastic wrap after 1 hour).
·Profiteroles can be baked 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Recrisp on a baking sheet in a 375°F oven 5 minutes. Cool before filling.

Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted. Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.

Add eggs 1 at a time, beating well with an electric mixer after each addition.

Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet.

Bake until puffed and golden brown, 20 to 25 minutes total. Prick each profiterole once with a skewer, then return to oven to dry, propping oven door slightly ajar, 3 minutes. Cool on sheet on a rack.

Serve profiteroles:

Halve profiteroles horizontally, then fill each with a ball of ice cream. Put 3 profiteroles on each plate and drizzle generously with warm chocolate sauce.

Cooks' notes:
·Ice cream balls can be frozen up to 1 day (cover with plastic wrap after 1 hour).
·Profiteroles can be baked 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Recrisp on a baking sheet in a 375°F oven 5 minutes. Cool before filling.

the chocolate sauce is key. i just melted some good quality chocolate with a bit of heavy cream. easy! but tasty! get the good chocolate. it's worth it.

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2 Comments:

Anonymous Patty said...

golly! these look AMAZING!! Want to make some when you're here to visit?! :)

March 7, 2009 at 8:50 PM  
Blogger tamela said...

haha, love your post! i totally identify. i've been living in california for three years and had not seen profiteroles anywhere. that's a long time to go without profiteroles! so i also set out to make some, and was surprised they were much easier to make than i had worked them up to be in my head! definitely one of my favorites to make and eat... in stacks!! :)

March 29, 2009 at 8:26 PM  

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