CLEMENTINE PROFITEROLES WITH CHOCOLATE SAUCE
Chuck Hughes' clementine profiteroles are a heavenly dessert that will wow your guests.
Provided by Chuck Hughes
Categories dessert
Time 8h15m
Yield s: 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the clementine marmalade: Put the clementines (with the skin on) in a pot and cover with water. Bring to a boil, then reduce the heat and simmer until tender, about 30 minutes. Drain and let cool.
- Thinly slice the clementines and remove any seeds. Return to the pot along with the sugar and the lemon zest and juice. Simmer over low heat until the peels are translucent and candied, about 1 hour.
- For the pastry puffs: Combine the milk, butter, granulated sugar and salt in a heavy saucepan over medium-high heat. Bring to a boil. Remove from the heat and quickly add the flour, stirring with a wooden spoon. Return to the heat and cook, stirring constantly, until the dough pulls away from the sides of the saucepan and forms a thick, smooth ball, 1 to 2 minutes. Remove from the heat. Beat in 4 eggs, one at a time, with the wooden spoon until smooth and thick. When you put a small amount of dough between two fingers and pull your fingers apart, two peaks should form on the dough.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Transfer the dough to a piping bag. Pipe mounds on the prepared baking sheet, spacing them about 2 inches apart. Beat the remaining egg with a bit of water for the egg wash, and use a pastry brush to gently brush it over the tops of the dough. Gently flatten any peaks on top of the mounds. Sprinkle with the crushed pistachios and brown sugar.
- Bake for 15 minutes. Reduce the oven temperature to 350 degrees F (180 degrees C) and bake until the pastry puffs are golden and dry inside, 15 minutes more. Turn the oven off. Prop the oven door open so that it is slightly ajar, and let the pastry dry in the oven for 15 minutes. Remove from the oven and let cool on a wire rack.
- For the custard cream: Whisk together the cream and 1/2 cup sugar in a saucepan. Add the scraped vanilla and bean. Bring to a boil, stirring to dissolve the sugar, and remove from the heat.
- Beat the egg yolks and remaining 1/2 cup sugar until thick enough to hold a ribbon on the surface when you lift up the whisk. Slowly beat in the hot cream mixture. Return the mixture to the saucepan and cook, stirring constantly, until it coats the back of a wooden spoon, about 5 minutes. Strain into a bowl and press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until cold, about 1 hour.
- Stir 1 cup (250 ml) clementine marmalade and the whole pistachios into the cold custard. Cover with plastic wrap and freeze until firm, about 4 hours.
- For the chocolate sauce: Bring the cream just to a simmer in a small saucepan over medium heat. Add the chocolate, melt it and stir with a wooden spoon until smooth. Keep warm.
- To serve, split the pastry puffs in half, fill the bottom half with a scoop of the frozen custard and replace the top. Place on a plate and drizzle with warm chocolate sauce. Sprinkle with pistachios. Serve immediately.
BOMBOLONI WITH CHOCOLATE ESPRESSO, WHISKY CARAMEL, AND CLEMENTINE SAUCES
_Bomboloni_-small round Italian doughnuts-is almost as much fun to say as they are to eat. It's like a party in your mouth when you repeat the word, which you will be doing over and over between bites of these balloon-light spheres of the tenderest yeast dough. _Bomboloni_ are the new hot item on restaurant menus these days, and you'll instantly understand why when you taste your first. It won't be your last, that's for sure, which is why we've accompanied them with three different sauces for dipping. Each is delightful on its own, but if you want to go all the way with all three, you'll find they play well together, too.
Provided by Ruth Cousineau
Yield Makes 16 bomboloni (small round doughnuts), serving 4 to 8
Number Of Ingredients 12
Steps:
- Stir together yeast and milk in bowl of mixer and let stand until it appears creamy, about 5 minutes. (If mixture doesn't appear creamy, start over with new yeast.)
- Mix in 1/2 cup flour at low speed. Cover bowl with plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, about 1 hour.
- Mix in egg, butter, sugar, vanilla, cinnamon, salt, and remaining 1/2 cup plus 2 tablespoons flour at low speed until combined. Increase speed to medium and beat dough until smooth and elastic, 5 to 7 minutes.
- Scrape dough into center of bowl and dust with additional flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 hour.
- Punch down dough and turn out onto a well-floured surface (dough will be very sticky.) Cut into 16 equal pieces and form into balls with floured hands. Transfer to a lightly floured baking sheet 1 inch apart.
- Heat 2 1/2 inches oil to 350°F in a 4- to 5-quart pot over medium heat. Fry bomboloni in batches of 4, turning frequently with tongs for even browning, until puffed and golden brown, 2 to 3 minutes per batch.
- Transfer with a slotted spoon to towels to drain. Return oil to 350°F between batches.
- Cool bomboloni to warm and serve with sauces.
CHOCOLATE BOURBON SAUCE
Steps:
- In a pot, combine the fudge topping, bourbon and espresso powder and cook over low heat until heated through, about 5 minutes.
CHOCOLATE - ESPRESSO SAUCE
Make and share this Chocolate - Espresso Sauce recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 15m
Yield 2 cups (approximately)
Number Of Ingredients 6
Steps:
- Bring water, cream, sugar and espresso powder to simmer in medium saucepan, stirring occasionally.
- Reduce heat to low.
- Add chocolate and butter and whisk until melted and smooth.
- Keeps, covered and refrigerated, up to 10 days.
Nutrition Facts : Calories 621.1, Fat 60.7, SaturatedFat 38.3, Cholesterol 176.3, Sodium 343.8, Carbohydrate 20.8, Sugar 19, Protein 1.5
CHOCOLATE ESPRESSO SAUCE RECIPE
Provided by á-3112
Number Of Ingredients 3
Steps:
- 1. To make the espresso sauce: In a small saucepan, bring cream to a boil over medium-high heat. Add espresso powder, and whisk to dissolve. 2. Place the chopped chocolate in a medium bowl, and pour hot cream over chocolate. Let soften 5 minutes. Stir to a smooth consistency, and let cool completely. Store, refrigerated, in an airtight container up to 1 week. Bring sauce to room temperature before assembling dessert
CARAMEL & WHISKY SAUCE
This thick and boozy toffee sauce can be put into jars and given as a gift, or serve a dollop with warming desserts
Provided by Good Food team
Categories Treat
Time 20m
Yield Makes 3 x 330ml jars
Number Of Ingredients 6
Steps:
- Put the butter, sugar, condensed milk, caramel and ginger in a pan. Heat gently until the butter melts - make sure you don't boil the sauce. Remove from the heat, then stir in the whisky until smooth. Pour into sterilised jars and allow to cool before sealing.
Nutrition Facts : Calories 63 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Protein 1 grams protein, Sodium 0.08 milligram of sodium
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