Mirjs Chocolate Peanut Butter Profiteroles Especially For Karen Recipes

PROFITEROLES

Steps:

• Simmer butter & water: Place butter in a saucepan over medium heat. When mostly melted, add water then bring to a rapid simmer.
• Add flour: While liquid is simmering, add flour and pinch of salt, and stir vigorously with a wooden spoon (still on stove) until the dough forms sort of a ball and pulls away from the sides of the saucepan (see video). About 1 minute.
• Cool: Remove from heat and let mixture cool for 10 minutes.
• Preheat oven to 220°C/420°F (200°C fan).
• Prepare trays: Lightly grease 2 large or 3 standard baking trays with butter, then line with paper. (Grease stops paper sliding)
• Add egg into cool dough: Add 1 egg into batter, beat until combined. Add remaining eggs one at a time making sure each is combined before adding the next. Dough should be like a thick paste (see video).
• Transfer to piping bag: Place dough into a piping bag fitted with a 13 - 15mm round tip (1/2 - 3/5").
• Pipe blobs: Pipe 2 tsp blobs 5cm/2" apart (I do 16 on each tray). Makes 40 - 50 blobs.
• Pat down peak: Wet your finger with water and pat down any peaks to form domes (for nice round balls).
• Bake 2 trays at a time for 15 minutes, switching the trays halfway.
• Remove from oven, reduce heat to 180°C/35°0F (160°C fan). They should be crispy enough that when pierced, they will not collapse - if not, return to oven for 3 minutes.
• Pierce balls with knife then return to oven for 5 - 7 minutes until golden and crispy.
• Cool & fill: Transfer to rack, cool fully before filling with custard, cream or split then fill with ice cream. Drizzle with chocolate and serve!

CHOCOLATE PEANUT TREATS

Steps:

• In a bowl, combine cracker crumbs and butter. Stir in sugar and peanut butter. Press into a greased 8-in. square pan. , In a microwave or double boiler, melt the chocolate chips and stir until smooth. Spread over peanut butter layer. Chill 30 minutes; cut into squares. Chill until firm, about 30 minutes longer. Store in the refrigerator.

PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• For the profiteroles: Preheat the oven to 425 degrees F.
• In a small saucepan, combine 1/2 cup water, the butter and the salt and bring to a boil. Reduce the heat, add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball with a slightly sweaty sheen to it, and has pulled away from the pan. Transfer to a mixing bowl and let cool for 3 to 4 minutes; the mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer, or lots of good old-fashioned elbow grease, beat in the eggs one at a time; do not add the second egg until the first is fully incorporated. Add in the cinnamon and beat for another second to combine.
• Transfer the mixture to a pastry bag equipped with a large straight tip, and pipe 1-inch balls onto a baking sheet lined with parchment paper. Be sure to leave at least 1 inch between each of the balls¿they grow! When done, dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Bake in the preheated oven for 20 to 25 minutes, rotating the baking sheet halfway through to ensure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.
• For the chocolate sauce: Fill a saucepan with 1 inch of water and bring to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with the boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the cream, butter, corn syrup and cinnamon and stir until the chocolate has melted and everything is combined. This is a pretty quick process. Once the chocolate has melted, remove it from the double boiler set-up.
• When ready to serve, cut the profiteroles in half horizontally and fill them with ice cream. Top with warm chocolate sauce.

MIRJ'S CHOCOLATE PEANUT BUTTER PROFITEROLES ESPECIALLY FOR KAREN

Steps:

• To make the profiteroles:.
• Preheat the oven to 350 degrees F.
• Line a flat baking pan with parchment paper.
• Place the water and the butter in a small saucepan and bring to boil, making sure that the butter is melted.
• Add the flour all at once, stirring constantly until a ball is formed.
• Take the pan off the flame and transfer the dough to your mixing bowl.
• Start the beaters going at slow speed, and just beat the dough for 30 seconds or so to cool it down.
• Add the eggs one by one, making sure each one is incorporated before adding the next.
• Transfer this goopey dough to a pastry bag fitted with a large fluted tip and pipe your profiteroles. Alternatively, you can just drop the dough on to the paper with a spoon.
• Bake for approximately 40 minutes until done.
• Remove from the oven and cool.
• To make the chocolate peanut butter cream:.
• Whip the cream until slightly stiff.
• Add the instant chocolate pudding and keep beating.
• Add the creamy peanut butter and continue beating until stiff and everything is incorporated.
• Fill the profiteroles with the cream. You can either do this with your piping bag, or slice each profiterole in half and fill using a teaspoon or small knife.
• Break the dark chocolate into small pieces, and place, together with the water, in a microsafe bowl.
• Heat on high for 3 minutes, remove and stir until all melty and chocolaty.
• Drizzle over the profiteroles.
• Chill these babies in the fridge until ready to serve.
• Stand back and accept your compliments gracefully.

PROFITEROLES

Steps:

• Make the choux pastry: Preheat the oven to 400˚ F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the milk, water, butter and salt in a medium saucepan and cook over medium heat until the liquid is shimmering and the butter is melted, 2 to 3 minutes. Add the flour and stir to form a dough. Cook, stirring, until the dough releases from the sides of the pan and the flour smells slightly nutty but doesn't brown, about 3 minutes.
• Transfer the dough to a large bowl, add 1 egg and beat with a mixer on medium-high speed until fully combined. Beat in the remaining 3 eggs, one at a time, to make a sticky, glossy dough.
• Transfer the dough to a pastry bag fitted with a 1/2- or 3/4-inch round tip. Pipe mounds of dough on the baking sheet, 1 to 1 1/2 inches wide and about 1 inch high, spacing them 1 inch apart; press down the pointy tops with a wet finger. Bake until deep golden and crisp, 25 to 30 minutes. Transfer to a rack and let the pastry puffs cool completely on the pan.
• Make the chocolate sauce: Put the chocolate in a heatproof bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan over medium heat. Immediately pour over the chocolate and cover the bowl; let sit 5 minutes, then whisk until smooth.
• Assemble the profiteroles: Cut the pastry puffs in half horizontally. Fill the bottoms with medium-size scoops of ice cream (about 3 tablespoons each). Cover with the tops and spoon the chocolate sauce all over. Serve immediately.

CHOCOLATE PROFITEROLES

Steps:

• First you will need to preheat your oven to 400°F.
• To prepare your pastry, pour water, salt and butter (cubed) into a medium saucepan, and bring to a boil allowing the butter to melt.
• Remove from heat, and stir in flour and sugar all at once with a wooden spoon, until blended very well.
• It must become a ball that will not stick to the bottom of the pan.
• Allow to cool for a few minutes.
• One at a time, add your eggs into the paste and beat vigorously to incorporate them, turning over and over again still using your wooden spoon.
• Take out a baking sheet and begin rolling your choux pastry into balls the size of walnuts (you can accomplish this easily using two teaspoons).
• Leave space between each ball as they will rise.
• Bake them for approximately 20 minutes, then turn your oven off, open the oven door half way, and allow the choux to dry inside of your oven for 15 minutes.
• Remove from oven.
• With a sharp knife, split your choux in half horizontally.
• Now you will want to prepare your chocolate sauce.
• Cut your chocolate into small square and place them in a small heavy saucepan with 4 spoons of milk. Melt over low heat stirring non stop with a wooden spoon until it is very smooth.
• If mixture is "sticky" clinging to the pan, add 1-2 teaspoons of water (do not over cook or heat over high flame).
• Add the cream and mix.
• Quickly put choux into lovely serving dishes, placea small ball of ice cream in each Choux, and pour chocolate sauce over.
• Serve immediately.
• If you wish, you may choose to pour only half of the chocolate sauce on the profiteroles and serve some extra in small saucers for those who wish to have it (WHO WOULDNT?).
• ENJOY!

CHOCOLATE ICE CREAM PROFITEROLES

Steps:

• Heat oven to 425 degrees. If using hazelnuts, place on a baking sheet and roast until quite dark, about 10 minutes. Let cool slightly, then use a clean kitchen towel to rub off skins, discarding the skins. Crush nuts coarsely with a rolling pin or meat mallet and set aside.
• To make the puffs, put 1 cup/240 milliliters water, the butter and the salt in a saucepan over high heat and bring to a boil. Add flour and stir with a wooden spoon until mixture comes together and forms a sticky ball. Lower heat to medium and continue to cook, stirring, for a minute or 2 more.
• Transfer dough to the bowl of a stand mixer fitted with paddle attachment. Mix at medium speed to cool dough slightly, then increase speed and begin to add 4 eggs, 1 at a time. Make sure each egg is fully incorporated into dough before adding the next. When all eggs have been added, scrape down sides of bowl and beat again until dough is smooth and glossy.
• Line a pair of 12-by-18-inch baking sheets with parchment. Put dough in a pastry bag (or use two soup spoons) and form mounds that are 21/2 inches in diameter, 12 mounds per sheet, spaced evenly. Brush each mound with beaten egg, smoothing pointy tops with a finger. Bake for 10 minutes at 425 degrees, then reduce heat to 375 degrees and continue baking until puffs are well browned and crisp, about 25 minutes more. Cool to room temperature. (If desired, puffs may be baked in advance, frozen and recrisped at 400 degrees for 10 minutes.)
• Put cream and sugar in a small mixing bowl and whip to a soft, light consistency.
• To assemble profiteroles, cut puffs in half horizontally. Place 2 tablespoons softly whipped cream on the bottom half of each puff, then a scoop of ice cream. Replace the tops. Transfer filled profiteroles to dessert plates or bowls, 2 per serving. Drizzle with warm chocolate sauce and sprinkle with reserved crushed hazelnuts, if using. Dust with confectioners' sugar and serve immediately.