PROFITEROLES WITH CHOCOLATE SAUCE
Provided by Tyler Florence
Categories dessert
Time 1h40m
Yield 24 profiteroles, 8 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper.
- To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot. Remove from the heat and scrape the dough into a mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit. Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
- Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible. You can use a pastry bag fitted with a star tip or a large spoon, your choice. Place the pans in the oven and bake for 10 minutes. Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before filling.
- Using a serrated knife, slice the pastry puffs almost in half. Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream. Drizzle the chocolate sauce over the top; garnish with confectioners' sugar and fresh mint, if desired.
- Combine the cream and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil. Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth. May be served warm or chilled.
PROFITEROLES WITH CHOCOLATE SAUCE
Provided by Tyler Florence
Categories dessert
Time 1h15m
Yield 24 profiteroles or 8 to 12 servings
Number Of Ingredients 12
Steps:
- Combine the cream and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil. Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth. May be served warm or chilled.;
- Profiteroles: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot. Remove from the heat and scrape the dough into a mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit. Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
- Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible. You can use a pastry bag fitted with a star tip or a large spoon, your choice. Place the pans in the oven and bake for 10 minutes.
- Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before filling.
- Using a serrated knife, slice the pastry puffs almost in 1/2. Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream. Drizzle the chocolate sauce over the top; garnish with powdered sugar and fresh mint if desired.
PROFITEROLES WITH CHOCOLATE LIQUEUR SAUCE
Our profiteroles with chocolate liqueur sauce are the perfect end to your next dinner party. For best results, don't forget to perforate each profiterole with the tip of a sharp knife before the last 5 minutes of baking.
Categories Dessert
Time 1h20m
Yield Makes 36 Item
Number Of Ingredients 14
Steps:
- Preheat oven to moderately hot. Lightly grease two oven trays.
- Combine butter with the water in medium saucepan; bring to a boil. Add flour; beat with wooden spoon over heat until mixture comes away from base and side of saucepan and forms a smooth ball.
- Transfer mixture to small bowl; beat in eggs, one at a time, with electric mixer until mixture becomes glossy and pastry mixture drops from the beaters in a V-shape
- Drop rounded teaspoons of choux pastry dough 4cm apart on prepared trays; bake, uncovered, in moderately hot oven about 7 minutes or until pastries puff. Reduce oven temperature to moderate; bake, uncovered, about 10 minutes or until browned lightly and crisp. Cut small opening in side of each profiterole; bake, uncovered, in moderate oven about 5 minutes or until profiteroles dry out. Cool to room temperature before filling with crème pâtissière.
- Meanwhile, make crème pâtissière and chocolate liqueur sauce.
- Spoon crème pâtissière into piping bag fitted with 1cm plain tube; pipe cream through cuts into profiteroles. Serve profiteroles drizzled with chocolate liqueur sauce.
- Bring milk and vanilla bean to a boil in medium saucepan; remove from heat. Stand 10 minutes; discard vanilla bean.
- Meanwhile, beat egg yolks and sugar in medium bowl with electric mixer until thick; beat in sifted flour. With motor operating on low speed, gradually beat in hot milk mixture.
- Return custard mixture to same saucepan; stir over heat until mixture boils and thickens. Reduce heat; simmer, stirring, 2 minutes. Remove from heat; transfer to medium bowl. Cover surface with plastic wrap to prevent skin forming; refrigerate until cold.
- Stir chocolate, butter and cream in small saucepan over low heat until smooth. Stir in liqueur.
Nutrition Facts : ServingSize Makes 36 Item
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.
PROFITEROLES WITH CHOCOLATE SAUCE AND ICE CREAM
The chocolate sauce recipe for this delicious dessert is from chef Michel Roux's cookbook, "Pastry: Savory and Sweet."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 to 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Whisk together egg with 1 tablespoon water in a small bowl for the egg wash. Set aside.
- Line two large baking sheets with parchment paper. Transfer Pate a Choux to a pastry bag fitted with a 5/8-inch plain tip. Pipe dough into 2-inch rounds about 1 inch apart. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffed and golden brown, about 25 minutes. The profiteroles should feel light and airy. Remove puffs from oven and transfer sheets to wire racks to cool completely.
- Make the chocolate sauce: Place chocolate in a heatproof bowl over a pan of hot water to melt gently, stirring occasionally with a wooden spoon. Put the milk, cream, and superfine sugar into a pan and bring to a boil, whisking continuously. Take off the heat. Still whisking, pour on the melted chocolate, then return to the heat. Still whisking, let the sauce bubble briefly over medium heat. Turn off the heat and whisk in the pieces of butter, one at a time. Pass the sauce through a fine chinois into a bowl, cover with plastic wrap, and keep warm in a bain-marie.
- Using a serrated knife, slice off the top third of each puff; set aside. Place a scoop of ice cream on the bottom of each puff; replace tops. Dust with confectioners' sugar and drizzle with chocolate sauce. Serve immediately.
PROFITEROLES
Light and delicate choux pastry puffs filled with fresh cream and covered with warm chocolate ganache sauce are so easy to make, but everyone will think you are a master pastry chef!
Provided by CELTICKIM
Categories World Cuisine Recipes European French
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
- Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
- Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
- To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.
Nutrition Facts : Calories 763.2 calories, Carbohydrate 47.6 g, Cholesterol 273.4 mg, Fat 61.7 g, Fiber 3.6 g, Protein 11.1 g, SaturatedFat 36.6 g, Sodium 284.3 mg, Sugar 26.5 g
CHOCOLATE PROFITEROLES WITH COFFEE ICE CREAM AND BITTERSWEET CHOCOLATE SAUCE
Categories Mixer Chocolate Dessert Bake Freeze/Chill Kid-Friendly Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 profiteroles, serving 4
Number Of Ingredients 14
Steps:
- Make the profiteroles:
- Into a bowl sift together the flour and the cocoa powder. In a small heavy saucepan combine the butter, the water, the granulated sugar, and a pinch of salt and bring the mixture to a boil over high heat, stirring until the butter is melted. Reduce the heat to moderate, add the flour mixture, and cook the mixture, beating it with a wooden spoon, until it pulls away from the side of the pan, forming a ball. Transfer the mixture to a bowl and with an electric mixer at high speed beat in the eggs, 1 at a time, beating well after each addition. Drop the mixture by rounded tablespoons onto a buttered baking sheet, forming 12 mounds, baking the profiteroles in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until they are puffed and crisp, and let them cool on a rack. The profiteroles may be made 1 day in advance and kept in an airtight container. Reheat the profiteroles on a baking sheet in a preheated 375°F. oven for 5 minutes, or until they are crisp, and let them cool on the rack.
- Make the chocolate sauce:
- In a heatproof bowl set over a saucepan of simmering water melt the chocolate with the water and the cream, stirring until the mixture is smooth, and stir in the kahlûa. The sauce may be made 1 week in advance, kept covered and chilled, and reheated. Makes about 1 cup.
- With a serrated knife cut each profiterole in half crosswise, discard any uncooked dough from the centers, and sandwich a small scoop (about 1 1/2 inch in diameter) of the ice cream between the top and bottom of each profiterole. Sprinkle the profiteroles with the confectioners' sugar, pour about 1/4 cup of the sauce onto each of 4 dessert plates, and arrange 3 profiteroles on each plate.
More about "profiteroles with chocolate liqueur sauce recipes"
VEGAN PROFITEROLES - ELMLEA
From elmlea.com
BEST FROZEN PROFITEROLES WITH CHOCOLATE RUM SAUCE RECIPES ...
From foodnetwork.ca
PROFITEROLES WITH ORANGE CREAM AND CHOCOLATE SAUCE - PURE ...
From purefreefrom.co.uk
PROFITEROLES WITH CHOCOLATE LIQUEUR SAUCE (PROFITEROLES ET ...
From kitchen.nine.com.au
PROFITEROLES WITH CHOCOLATE LIQUEUR SAUCE | RECIPE | FOOD ...
From pinterest.com
PROFITEROLES WITH CHOCOLATE LIQUEUR SAUCE RECIPE | EAT ...
From eatyourbooks.com
PROFITEROLES WITH CHOCOLATE SAUCE RECIPE
From crecipe.com
PROFITEROLES WITH CHOCOLATE SAUCE | DESSERT RECIPES ...
From goodto.com
PROFITEROLES WITH CHOCOLATE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
CLEMENTINE PROFITEROLES WITH CHOCOLATE SAUCE - PLAIN.RECIPES
From plain.recipes
PROFITEROLES WITH CHOCOLATE ORANGE SAUCE - FLORA UK
From flora.com
PROFITEROLES WITH CHOCOLATE SAUCE - ILOVECOOKING
From ilovecooking.ie
PROFITEROLES - METRO
From metro.ca
PROFITEROLES WITH A HOT CHOCOLATE SAUCE | COMMUNITY ...
From nigella.com
PROFITEROLES WITH CHOCOLATE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
PROFITEROLES WITH CHOCOLATE LIQUEUR SAUCE | RECIPE ...
From pinterest.com
PROFITEROLES WITH CARAMEL-CHOCOLATE SAUCE RECIPE - ALLISON ...
From foodandwine.com
PROFITEROLES WITH CHOCOLATE SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
PROFITEROLES WITH CINNAMON-CAYENNE CHOCOLATE SAUCE RECIPE ...
From latimes.com
CLOTTED CREAM PROFITEROLES WITH CHOCOLATE SAUCE RECIPE ...
From bbc.co.uk
EASY PROFITEROLES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
VEGAN PROFITEROLES RECIPE
From kinn-living.com
PROFITEROLES RECIPE | CREAM PUFFS WITH CHOCOLATE SAUCE ...
From monpetitfour.com
CHOCOLATE PROFITEROLES WITH COFFEE ICE ... - PLAIN.RECIPES
From plain.recipes
PROFITEROLES WITH RICH CHOCOLATE SAUCE - ACELINE
COFFEE PROFITEROLES WITH IRISH LIQUEUR
From bigoven.com
PROFITEROLES & CHOCOLATE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
PROFITEROLES WITH CHOCOLATE SAUCE – RECIPES NETWORK
From recipenet.org
PROFITEROLES WITH CHOCOLATE SAUCE - BAKE WITH STORK UK
From bakewithstork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love