Profiteroles Recipe
Are you looking for a yummmm Profiteroles recipe? Then you are in luck! A lip-smacking Dessert, this Profiteroles completes your spread. The Profiteroles can be considered the gem of the European cuisine. Trust me! I am saying that you must try this Profiteroles.
Ingredients
Cream-Puff Dough,
2 pints strawberry ice cream
Deluxe Chocolate Sauce,
1/2 cup heavy cream, whipped
Chopped pistachios
Directions
Preheat oven to 400F.
Make Cream-Puff Dough.
Drop dough by rounded half teaspoonfuls, 1 inch apart, onto ungreased cookie sheet, to make 40 puffs.
Bake 20 to 25 minutes, or until puffed and golden-brown.
Remove to wire rack; let cool com- pletely.
Meanwhile, with large end of a melon-ball cutter or a 1-teaspoon measuring spoon, scoop ice cream into 40 balls.
Place immediately in a chilled pan, and store in freezer.
Make Deluxe Chocolate Sauce.
To assemble profiteroles: With sharp knife, cut a slice from top of each puff.
Fill each with an ice-cream ball; replace top.
(Place in freezer if not serving at once.) To serve: Mound puffs in serving dish.
Spoon chocolate sauce over top.
Garnish with whipped cream and pistachios.
For individual servings: In each dessert dish, mound 5 puffs.
Spoon sauce over top.
Garnish with whipped cream and pis- tachios.
Makes 8 servings
Make Cream-Puff Dough.
Drop dough by rounded half teaspoonfuls, 1 inch apart, onto ungreased cookie sheet, to make 40 puffs.
Bake 20 to 25 minutes, or until puffed and golden-brown.
Remove to wire rack; let cool com- pletely.
Meanwhile, with large end of a melon-ball cutter or a 1-teaspoon measuring spoon, scoop ice cream into 40 balls.
Place immediately in a chilled pan, and store in freezer.
Make Deluxe Chocolate Sauce.
To assemble profiteroles: With sharp knife, cut a slice from top of each puff.
Fill each with an ice-cream ball; replace top.
(Place in freezer if not serving at once.) To serve: Mound puffs in serving dish.
Spoon chocolate sauce over top.
Garnish with whipped cream and pistachios.
For individual servings: In each dessert dish, mound 5 puffs.
Spoon sauce over top.
Garnish with whipped cream and pis- tachios.
Makes 8 servings
