Profiteroles Au Chocolat Recipe
Ingredients
| Butter | 4 Tablespoon (Puffs:) | |
| Water | 1 Cup (16 tbs) (Puffs:) | |
| Sugar | 1 Tablespoon (Puffs:) | |
| Salt | 1 Pinch (Puffs:) | |
| Flour | 1 Cup (16 tbs) (Puffs:) | |
| Eggs | 4 standard (Puffs:) | |
| Whipping cream | 1 Cup (16 tbs) (Filling No. 1:) | |
| Powdered sugar | 3/4 Cup (16 tbs) (Filling No. 1:) | |
| Vanilla to taste | ||
| Egg yolks | 2 (Filling No. 2:) | |
| Sugar | 1/2 Cup (16 tbs) (Filling No. 2:) | |
| Flour | 2 Tablespoon (Filling No. 2:) | |
| Cornstarch | 1 Tablespoon (Filling No. 2:) | |
| Milk | 3/4 Cup (16 tbs), scalded (Filling No. 2:) | |
| Vanilla to taste | ||
| Butter | 1/2 Ounce (Filling No. 2:) | |
| Water | 2 Tablespoon (Caramel:) | |
| Sugar | 1/2 Cup (16 tbs) (Caramel:) | |
| Chocolate Sauce (or use Hershey's ready-made chocolate syrup) ounces semi-sweet chocolate | ||
| Milk | 1 Cup (16 tbs), scalded (Caramel:) | |
| Sugar | ||
| Butter | ||
| Whipping cream | ||
Directions
To prepare the puffs, combine the butter and water in a heavy pan.
Place over medium heat and add the sugar and salt.
Heat until the butter is completely melted.
Remove from heat.
Pour in the flour and beat constantly until the mixture is thick and well combined.
Return to heat.
Cook, stirring, until it forms a ball and doesn't stick to the spoon.
Remove from heat.
Drop in the eggs, one by one, mixing well.
The batter at first will be soft but not runny.
Then it will become smooth and hold its shape.
With a pastry bag or teaspoon, pipe out or drop small mounds of the batter onto a lightly greased baking sheet.
Bake at 400 degree for twenty minutes, or until golden brown.
Cool.
Slice the top off each puff and set aside while you prepare the filling.
To prepare the first filling, whip the cream in a bowl.
Blend in the powdered sugar and flavor with the vanilla.
If you prefer the second filling, in a heavy pan beat the egg yolks until light.
Add the sugar and beat until well combined.
Slowly stir in the flour that has been mixed with the cornstarch.
Beat until light.
Gradually beat in the milk, mixing well.
Place over low heat and simmer until thickened, stirring constantly.
Flavor with the vanilla.
Transfer the sauce to a bowl and place very thinly sliced butter over the top, without stirring (this will prevent the skin from forming over the top).
Cover with saran wrap and cool.
To make the caramel, combine the water in a heavy pan with the sugar.
Simmer until the sugar is dissolved and turns light brown.
Set aside.
To prepare the chocolate sauce, melt the chocolate in the top part of a double boiler over hot water.
In a separate pan heat the milk, sugar, butter and cream.
Remove the pan from heat.
Stir in the melted chocolate, mixing well.
Return to heat and boil for only a few seconds.
Transfer the sauce into a bowl.
Cover with plastic wrap and cool.
Set aside.
To assemble, spoon the filling of your choice into the cream puffs.
Replace the tops.
Dip the bottom only of each puff very carefully into the caramel.
Place them on a serving platter in a round circle.
Place the others one on top of each other, making it into a pyramid shape.
Drizzle with the chocolate sauce.
Serve the same day or, if you wish, you can arrange the puffs in a bowl and pour the chocolate sauce over it instead of arranging into a pyramid shape.
Place over medium heat and add the sugar and salt.
Heat until the butter is completely melted.
Remove from heat.
Pour in the flour and beat constantly until the mixture is thick and well combined.
Return to heat.
Cook, stirring, until it forms a ball and doesn't stick to the spoon.
Remove from heat.
Drop in the eggs, one by one, mixing well.
The batter at first will be soft but not runny.
Then it will become smooth and hold its shape.
With a pastry bag or teaspoon, pipe out or drop small mounds of the batter onto a lightly greased baking sheet.
Bake at 400 degree for twenty minutes, or until golden brown.
Cool.
Slice the top off each puff and set aside while you prepare the filling.
To prepare the first filling, whip the cream in a bowl.
Blend in the powdered sugar and flavor with the vanilla.
If you prefer the second filling, in a heavy pan beat the egg yolks until light.
Add the sugar and beat until well combined.
Slowly stir in the flour that has been mixed with the cornstarch.
Beat until light.
Gradually beat in the milk, mixing well.
Place over low heat and simmer until thickened, stirring constantly.
Flavor with the vanilla.
Transfer the sauce to a bowl and place very thinly sliced butter over the top, without stirring (this will prevent the skin from forming over the top).
Cover with saran wrap and cool.
To make the caramel, combine the water in a heavy pan with the sugar.
Simmer until the sugar is dissolved and turns light brown.
Set aside.
To prepare the chocolate sauce, melt the chocolate in the top part of a double boiler over hot water.
In a separate pan heat the milk, sugar, butter and cream.
Remove the pan from heat.
Stir in the melted chocolate, mixing well.
Return to heat and boil for only a few seconds.
Transfer the sauce into a bowl.
Cover with plastic wrap and cool.
Set aside.
To assemble, spoon the filling of your choice into the cream puffs.
Replace the tops.
Dip the bottom only of each puff very carefully into the caramel.
Place them on a serving platter in a round circle.
Place the others one on top of each other, making it into a pyramid shape.
Drizzle with the chocolate sauce.
Serve the same day or, if you wish, you can arrange the puffs in a bowl and pour the chocolate sauce over it instead of arranging into a pyramid shape.
Chef
