Clementine Profiteroles With Chocolate Sauce Recipes

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.

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.
• Cook's Notes:.
• The pastry puffs can be frozen. Thaw them and then reheat in a 350 degree F (180 degree C) oven for 5 to 10 minutes, or until crisp. Cool before filling.
• Choux pastry rises due to the egg content and steam. Therefore, it is essential that the oven is hot when you add the pastry puffs. Without this initial burst of steam they will not rise properly or dry out; they will stay flat and become soggy.

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.

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.

Steps:

• For the profiteroles: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine 1 cup water, the butter, salt and sugar in a 4-quart pot and bring to a boil. Gradually add the flour while stirring constantly. Stir the mixture vigorously over low heat until it forms a loose dough. Be careful not to scorch the bottom of the pot. Remove from the heat and stir briefly to dry out, returning to the heat for 2 minutes more. Remove from the heat and transfer to a bowl. Add 4 of the eggs one at a time and stir, waiting until each egg is fully incorporated before adding the next. Test the dough to see if the texture is correct: the dough should be suspended in a thread between two fingers when pinched and separated. (If this doesn't happen, add another egg.)
• Transfer the mixture to a piping bag fitted with a straight pastry tip. Pipe out quarter-size rounds onto the baking sheet, spaced about 1-inch apart. Wet your fingertips with water and press down the tips of the rounds to flatten them. Make an egg wash by beating the remaining egg with a fork in a small bowl. Gently brush the egg wash over the tops of the dough rounds. Bake until the dough has puffed up and the tops are nicely browned, 8 to 12 minutes. Lower the heat to 300 degrees F and let sit in the oven for another 5 minutes. Transfer to a rack to cool. A well-cooked profiterole should be hollow on the inside and still a little soft inside. Let cool completely. Whip the heavy cream to stiff peaks in a large bowl. Fit a second pastry bag with a straight or star tip and fill with the whipped cream. Cut the profiteroles in half horizontally and fill with the whipped cream. Top with the lid. Set aside in the refrigerator until ready to serve.
• For the chocolate sauce: Heat the cream in a pot until just scalded. Pour the cream over the chopped chocolate. Tap the bowl to allow the cream to settle. Wait 2 minutes, and then stir vigorously with a whisk until smooth and emulsified. Set aside to cool or until ready to serve. Serve about 1/2 cup of the sauce with the profiteroles.

Steps:

• *Profiteroles*.
• Chill a small metal baking pan in freezer.
• Form 18 ice cream balls with scoop and freeze in chilled pan at least 1 hour (this makes them easier to transfer and serve).
• Preheat oven to 425°F with rack in middle.
• Grease a large baking sheet.
• Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted.
• Reduce heat to medium, then add flour right away and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds.
• Transfer mixture to a bowl and let cool slightly, 2 to 3 minutes.
• Add eggs 1 at a time, beating well with an electric mixer after each addition.
• Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet. Try to keep them of equal size at least for appearance purposes and balance.
• Bake until puffed and golden brown, 20 to 25 minutes total.
• Prick each profiterole once with a toothpick, then return to oven to dry, propping oven door slightly ajar, 3 minutes.
• *Chocolate Sauce*.
• Heat sugar in a heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.
• Remove from heat, then add cream and a pinch of salt (mixture should bubble and steam).
• Remove from heat and add chocolate, whisking until melted, then whisk in vanilla.
• Keep warm and covered.
• *Serving Them*.
• Halve profiteroles horizontally, then fill each with a ball of ice cream.
• Put 3 (or preferred amount) profiteroles on each plate and drizzle generously with warm chocolate sauce.
• *Notes*.
• Ice cream and profiteroles can be made up to 1 day ahead.
• Then recrisp the profiteroles on a baking sheet at 375 degrees and cook for about 5 minutes.

Steps:

• Warm the water and butter, until the butter melts. Then bring to a boil.
• Remove from heat and stir in flour.
• Return to heat and stir until the dough forms a ball.
• Place in a larger bowl to allow to cool.
• Beat the eggs in thoroughly.
• Heat oven to 400°F Grease baking tray and run under cold tap to leave a thin film of water. Place quarter sized drops of the dough onto baking tray.
• Bake for 20-25mins until risen, firm and golden. Place slits to allow profiteroles to vent.
• Fill with whipped cream and serve with your favorite chocolate sauce.

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.

Steps:

• Bring water and butter to a boil in a 2 quart heavy saucepan over high heat, then reduce heat to moderate add flour all at once and cook, stirring vigorously with a wooden spoon until mixture pulls away from the pan (about 2 minutes) remove pan from heat and add eggs, 1 at a time (2 egg whites at a time), stirring vigorously after each addition until smooth preheat oven to 425*F.
• Transfer dough to a pastry bag (I used a ziplock with a snipped end perfectly) and pipe mounds 1/3 inch in diameter about 1/2 inch apart on 2 large baking sheets lined with parchment.
• Gently flatten tips of mounds with a moist fingertip.
• Bake 1 sheet at a time, in middle of oven until golden brown and cooked through, 12-15 minutes.