PROFITEROLES
Steps:
- Preheat the oven to 425 degrees F.
- Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
- Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
- For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
- For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.
SWEET OR SAVORY PATE A CHOUX
Provided by Alton Brown
Time 35m
Yield 4 dozen bite-size cream puffs
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.
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- Place water, butter, and salt in a saucepan and bring to the boil briefly or melt butter. Pour the flour at once (!) into the hot liquid. Stir with a (woodespoon until a large dumpling is formed and a thin white layer is formed on the bottom of the pot; "burning" takes about 1 minute. Remove the pan from the heat and let it cool down a little until the dumpling is lukewarm.
- Whisk the eggs. Gradually (never at oncstir the egg mixture into the cooled dough dumpling using a hand mixer. The resulting dough should have the coarse consistency of sponge dough, i.e., not be too liquid. If in doubt, do not use the whole egg mixture, but leave a little. Stir the baking powder into the choux pastry at the end.
- Preheat oven to 375 degrees. Cover a baking sheet with baking paper. Using a piping bag made from the dough, place large spots (or other shapes as desireon the baking tray. Leave enough space because the choux pastry rises during baking!
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