Wednesday, September 7, 2011

Perfect Profiteroles

Remember these? Little puffs of pastry filled with ice cream or custard, topped with chocolate sauce and whipped cream. They are impossible to resist. Trust me.

We made them last weekend and they were divine. And super easy, too.

We found the recipe this summer while we were sitting in the waiting room at the pediatrician's office. We ripped it out of Family Fun magazine because we really wanted it. Probably not the best example to set for your kid. Sorry Dr. Schwartzman. And Elli, you really shouldn't do that.

The recipe showed a mom and her daughter making the puffs. Elli was practically drooling staring at the picture. We tossed it in my purse, otherwise known as the black hole, and forgot about it.

It appeared out of nowhere last weekend. I think it was ready to be used!

Elli and her friend did a great job following the recipe. I had to stir the pate a choux dough a few times just to make sure it was really combined, but they did everything else.

The recipe was easy and tastes delicious. We give it two thumbs up.

inspired by Sally Weaver and Family Fun Magazine
Serves 12

1 cup water
1/2 cup unsalted butter, diced
1 t. sugar
1/2 t. salt
1 c. all-purpose flour
4 eggs, room temperature
1 lightly beaten egg for coating

Toppings and Filling:
Pick your favorite or mix it up.
Ice Cream (Vanilla, or your favorite flavor)
Whipped Cream
Chocolate Sauce
Powdered Sugar
Fresh berries

Preheat oven to 375*

1. Butter two large baking sheets.
2. In a medium saucepan, bring the water, butter, sugar, and salt to a boil.
3. Remove the pan from the stove top and stir in the flour until well blended.
4. Return the pan to the stove and cook on medium, stirring constantly, until the mixture pulls away from the sides, about 2-3 minutes.
5. Transfer the mixture to a medium bowl. Stir in the 4 eggs one at a time until fully incorporated.
6. Scoop out the dough using a 1 1/2" scoop, or large spoon. Place on baking sheet giving the puffs room to expand.
7. Gently brush the top of each with the beaten egg.
8. Bake the puffs until golden brown, 25 to 28 minutes. Make sure they are golden brown, you don't want them to collapse.
9. Transfer to a wire rack to cool completely.
10. To assemble the dessert, cut each puff in half, place a scoop of ice cream or whipped cream on the bottom layer, replace the top and drizzle with chocolate sauce and whipped cream.
11. Serve immediately.

Perfect profiteroles. Nice job, girls!

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