PROFITEROLES WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE
Steps:
- Preheat the oven to 400 degrees F.
- With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 16 (1 1/2-inch rounds) spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool on a baking rack.
- Split the profiteroles nearly in half, leaving a little hinge at the back, and cradle a small scoop of vanilla ice cream inside each. Divide the profiteroles between bowls and pour over some chocolate sauce. Serve cold.
- In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the profiteroles, the other for gougeres.
PROFITEROLES WITH CHOCOLATE SAUCE AND ICE CREAM
The chocolate sauce recipe for this delicious dessert is from chef Michel Roux's cookbook, "Pastry: Savory and Sweet."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 to 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Whisk together egg with 1 tablespoon water in a small bowl for the egg wash. Set aside.
- Line two large baking sheets with parchment paper. Transfer Pate a Choux to a pastry bag fitted with a 5/8-inch plain tip. Pipe dough into 2-inch rounds about 1 inch apart. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffed and golden brown, about 25 minutes. The profiteroles should feel light and airy. Remove puffs from oven and transfer sheets to wire racks to cool completely.
- Make the chocolate sauce: Place chocolate in a heatproof bowl over a pan of hot water to melt gently, stirring occasionally with a wooden spoon. Put the milk, cream, and superfine sugar into a pan and bring to a boil, whisking continuously. Take off the heat. Still whisking, pour on the melted chocolate, then return to the heat. Still whisking, let the sauce bubble briefly over medium heat. Turn off the heat and whisk in the pieces of butter, one at a time. Pass the sauce through a fine chinois into a bowl, cover with plastic wrap, and keep warm in a bain-marie.
- Using a serrated knife, slice off the top third of each puff; set aside. Place a scoop of ice cream on the bottom of each puff; replace tops. Dust with confectioners' sugar and drizzle with chocolate sauce. Serve immediately.
PROFITEROLES WITH CHOCOLATE SAUCE
Nigella's easy profiteroles are a classic, filled with a simple vanilla cream and covered in chocolate sauce.
Provided by Nigella Lawson
Categories Desserts
Yield Makes 18-20
Number Of Ingredients 8
Steps:
- Preheat the oven to 200C/400F/Gas 7.
- Place the butter into a pan with 300ml/½pt water and heat gently until the butter has melted.
- Add the flour and beat with a wooden spoon until the mixture looks like roughly mashed potato.
- Add the eggs, one at a time, stirring well to combine each egg before adding the next, until the mixture becomes smooth and glossy.
- Spoon equal portions of the mixture (about one tablespoonful) onto baking trays lined with slightly damp baking parchment and place into the oven to bake for 20 minutes, or until golden-brown and puffed up.
- Remove from the oven and make an incision into the side of each profiterole to allow the steam to escape, then return to the oven for 1-2 minutes to let the profiteroles dry out. Place onto a wire rack to cool.
- For the filling, whip together the cream and vanilla essence until soft peaks form when the whisk is removed, then gently fold in the caster sugar.
- When the profiteroles are completely cold, pipe the cream into each profiterole, through the incision, and arrange on a serving dish.
- For the chocolate sauce, place the chocolate and the cream into a heatproof bowl over a pan of barely simmering water. Do not allow the bowl to touch the water. When the chocolate has melted, stir the sauce and pour all over the pile of profiteroles on the dish and serve immediately.
PROFITEROLES WITH CHOCOLATE SAUCE
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.
PROFITEROLES WITH CHOCOLATE SAUCE
Provided by Tyler Florence
Categories dessert
Time 1h15m
Yield 24 profiteroles or 8 to 12 servings
Number Of Ingredients 12
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.
More about "cream filled profiteroles with chocolate sauce food"
CREAM-FILLED PROFITEROLES WITH CHOCOLATE SAUCE : …
Web 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 …
From cookingchanneltv.com
From cookingchanneltv.com
CREAM-FILLED PROFITEROLES WITH CHOCOLATE SAUCE RECIPE
Web This mouth-watering recipe is ready in just 40 minutes and the ingredients detailed below can serve up to 6 people.
From foodnetwork.co.uk
From foodnetwork.co.uk
CREAM PUFFS WITH CHOCOLATE SAUCE RECIPE - ELIZABETH KATZ
Web 2019-02-13 1/2 cup milk. 1/2 cup water. 9 tablespoons unsalted butter. 1/2 teaspoon salt. 1 cup all-purpose flour. 3 large eggs. 2 1/4 cups heavy cream. 1/4 cup confectioners' sugar
From foodandwine.com
From foodandwine.com
PISTACHIO CREAM FILLED PROFITEROLES WITH CHOCOLATE SAUCE
Web 2009-12-24 Profiteroles With Pistachio Cream is a delicious dessert made with choux pastry filled with pistachio cream and drizzled with chocolate sauce over it. The chef shows us how to prepare this dessert …
From ifood.tv
From ifood.tv
PROFITEROLES RECIPE | CREAM PUFFS WITH CHOCOLATE SAUCE
Web 2022-04-18 Preheat the oven to 425°F. Line a baking sheet with a sheet of parchment paper or a silicone mat. In a small saucepan over medium heat, warm the water, unsalted butter, granulated sugar, and salt. Warm until …
From monpetitfour.com
From monpetitfour.com
FRESH PROFITEROLES FILLED WITH CRèME PâTISSIèRE AND ... - BBC FOOD
Web Method. Preheat the oven to 200C/390F/Gas 6 and grease a large baking tray with butter. Sift the flour and salt twice. Put the water and butter into saucepan, gradually heat until …
From bbc.co.uk
From bbc.co.uk
PIPING CREAM INTO PROFITEROLES | SHARI BLOGS
Web 2 days ago Simply heat the shells in a high-powered oven for a few minutes to make them crispy. Place the dough in a piping bag with a 13 – 15mm round tip (2 – 3/5) and place it …
From shariblogs.com
From shariblogs.com
CHOCOLATE PROFITEROLES RECIPE - BBC FOOD
Web Method. Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat. For the choux pastry, place the water, sugar and butter into a large …
From bbc.co.uk
From bbc.co.uk
CHOUX PASTRY PROFITEROLES FILLED WITH ICE CREAM, SERVED WITH …
Web 2005-07-14 Choux Pastry: Preheat oven to 400°F (200°C) In heavy saucepan, combine water, butter and salt; bring to full boil. Remove from heat. Add flour all at once, stirring …
From canadianliving.com
From canadianliving.com
PROFITEROLES WITH CREAM AND CHOCOLATE SAUCE - SUPERGOLDEN BAKES
Web 2014-12-26 Instructions. Preheat the oven to 200C | 400F. Line two heavy trays with baking paper. Put the water, butter, salt and sugar in a medium saucepan. Bring to the …
From supergoldenbakes.com
From supergoldenbakes.com
ITALIAN CHOCOLATE PROFITEROLES - DELICIOUS BITES
Web 2022-12-24 Take the profiteroles and make a small hole at the bottom with the nozzle for filling. Put the cream in a piping bag and fill the profiteroles with it. Grab a grid and put …
From heerlijkehappen.nl
From heerlijkehappen.nl
PROFITEROLES - TRADITIONAL FRENCH RECIPE | 196 FLAVORS
Web 2022-05-14 Take the vanilla ice cream out of the freezer and let it soften a little. Work it to soften it. When it is soft enough, pour it into a pastry bag fitted with a ⅓ inch (8 mm) …
From 196flavors.com
From 196flavors.com
PROFITEROLES WITH ICE CREAM AND CHOCOLATE SAUCE - WILLIAMS SONOMA
Web 2013-03-12 Add the half-and-half, butter and vanilla and stir until blended. To assemble, slit the puff-shaped choux horizontally almost through and fill each with a small scoop of …
From williams-sonoma.com
From williams-sonoma.com
PROFITEROLES WITH CHOCOLATE SAUCE RECIPE - FOOD.COM
PROFITEROLES WITH PASTRY CREAM - EASY RECIPE FOR SMALL FILLED CHOUX …
Web 2022-01-14 Serving: Remove the vanilla bean and whisk the cooled pastry cream well through. Whip the cream to an airy whipped cream and mix it gently with the cold pastry …
From danishfoodlovers.com
From danishfoodlovers.com
PROFITEROLES WITH CHOCOLATE SAUCE - ILOVECOOKING
Web Instructions. Preheat oven to 200°C/400°F/gas 6 and line 2 baking sheets with parchment paper. Combine the water, butter and sugar in a large saucepan and heat ingredients …
From ilovecooking.ie
From ilovecooking.ie
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love