Profiteroles With Vanilla Creme Chantilly And Hot Chocolate Sauce Food

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 VANILLA CREME CHANTILLY AND HOT CHOCOLATE SAUCE

Steps:

• Choux Pastry Puffs 1. Preheat the oven 425 degrees F. 2. In a medium sauce pan bring water, butter, sugar and salt to a rolling boil over med-high heat, stirring gently with a wooden spoon. 3. When mixture begins to boil add flour all at once & stir vigorously until paste reaches an internal temperature 176 degrees F. Remove from heat. 4. Allow paste to cool, stirring a couple of times, to internal temperature of 122 degrees F, about 2 min. 5. Add the eggs one-at-a-time, stirring vigorously after each addition making sure each egg is well incorporated before adding the next. 6. Transfer choux pastry to large pastry bag fitted with large plain tip. To prevent tops from burning level peaked tops with a wet finger. 7. Lightly sprtiz puffs with water and immediately place in the oven to bake. Bake until golden 25 to 30 min. 8. Poke each puff in the side to released heat. Crème Chantilly - Chantilly Cream {Crema Chantilly} 1. Scrape the seeds from the vanilla pods into the bowl. Add the heavy cream and confectioners' sugar. 2. Refrigerate until ready to use. Hot Chocolate Sauce 1. Place the chocolate, unsalted butter honey into a heatproof bowl. Set the bowl over a saucepan of simmering water. Heat, stirring occasionally until the chocolate and butter has melted. 2. Gradually whisk in the milk until you have a smooth sauce and the milk is warmed through, set aside.