SEMIFREDDO PROFITEROLES
Semifreddo is a partly frozen blend of whipped cream, egg whites, and sugar; it's cool, seductive, and melt-in-your-mouth soft. We've given it crunch with ground chocolate and macadamia nuts.
Provided by Martha Stewart
Categories Vegetarian Recipes
Yield Makes about 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Bring butter, sugar, salt, and 1/2 cup water to a boil in a small saucepan over medium-high heat. Remove from heat; stir in flour. Return to medium-high heat; stir with a wooden spoon until batter pulls away from sides of pan, about 4 minutes.
- Transfer batter to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 2 minutes. With mixer on medium speed, add eggs 1 at a time, mixing well after each addition. Test batter for doneness by dabbing it with your finger; as you pull away, a sticky thread should form. If not, add the egg white 1 teaspoon at a time.
- Fit a pastry bag with a 1/2-inch round tip, and fill with batter. Pipe 1 1/2-inch diameter rounds 2 inches apart on lined sheet. Gently smooth peaked tops with a moistened fingertip.
- Bake until golden brown, 28 to 30 minutes. Let cool completely on a wire rack. If not using immediately, store at room temperature in an airtight container up to 3 days, or freeze up to 1 month.
- To assemble profiteroles, halve them horizontally, and fill with a 1 1/2-ounce scoop (3 tablespoons) of semifreddo. Top profiteroles with chocolate sauce.
CHOCOLATE-MACADAMIA SEMIFREDDO
Use this recipe when making our Semifreddo Profiteroles.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Toast nuts on a baking sheet until pale golden brown, about 10 minutes. Let cool completely.
- Pulse the nuts and chocolate in a food processor until coarsely ground. Add 1/3 cup sugar; pulse until combined, about 7 times (do not overprocess; mixture should not form a paste). Set aside.
- Beat cream in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Transfer to a large bowl; cover with plastic wrap, and refrigerate. Meanwhile, beat egg whites in the clean bowl of electric mixer fitted with the whisk attachment until soft peaks form. Add vanilla and remaining 1/3 cup sugar; beat until stiff peaks form.
- Fold egg whites into whipped cream; gently fold in nut mixture. Spoon into a glass baking dish; smooth with a rubber spatula. Press plastic wrap on surface; freeze at least 4 hours.
CHOCOLATE SAUCE FOR PROFITEROLES WITH CHOCOLATE-MACADAMIA SEMIFREDDO
Use this recipe when making our Semifreddo Profiteroles.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Whisk chocolate, corn syrup, and 1/4 cup hot water in a small bowl until smooth.
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