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Ingredients
Puffs 1 1/2 sticks Butter, unsalted 1 1/2 cups Water 1/4 teaspoon Salt 1 teaspoon Sugar 1 1/2 cups Flour 6 Eggs Filling Dark Chocolate Ice Cream Whipped Cream
Directions Preheat oven to 425. Bring butter, salt, sugar and water to a boil in a saucepan. When boiling, remove from heat and dump all the flour in at once. Stir vigorously until well blended.
Return to heat and stir until mixture forms a "mass" and a light doughy film forms on the bottom of the pot. Remove from heat and add the eggs one by one, stirring well after each addition.
Using a pastry bag, pipe the puffs directly onto a buttered baking sheet. Smooth the top of each puff with a pastry brush dipped in beaten egg. Bake for 20 minutes, then reduce heat to 375 and bake for 10
minutes more. Remove puffs from oven and pierce each one with a sharp knife to allow the steam to escape. Close heat in oven and put puffs back into warm oven for 10 - 15 minutes to dry out.
Remove from oven to cool.
Fill with desired filling. I use a dark chocolate ice cream. Top each profiterole with a dollop of whipped cream.
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