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Chocolate Profiteroles

Ingredients: 326/625 Pound(s) flour 417/10000 Ounce(s) salt 1 nutmeg 3/4 Cup(s) water 489/2500 Pound(s) butter 3 egg 1 Quart(s) vanilla ice cream Directions: -Preheat oven to 400F -Grease Baking Sheet -Sift flour, salt, and nutmeg together. -in a saucepan bring the water and butter to a boil, then remove from heat and add dry ingredients. Beat with a wooden spoon for 1 minute and until the mixture starts to pull away from the pot. -put the pan back on low heat, and keep beating for two more minutes. -beat one egg in a bowl and set aside. -add the other two eggs one at a time. -add just enough of the beaten egg to make the dough smooth and shiny. It should pull away and fall slowly when dropped from a spoon. -make into 12 mounds on the baking sheet and bake for 25-30 minutes. - remove puffs from oven and cut a small slit in the side to release steam. - turn oven off, and return the puff to the oven with the door open. to serve - cut puffs in half and fill with a scoop of ice cream -drizzle chocolate sauce on top ***optional*** put a dab of raspberry sauce next to the puff. Comments: Basically a creme puff
Chocolate Sauce 2 Teaspoon(s) Cornstarch; Sweetener = 8 tsp sugar; 1/2 Cup(s) Cocoa; 2 ts Vanilla; 2 Cup(s) Cold water; Directions: Combine cornstarch and cocoa. Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil. Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener and vanilla, cover and allow to cool. Store in clean jar in refrigerator up to 6 weeks. Makes 2-1/4 cups (12 servings) 1 serving = 3 tablespoons : 1 Extra choice : 2 g carbohydrate : 1 g protein : 50 kilojoules : 12 calories Posted by Jane Knox