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Chocolate Profiteroles
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Intermediate / Preparation Time: 10-30 Minutes / Number of Servings: 6 |
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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 |
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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
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