Tuesday, November 2, 2010

Profiterole (Classic French Dessert)

Milk - 1 Cup
unsalted butter - 1 stick
salt- Pinch
All-purpose flour- 1 CUP
Large eggs- 4
Heavy cream- 1/2 cup
Chocolate chips- 12 OZ
Honey- 2 TBS
Vanilla ice cream - for serving

Preheat the oven to 425 degrees F.
Heat the milk, butter, and salt over medium heat.
When the butter is melted,  add all the flour at once while and beat it with a wooden spoon until the mixture comes together and forms a dough.
Cook, stirring constantly, over low heat for 2 minutes.
Scrape the dough into a food processor and, with the machine running, slowly pour in the beaten eggs in a steady stream, about 45 seconds. Process until smooth, about 15 seconds.
Drop spoonfuls of the pastry onto the baking sheets spaced well apart then bake at for about 20 minutes or until golden and well puffed.
Once cooked, remove from the oven and make a small slit in the side of each one and cool on a wire rack.


In a sauce pan add chocolate chips and heavy cream.
Wen it started to melt add honey and mix it well.
Finally,  fill it with a scoop of vanilla ice cream, then pour chocolate sauce on the top.

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