Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Profiteroles with Ice Cream and Chocolate Sauce



Posts : 16550
Thanked : 805
Join date : 2013-01-12

Profiteroles with Ice Cream and Chocolate Sauce

Post by Lobo on Thu Jan 14, 2016 12:26 am

Profiteroles with Ice Cream and Chocolate Sauce

Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 10
This elegant dessert is easy to assemble in stages. Bake the small puffs in advance, then fill them with ice cream at the last minute. Or fill them, arrange them in a single layer on a serving plate, slip the plate into a zippered plastic bag or wrap with plastic wrap, and freeze for up to 2 weeks. When ready to serve, thaw briefly if frozen and top with the warm chocolate sauce.

  • Printer Friendly Version

  • 346


For the chocolate sauce:

  • 6 oz. bittersweet chocolate, chopped, or
     semisweet chocolate chips
  • 1/3 cup light corn syrup
  • 1/3 cup half-and-half or milk
  • 1 Tbs. unsalted butter
  • 1 tsp. vanilla extract

  • 40 small choux, cooled
  • 1 quart vanilla bean, coffee or toasted almond ice cream

Related Recipes

  • Choux >
  • Classic Vanilla Bean Ice Cream >


To make the chocolate sauce, in the top pan of a double boiler, combine the chocolate and corn syrup. Set the pan over but not touching barely simmering water in the bottom pan and heat, stirring often, until the chocolate melts. Add the half-and-half, butter and vanilla and stir until blended.

To assemble, slit the puff-shaped choux horizontally almost through and fill each with a small scoop of ice cream. Arrange 4 filled puffs on each dessert plate or bowl. Spoon the warm chocolate sauce over the puffs. Serve immediately.
Adapted from Williams-Sonoma, Essentials of Baking, by Cathy Burgett, Elinor Klivans & Lou Seibert Pappas (Oxmoor House, 2003).

    Current date/time is Mon Oct 24, 2016 10:09 am