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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Profiteroles with Ice Cream and Chocolate Sauce

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Profiteroles with Ice Cream and Chocolate Sauce Empty Profiteroles with Ice Cream and Chocolate Sauce

    Post by Lobo Wed 13 Jan 2016, 10:26 pm

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    Profiteroles with Ice Cream and Chocolate Sauce
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    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.






    • 346

    Ingredients:

    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

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    Directions:

    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).
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