Sometime a few years ago I fell in love with profiteroles we had for dessert at Chez Danielle. We've returned on various special occasions, often with profiterole-virgins in tow, to eat this dessert. You'd think it be something terribly elaborate to entice us so, but in reality it's just a vanilla ice cream-stuffed cream puff shell with chocolate sauce and whipped cream. But, my friends, it is amazing.
We made it for our friends Derrick and Carrie this weekend and all came to the conclusion that it's really better than it should be.
Joe: "It has no business being this good."
Cream Puff Shells:
• 1 cup water
• 4 Tbsp (1/2 stick) butter
• pinch of salt, if you like
• 1 cup all-purpose flour (I used 1/4 a cup whole wheat)
• 4 eggs
Preheat oven to 375. Bring water and butter to a full boil, stirring. Add flour, stirring until it forms a ball in the center of the pan. Remove from heat and let cool slightly before adding eggs (so they don't cook). Beat in eggs one at a time.
Place on a greased cookie sheet aproximately 2 inches apart. Squish down any points. Bake for 25-30 min. without opening the oven.
Makes 12.
While they bake make the chocolate sauce and whipped cream.
Chocolate Sauce:
Melt 6 ounces of good chocolate (we have an on-going feud in our house of milk v. dark, but agree on Ghirardelli) and 1/2 cup of water in a heat-safe pan over simmering water until the chocolate and water are combined and y
item, if you have a fast mixer.
Profiteroles:
Cut the cream puff shells in half, place a generous scoop of vanilla ice cream on the bottom half. Place the top half on top, cover in chocolate sauce and dollop with whipped cream (or use a pastry bag and tip to make it pretty, as I did).
And there you have it, a dessert so good you won't believe it.
Preheat oven to 375. Bring water and butter to a full boil, stirring. Add flour, stirring until it forms a ball in the center of the pan. Remove from heat and let cool slightly before adding eggs (so they don't cook). Beat in eggs one at a time.
Place on a greased cookie sheet aproximately 2 inches apart. Squish down any points. Bake for 25-30 min. without opening the oven.
Makes 12.
While they bake make the chocolate sauce and whipped cream.
Chocolate Sauce:
Melt 6 ounces of good chocolate (we have an on-going feud in our house of milk v. dark, but agree on Ghirardelli) and 1/2 cup of water in a heat-safe pan over simmering water until the chocolate and water are combined and y
item, if you have a fast mixer.
Profiteroles:
Cut the cream puff shells in half, place a generous scoop of vanilla ice cream on the bottom half. Place the top half on top, cover in chocolate sauce and dollop with whipped cream (or use a pastry bag and tip to make it pretty, as I did).
And there you have it, a dessert so good you won't believe it.
Thanks for coming to visit Derrick and Carrie! And for anyone else who's been contemplating a visit, I hope this tempts your tastebuds.
3 comments:
You're welcome! And thanks for making these and those killer encheladas!! I can't spell ... but I don't care. :)
Oh my gosh! That looks sinfully delicious! Hmmm...how long would it take to drive there again?
Yes, come visit us and I will make treats! It takes about 3 hours to get to our house from where you are. You'd be welcome to stay over.
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