Text 22379, 74 rader
Skriven 2012-03-13 19:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: SILENT SERVICE 377
==========================
 -=> Bill Swisher said to Hap Newsom <=-

 ->  HN> do a good 20 knots per hour when
 BS> ARGGGHHHH!!!
 BS> Knot is a unit of speed, equal to one nautical mile per hour.

 BS> Or, 20 nautical miles per hour per hour.  :-)

So a measure of acceleration.

Peppermint Profiteroles
cat: dessert
yield: 36

Profiteroles
1 c water
3/4 c unsalted butter, cut into bits
1/4 ts salt
1 c all-purpose flour
4 lg eggs, at room temperature
Chocolate Glaze
8 oz semisweet chocolate, chopped
1/3 c water
1/3 c sugar
3 Tb unsalted butter, softened
1 1/2 ts vanilla extract
36 (from a 1.5-qt container) mini-scoops
- light peppermint ice cream or ice cream of choice

Heat oven to 425F. Line two large baking sheets with
parchment or nonstick foil.

In medium saucepan, bring water, butter and salt to a boil,
stirring until butter is melted. Reduce heat to medium;
add the flour all at once and cook, beating with a large
wooden spoon, until mixture pulls away from side of pan
and forms a ball, about 30 sec. Transfer mixture to a bowl
and cool slightly, about 2 min.

Using a handheld mixer, beat in eggs, one at a time,
beating well after each addition, until dough is smooth.
Using a mini-ice cream or cookie dough scoop (or 1 rounded
Tb per profiterole), scoop out 36 balls of dough and place
2" apart on prepared baking sheets. Bake until puffed and
golden, about 26 to 28 min.

Remove baking sheet from oven; slit the side of each
profiterole with a paring knife. Return baking sheet to
oven; turn off oven and let profiteroles dry slightly,
about 5 min. Cool completely on baking sheet on wire rack.

Place chocolate, water and sugar in a small saucepan over
low heat. Cook, stirring gently, until melted and smooth,
about 3 min. Remove from heat; stir in butter and vanilla.

Heat oven to 325F. Place profiteroles on a baking sheet
and warm in oven 5 min or until crisp. Cut in half
crosswise and remove any soft undercooked membrane. Fill
each bottom with an ice cream ball and replace top. Place
3 profiteroles on each serving dish and drizzle with warm
chocolate glaze. Serve with remaining chocolate glaze.

Tips & Techniques

Scoop the ice cream balls up to 3 days ahead and
freeze in a covered container to make assembling a snap.
Profiteroles and chocolate glaze can be prepared up to
3 days ahead.

www.womansday.com/food-recipes/dessert-recipes/
10-exhilarating-peppermint-desserts-101547
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)