Text 4438, 118 rader
Skriven 2010-12-02 04:58:00 av Dave Drum (1:124/311)
Ärende: Gourmet 048
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Profiteroles W/Coffee Ice Cream
 Categories: I scream, Desserts
      Yield: 6 servings
 
MMMMM------------------------PROFITEROLES-----------------------------
      1 qt Coffee ice cream
      6 tb Unsalted butter; in pieces
    3/4 c  Water
    1/4 ts Salt
    3/4 c  All-purpose flour
      3 lg Eggs

MMMMM----------------------CHOCOLATE SAUCE---------------------------
    1/2 c  Sugar
      1 c  Heavy cream
      7 oz Fine-quality bittersweet
           Chocolate; fine chopped
    1/2 ts Pure vanilla extract
      1 tb Cognac or brandy (opt)
 
  Equipment: a small (about 1 1/2-inch) ice cream scoop; a
  large pastry bag fitted with a 3/4-inch plain tip
  
  Leave it to the French to come up with the classiest way of
  doing an ice cream sundae. Hide the grown-up coffee ice
  cream inside a crisp puff of pastry (the same dough that
  cream puffs are made from), then drizzle it with full-bodied
  chocolate sauce.
  
  Make profiteroles:
  
  Chill a small metal baking pan in freezer. Form 18 ice cream
  balls with scoop and freeze in chilled pan at least 1 hour
  (this will make serving faster).
  
  Preheat oven to 425øF with rack in middle.
  
  Butter a large baking sheet.
  
  Bring butter, water, and salt to a boil in a small heavy
  saucepan, stirring until butter is melted.
  
  Reduce heat to medium, then add flour all at once and cook,
  beating with a wooden spoon, until mixture pulls away from
  side of pan and forms a ball, about 30 seconds. Transfer
  mixture to a bowl and cool slightly, 2 to 3 minutes.
  
  Add eggs 1 at a time, beating well with an electric mixer
  after each addition.
  
  Transfer warm mixture to pastry bag and pipe 18 mounds (abt
  1 1/4 inches wide and 1 inch high) 1" apart on baking sheet.
  
  Bake until puffed and golden brown, 20 to 25 minutes total.
  
  Prick each profiterole once with a skewer, then return to
  oven to dry, propping oven door slightly ajar, 3 minutes.
  Cool on sheet on a rack.
  
  Make chocolate sauce:
  
  Heat sugar in a 2-quart heavy saucepan over medium heat,
  stirring with a fork to heat sugar evenly, until it starts
  to melt, then stop stirring and cook, swirling pan
  occasionally so sugar melts evenly, until it is dark amber.
  
  Remove from heat, then add cream and a pinch of salt (mix
  will bubble and steam).
  
  Return to heat and cook, stirring, until caramel has dissolved.
  
  Remove from heat and add chocolate, whisking until melted,
  then whisk in vanilla and Cognac (if using).
  
  Keep warm, covered.
  
  Serve profiteroles:
  
  Halve profiteroles horizontally, then fill each with a ball
  of ice cream. Put 3 profiteroles on each plate and drizzle
  generously with warm chocolate sauce.
  
  Cooks' notes:
  
  •Ice cream balls can be frozen up to 1 day (cover with
  plastic wrap after 1 hour).
  
  •Profiteroles can be baked 1 day ahead and cooled completely,
  then kept in an airtight container at room temperature.
  
  Recrisp on a baking sheet in a 375øF oven 5 minutes.
  
  Cool before filling.
  
  Shelley Wiseman
  
  Gourmet | March 2008
  
  Makes 6 servings
  
  Meal Master Format by Dave Drum - 28 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... "Apollo was astonished, Dionysus thought me mad."
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)