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Profitrolle-Chocolate Cream Puffs - Profiteroles
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Cream Puffs

Angela Creighton

  • Pastry:
  • 1/2 cup (125 ml) butter
  • 1 cup (225 ml) water
  • 1/8 tsp (1 ml) salt
  • 1 cup (225 ml) flour
  • 4 eggs
  • Filling:
  • 1/2 pint heavy cream, whipped; or prepared vanilla pudding; or combination of both
  • Chocolate Sauce:
  • 4 oz (112 grm). unsweetened chocolate
  • 6 Tbsp (90 ml). butter margarine
  • 4 Tbsp (60 ml). corn syrup
  • For Pastry:
  • In saucepan, combine butter, water, and salt; bring to boil.
  • Add flour all at once, stirring vigorously.
  • Cook and stir until dough forms a ball that doesn't separate.
  • Remove from heat.
  • Cool 10 minutes.
  • Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition.
  • Dough should be shiny and smooth.
  • Drop by tsp-sized balls onto greased baking sheet.
  • Bake at 400 degrees (200 C.) for 20 minutes or until golden.
  • Remove from oven.
  • Split each Profiterole for steam to escape.
  • Remove soft dough from inside.
  • Cool on wire rack.
  • Filling:
  • Fill each Profiterole with cream and/or pudding.
  • Place on serving plate.
  • Chocolate Sauce:
  • Melt chocolate, butter and corn syrup over low heat.
  • Pour over Profiteroles.
  • Serve immediately.

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