- Description:
- Cream Puffs
- Source:
- Angela Creighton
- Ingredients
- 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
- Preparation
- 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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