Profiteroles

By The Canadian Living Test Kitchen

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This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	419419 cal
pro	8 g8g pro
total fat	26 g26g total fat
sat. fat	15 g15g sat. fat
carb	39 g39g carb
fibre	1 g1g fibre
chol	146 mg146mg chol
sodium	138 mg138mg sodium
% RDI:	-
calcium	1111 calcium
iron	1111 iron
vit A	2222 vit A
vit C	1313 vit C
folate	2323 folate

Surprisingly easy to make, this classic will definitely impress. You can make just the profiteroles ahead, or make and fill them with ice cream, ready to pull from the freezer at a moment's notice.

Ingredients

1 cup water 1 1cup cupwater
1/2 cup butter 1/2 1/2cup cupbutter
1 pinch salt 1 1pinch pinchsalt
1-1/4 cups all-purpose flour 1-1/4 1-1/4cups cupsall-purpose flour
4 eggs , beaten4 4eggeggs, beaten
6 cups vanilla ice cream 6 6cups cupsvanilla ice cream
Glaze:
1 egg 1 1eggeggs
1 tbsp water 1 1tbsp tbspwater
Chocolate Sauce:
3/4 cup whipping cream 3/4 3/4cup cupwhipping cream
6 oz semisweet chocolate , chopped6 6oz ozsemisweet chocolate, chopped
Raspberry Coulis:
3 cups thawed raspberries 3 3cups cupsthawed raspberryraspberries
3 tbsp icing sugar 3 3tbsp tbspicing sugar

Preparation

In heavy saucepan, bring water, butter and salt just to boil; remove from heat. Add flour all at once; stir vigorously with wooden spoon until mixture comes away from side of pan in smooth ball.

Reduce heat to medium-low; cook, stirring constantly, until coating begins to form on bottom of pan, 1 to 2 minutes. Transfer to large bowl; stir for 30 seconds to cool slightly.

Make well in centre of flour mixture. Using electric mixer, beat in eggs, one-quarter at a time and beating well after each addition. Beat until smooth, shiny and pastry holds its shape in bowl.

Fill pastry bag fitted with 1/2-inch (1 cm) plain tip with pastry, or use spoon; pipe pastry into twenty-four 2-inch (5 cm) wide by 1-inch (2.5 cm) high mounds onto 2 parchment paper-lined baking sheets.

Glaze: Beat egg with water; lightly brush over mounds, flattening tips and making sure glaze doesn't drip onto paper.

Bake in top and bottom thirds of 425°F (220°C) oven for 20 minutes. Reduce heat to 375°F (190°C); switch and rotate pans. Bake for 15 minutes or until golden and crisp. Turn off oven; let stand in oven for 10 minutes to dry. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 24 hours. Recrisp in 350°F/180°C oven for 5 minutes.)

Chocolate Sauce: In saucepan, bring cream to boil; pour over chocolate in bowl. Whisk until melted.

Raspberry Coulis: Press raspberries through fine sieve into bowl. Whisk in sugar. (Make-ahead: Refrigerate chocolate sauce and coulis in separate airtight containers for up to 3 days. Rewarm chocolate sauce to liquefy.)

Cut profiteroles in half horizontally. Spoon 1/4 cup (50 mL) ice cream into bottom half of each; replace top. (Make-ahead: Wrap individually in foil and freeze for up to 3 days.) Drizzle raspberry coulis onto plates. Arrange 2 profiteroles on each plate; spoon chocolate sauce over profiteroles.

Additional information : Tip: To prevent the parchment paper from moving on the baking sheet while piping, dab a bit of the pastry under each corner as glue.

Source : Canadian Living Magazine: January 2008