Chocolate Cognac Profiteroles With Raspberry Sauce Recipes

RASPBERRY, WHITE CHOCOLATE & PISTACHIO PROFITEROLES

Steps:

• Heat oven to 180C/160C fan/ gas 4. To make the choux pastry, sift the flour onto a large sheet of baking parchment. This will stop lumps of flour forming in the dough. Put the butter, milk, water, sugar and salt in a pan, and heat gently until the butter has completely melted. Only once the butter has melted, increase the heat and bring the liquid to the boil. When bubbling, remove quickly from the heat and tip in the flour all at once. Immediately beat with a wooden spoon until the mixture forms a dough that leaves the side of the pan clean. Return to a low heat, stirring, for 1 min. Remove from the heat. Cool for 3 mins. Gradually add the beaten egg to the dough, beating well between each addition, until the dough is smooth and glossy.
• Line a large flat baking sheet with baking parchment. Pipe or spoon about 24 balls of dough over the baking sheet, allowing space between each for rising. Bake for 20-25 mins until the profiteroles are puffed and golden. Remove the profiteroles from the oven and quickly poke a hole in the bottom of each to let out the steam, then return to the oven for 5 mins. Cool on a wire rack.
• If using frozen raspberries for the filling, defrost in the microwave on Low for 4-5 mins. Tip the raspberries, icing sugar and lemon juice into a food processor or mini blender and blitz until smooth. Press through a sieve into a bowl.
• Whip the cream until stiff, then fold in 4 tbsp of the raspberry sauce. Spoon the filling into a piping bag fitted with a nozzle a little smaller than the holes you made in the profiteroles. Or use a plastic food bag and snip off the tip of a corner. Poke into each hole in turn, and pipe in the filling until full. The profiteroles should be fully cool before you do this.
• Break up the chocolate into a small bowl, then either melt in the microwave on Low for 1½-2 mins, stirring halfway through, or over a pan of simmering water. Leave to cool briefly until slightly thickened.
• Carefully spoon the melted chocolate over each filled profiterole and sprinkle with pistachios. Leave to set. To serve, drizzle the remaining raspberry sauce over 6 serving plates and top each with 4 profiteroles, or simply serve the sauce in a bowl alongside for drizzling over.

PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• Combine the cream and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil. Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth. May be served warm or chilled.;
• Profiteroles: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot. Remove from the heat and scrape the dough into a mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit. Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
• Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible. You can use a pastry bag fitted with a star tip or a large spoon, your choice. Place the pans in the oven and bake for 10 minutes.
• Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before filling.
• Using a serrated knife, slice the pastry puffs almost in 1/2. Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream. Drizzle the chocolate sauce over the top; garnish with powdered sugar and fresh mint if desired.

PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• For the profiteroles: Preheat the oven to 425 degrees F.
• In a small saucepan, combine 1/2 cup water, the butter and the salt and bring to a boil. Reduce the heat, add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball with a slightly sweaty sheen to it, and has pulled away from the pan. Transfer to a mixing bowl and let cool for 3 to 4 minutes; the mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer, or lots of good old-fashioned elbow grease, beat in the eggs one at a time; do not add the second egg until the first is fully incorporated. Add in the cinnamon and beat for another second to combine.
• Transfer the mixture to a pastry bag equipped with a large straight tip, and pipe 1-inch balls onto a baking sheet lined with parchment paper. Be sure to leave at least 1 inch between each of the balls¿they grow! When done, dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Bake in the preheated oven for 20 to 25 minutes, rotating the baking sheet halfway through to ensure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.
• For the chocolate sauce: Fill a saucepan with 1 inch of water and bring to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with the boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the cream, butter, corn syrup and cinnamon and stir until the chocolate has melted and everything is combined. This is a pretty quick process. Once the chocolate has melted, remove it from the double boiler set-up.
• When ready to serve, cut the profiteroles in half horizontally and fill them with ice cream. Top with warm chocolate sauce.

CHOCOLATE-COGNAC PROFITEROLES WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Combine 3/4 cup water, butter, sugar and salt in heavy medium saucepan. Bring to boil. Remove from heat. Add flour; stir vigorously with wood spoon until mixture is smooth. Stir over medium heat until mixture forms ball, about 3 minutes (mixture will be stiff). Stir 2 minutes longer to allow flour to cook thoroughly. Remove from heat. Make well in center; break 1 egg into well. Stir vigorously until egg is incorporated and mixture is smooth. Repeat with remaining eggs, adding 1 at a time.
• Transfer dough to pastry bag with 1/2-inch plain round tip. Pipe 1 1/4-inch-diameter, 1-inch-high mounds spaced 2 inches apart onto baking sheets. Bake profiteroles until puffed and golden, about 35 minutes. Cool on sheets. (Can be made 1 day ahead. Store airtight at room temperature.)
• Cut 12 profiteroles horizontally in half (reserve remainder for another use). Fill each bottom half with 1 heaping tablespoon chocolate cream. Cover with tops. (Can be made 3 hours ahead. Cover; chill.)
• Divide Raspberry Sauce among 4 plates. Top each with 3 profiteroles. Drizzle with Chocolate Sauce.

PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper.
• To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot. Remove from the heat and scrape the dough into a mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit. Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
• Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible. You can use a pastry bag fitted with a star tip or a large spoon, your choice. Place the pans in the oven and bake for 10 minutes. Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before filling.
• Using a serrated knife, slice the pastry puffs almost in half. Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream. Drizzle the chocolate sauce over the top; garnish with confectioners' sugar and fresh mint, if desired.
• Combine the cream and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil. Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth. May be served warm or chilled.

PROFITEROLES WITH RASPBERRIES

Steps:

• Heat oven to 425 degrees; line a baking sheet with parchment paper. Put the butter in a saucepan with the salt and 3/4 cup water; bring it to a boil over medium-high heat and stir until the butter is melted. Reduce the heat to medium and add the flour; continue to cook, stirring constantly, until the mixture pulls away from side of pan and forms a ball, about 30 seconds. Remove from the heat and let cool for 3 to 4 minutes.
• Add the eggs to the slightly cooled flour mixture one at a time, beating well after each addition - the batter will come apart after each egg is added but will reunite as you stir. Transfer the batter to a resealable plastic bag or pastry bag and make a 1/2 -inch cut in one corner. Pipe mounds about 1 inch high and 1 to 2 inches in diameter onto the prepared baking sheet, leaving about an inch of space between.
• Bake until puffed and golden, 20 to 25 minutes. Remove the profiteroles from the oven and pierce the bottom of each profiterole once with a skewer, to keep them from getting soggy. Return to the oven; prop the oven door open with a wooden spoon and let the profiteroles crisp up for about 3 minutes. Cool on sheet on a rack.
• Meanwhile, put the raspberries in a food processor along with 1 to 2 tablespoons water. Purée the berries, adding a little more water through the feed tube if needed, to create a pourable drizzle. To serve, use a serrated knife to slice each profiterole in half around the equator, fill with a scoop of ice cream or sorbet, and drizzle with the raspberry purée.