Chocolate Sauce For Profiteroles Recipes

PROFITEROLES WITH CHOCOLATE SAUCE AND ICE CREAM

Steps:

• Preheat oven to 375 degrees. Whisk together egg with 1 tablespoon water in a small bowl for the egg wash. Set aside.
• Line two large baking sheets with parchment paper. Transfer Pate a Choux to a pastry bag fitted with a 5/8-inch plain tip. Pipe dough into 2-inch rounds about 1 inch apart. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffed and golden brown, about 25 minutes. The profiteroles should feel light and airy. Remove puffs from oven and transfer sheets to wire racks to cool completely.
• Make the chocolate sauce: Place chocolate in a heatproof bowl over a pan of hot water to melt gently, stirring occasionally with a wooden spoon. Put the milk, cream, and superfine sugar into a pan and bring to a boil, whisking continuously. Take off the heat. Still whisking, pour on the melted chocolate, then return to the heat. Still whisking, let the sauce bubble briefly over medium heat. Turn off the heat and whisk in the pieces of butter, one at a time. Pass the sauce through a fine chinois into a bowl, cover with plastic wrap, and keep warm in a bain-marie.
• Using a serrated knife, slice off the top third of each puff; set aside. Place a scoop of ice cream on the bottom of each puff; replace tops. Dust with confectioners' sugar and drizzle with chocolate sauce. Serve immediately.

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.

PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 200C/400F/Gas 7.
• Place the butter into a pan with 300ml/½pt water and heat gently until the butter has melted.
• Add the flour and beat with a wooden spoon until the mixture looks like roughly mashed potato.
• Add the eggs, one at a time, stirring well to combine each egg before adding the next, until the mixture becomes smooth and glossy.
• Spoon equal portions of the mixture (about one tablespoonful) onto baking trays lined with slightly damp baking parchment and place into the oven to bake for 20 minutes, or until golden-brown and puffed up.
• Remove from the oven and make an incision into the side of each profiterole to allow the steam to escape, then return to the oven for 1-2 minutes to let the profiteroles dry out. Place onto a wire rack to cool.
• For the filling, whip together the cream and vanilla essence until soft peaks form when the whisk is removed, then gently fold in the caster sugar.
• When the profiteroles are completely cold, pipe the cream into each profiterole, through the incision, and arrange on a serving dish.
• For the chocolate sauce, place the chocolate and the cream into a heatproof bowl over a pan of barely simmering water. Do not allow the bowl to touch the water. When the chocolate has melted, stir the sauce and pour all over the pile of profiteroles on the dish and serve immediately.

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.

CREAM-FILLED PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• For the profiteroles: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine 1 cup water, the butter, salt and sugar in a 4-quart pot and bring to a boil. Gradually add the flour while stirring constantly. Stir the mixture vigorously over low heat until it forms a loose dough. Be careful not to scorch the bottom of the pot. Remove from the heat and stir briefly to dry out, returning to the heat for 2 minutes more. Remove from the heat and transfer to a bowl. Add 4 of the eggs one at a time and stir, waiting until each egg is fully incorporated before adding the next. Test the dough to see if the texture is correct: the dough should be suspended in a thread between two fingers when pinched and separated. (If this doesn't happen, add another egg.)
• Transfer the mixture to a piping bag fitted with a straight pastry tip. Pipe out quarter-size rounds onto the baking sheet, spaced about 1-inch apart. Wet your fingertips with water and press down the tips of the rounds to flatten them. Make an egg wash by beating the remaining egg with a fork in a small bowl. Gently brush the egg wash over the tops of the dough rounds. Bake until the dough has puffed up and the tops are nicely browned, 8 to 12 minutes. Lower the heat to 300 degrees F and let sit in the oven for another 5 minutes. Transfer to a rack to cool. A well-cooked profiterole should be hollow on the inside and still a little soft inside. Let cool completely. Whip the heavy cream to stiff peaks in a large bowl. Fit a second pastry bag with a straight or star tip and fill with the whipped cream. Cut the profiteroles in half horizontally and fill with the whipped cream. Top with the lid. Set aside in the refrigerator until ready to serve.
• For the chocolate sauce: Heat the cream in a pot until just scalded. Pour the cream over the chopped chocolate. Tap the bowl to allow the cream to settle. Wait 2 minutes, and then stir vigorously with a whisk until smooth and emulsified. Set aside to cool or until ready to serve. Serve about 1/2 cup of the sauce with the profiteroles.

PROFITEROLES WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 16 (1 1/2-inch rounds) spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool on a baking rack.
• Split the profiteroles nearly in half, leaving a little hinge at the back, and cradle a small scoop of vanilla ice cream inside each. Divide the profiteroles between bowls and pour over some chocolate sauce. Serve cold.
• In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the profiteroles, the other for gougeres.

PEPPERMINT PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• Make ice cream:
• Place ice cream in large bowl. Fold in candies and peppermint extract. Cover and freeze until ice cream is firm, at least 4 hours.
• Make cream puff pastry:
• Preheat oven to 400°F. Line heavy large baking sheet with parchment. Combine 3/4 cup water, butter, sugar and salt in heavy medium saucepan. Bring to boil, stirring until butter melts. Add flour and stir over medium heat until dough pulls away from sides of pan and forms ball, about 2 minutes. Cool 10 minutes.
• Using electric mixer, beat 3 eggs into dough 1 at a time. Transfer dough to pastry bag fitted with 1/2-inch plain tip. Pipe sixteen 1 1/2-inch mounds of dough onto sheet, spacing 2 inches apart. Beat 1 egg in small bowl. Brush over dough mounds (do not drip egg onto sheet).
• Bake pastries 20 minutes. Reduce oven temperature to 350°F. Bake pastries until golden brown, about 10 minutes. Using skewer, pierce side of each pastry to allow steam to escape. Bake pastries 5 minutes longer; transfer to racks and cool completely. (Ice cream and pastries can be made 1 week ahead. Keep ice cream frozen. Enclose pastries in resealable plastic bag; freeze. Thaw pastries before continuing.)
• Make chocolate sauce:
• Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate. Let stand until chocolate softens, about 5 minutes. Whisk until smooth. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat.)
• Cut pastries crosswise in half. Place 1 scoop ice cream into bottom of each pastry. Cover with pastry tops. Spoon some warm chocolate sauce into 8 bowls. Place 2 profiteroles atop sauce in each bowl. Spoon sauce over profiteroles. Sprinkle with additional crushed peppermints. Garnish with mint sprigs.