Best Profiteroles Wfudge Sauce Sallye Recipes

CREAM PUFFS WITH ICE CREAM AND HOT FUDGE SAUCE

Steps:

• Make the dough: Preheat oven to 425 degrees. with racks in upper and lower thirds. Butter two large rimmed baking sheets.
• Combine butter, 1 cup water, and salt in a 2-quart heavy saucepan; bring to a boil over high heat, stirring until butter melts. Reduce heat to medium.
• Add flour; cook, stirring with a wooden spoon, until mixture pulls away from the sides of the pan and forms a ball, 30 seconds to 1 minute (see Cook's Note). Remove from heat; cool 1 minute.
• With an electric handheld mixer, beat in eggs, a little bit at a time, until completely incorporated (dough should look shiny and be soft enough to slowly fall off a spoon).
• Bake the puffs: Drop heaping tablespoons of batter onto baking sheets (you should have 24 to 28), about 2 inches apart. Using a pastry brush, lightly brush puffs with egg wash (do not let it drip on sheets).
• Bake, rotating sheets between racks halfway through, until puffed and brown, about 25 minutes. Remove from oven; turn oven off.
• With a toothpick, poke a hole in each puff. Return to oven (still off) for 10 minutes (this helps puffs dry out).
• Fill the puffs: When cool, halve each puff horizontally with a serrated knife.
• Working in batches (to prevent ice cream from melting), place a small scoop of ice cream (2 to 3 tablespoons) in each bottom half. Replace tops; press gently. Arrange on one rimmed baking sheet; freeze until firm. Cover with plastic wrap; freeze up to 2 days.
• Arrange 3 filled puffs in each of eight shallow bowls; drizzle with warm Hot Fudge Sauce. Serve immediately.

PROFITEROLES

Steps:

• Preheat the oven to 425 degrees F.
• Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
• Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
• For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
• For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.

PROFITEROLES W/FUDGE SAUCE (SALLYE)

Steps:

• 1. Preheat oven to 450ºF. Grease a cookie sheet
• 2. Combine water, butter, sugar and salt in a heavy saucepan and bring to a boil. Remove from heat and dump flour in all at once Stir hard with wooden spoon until mixture forms a ball in the middle of the saucepan. Cool slightly Add eggs one at a time, beating after each addition until dough shines
• 3. Drop rounded teaspoons of dough onto cookie sheet Bake on middle rack of oven for 5 minutes Turn heat down to 350º and continue baking until puffs are completely firm and golden brown (approx 15 min) Cool puffs on a cake rack
• 4. FUDGE SAUCE DIRECTIONS: Melt chocolate and butter very slowly in heavy saucepan Meanwhile, heat the water to boiling When chocolate and butter are melted, add boiling water and stir well Add sugar and corn syrup and mix until smooth. Turn heat up and stir until mixture starts to boil Adjust heat so sauce is just at a simmer(barely boiling), cook at a simmer without stirring for 9 minutes Remove sauce from heat and cool for 15 minutes; stir in rum Set aside
• 5. WHEN READY TO SERVE: Cut off tops of puffs and set lids aside. Whip cream until stiff Fill puffs with ice cream Replace tops and arrange puffs on a serving platter Cover with hot fudge sauce (reheated if necessary) and lots of whipped cream Serve at once NOTE: For efficiency, puffs can be filled with ice cream and frozen 1-2 hours in advance of serving time.