PROFITEROLES W/FUDGE SAUCE (SALLYE)

PROFITEROLES W/FUDGE SAUCE (SALLYE) image

Provided by sallye bates

Time 35m

Number Of Ingredients 15

2/3 c water
4 Tbsp butter
1 Tbsp granulated sugar
1/2 tsp salt
1 c all purpose flour , sifted
4 eggs. room temperature
1 pt vanilla or coffee ice cream (approx)
1 c heavy cream, chilled
FUDGE SAUCE
4 oz unsweetened chocolate
3 Tbsp sweet butter
2/3 c water
1-2/3 c granulated sugar
6 Tbsp light corn syrup
1 Tbsp rum

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.