How To make Profiteroles Au Chocolat
7 oz Butter
2 c Water, hot
9 oz Flour
8 lg Eggs
Mix the butter with hot water in a pan, then heat to a rolling boil, shut down the heat and add all of the flour. Beat well, then turn the fire back on to dry out the mixture. Let it all rest for 5 minutes and add eggs, one at a time. Incorporate each egg completely before adding the next. Pipe out profiteroles on a cookie sheet and bake in a 375 F oven for 50 minutes. Turn off the oven and leave profiteroles until the oven is cool. Crack the oven door a little during this time to enable them to become sufficiently dry. If you are not going to use profiteroles the same day, place them in the freezer immediately. Once they are frozen, store them in a plastic bag to prevent them from becoming stale. Procedure: Cut the profiteroles in half and place them in a high oven until hot. Put a small round scoop of ice cream in each bottom half. Cover with the remaining tops, then ladle thin hot chocolate sauce over the top of each. Serve immediately. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Roland Huet, Christian's Restaurant, New Orleans
How To make Profiteroles Au Chocolat's Videos
PROFITEROLES AU CHOCOLAT
Si je vous dis choux, glace vanille et sauce au chocolat chaud ! vous me dites J EN VEUX !!!
Alors voici la recette a des choux du chef Conticini . et croyez moi grâce a lui vos choux ne seront plus jamais flagadas .
Profiteroles au Chocolat
The dessert of the week. from July 17 until July
everything you need to know about cream puffs
choux:
7 oz (200g) water
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) bread flour
4 eggs
bring water & butter to boil. off heat, add flour. stir. put back on low heat. stir just until a film on bottom of pot. cool. slowly add eggs (you may not need all of them)
bake at 375F (190C) until a slight golden brown (about 20 min depending on the size). turn oven down to 325F (163C) and bake until dried out
craquelin:
2/3 c (140g) brown sugar
1 c (140g) AP flour
5 oz (140g) butter, softened
mix until a dough forms. roll. freeze. cut circles and top choux
Best Chocolate Eclair Recipe
This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret!
Full Recipe:
If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!
HOW LONG DO CHOCOLATE ECLAIRS LAST?
Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.
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BETH'S CLASSIC PROFITEROLES RECIPE
Serves 4-6
Ingredients For Shells
½ cup of flour (60g)
¼ tsp of salt (6 g)
1 tbsp sugar (30g)
5 tbsp butter (75g)
½ cup of water (120 ml)
2 large eggs, lightly beaten
Chocolate Sauce:
12 oz bag of chocolate chips (340 g)
2/3 heavy cream (160 ml)
1 tbsp honey (15 ml)
1 tsp of vanilla (15 ml)
Filling:
Ice Cream of Choice
Topping:
Lightly toasted almonds
Method:
Preheat oven to 400F degrees (200C). Line a sheet pan with parchment paper and set aside.
Mix together the dry ingredients.
Place water and butter in a pan and bring to a boil. Remove from the heat and with a wooden spoon stir in your flour mixture, until it turns into a ball and pulls away from the sides. Allow to cool slightly and then quickly stir in the eggs, it will be sticky and paste like.
Transfer the dough into a pastry bag, fitted with a round tip. Pipe out 12-15 1 ½ inch rounds.
Bake 400 10 mins. Then reduce oven to 350 and bake for another 40 mins. Once golden brown and puffed, turn oven off, open door and allow to air out for 10 minutes.
To make the chocolate sauce melt chocolate chips and heavy cream in a sauce pan. Once melted add honey and vanilla.
To serve, slice puffs gently open ¾ of the way and fill with 1 small scoop of vanilla ice cream and top with chocolate sauce and toasted almonds.
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La Sauce au chocolat - 750g
Cette recette de sauce au chocolat est parfaite pour accompagner vos profiteroles, glaces et gâteaux ! En deux ingrédients et en un tour de main, votre sauce au chocolat est prête à être dégustée ...
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Ingrédients pour la sauce au chocolat :
100g de chocolat noir
200g de crème liquide
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