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Wednesday, July 20, 2011

Rock 'n' Profiterole

Okay so in a fit of enthusiasm and some begging from my kids, I made some profiteroles yesterday that turned out amazing.  First we stuffed them with Strawberry Ice Cream and then with Vanilla Ice Cream.  Both versions were eagerly devoured by the kids and I ended up having a new model for my camera as well, which thanks to a little help from my friend Rohit (who is also a professional food photographer) of http://www.sethphotography.com/ looks even better (read "yummier") in the picture!  So anyway, I've decided to share the recipe here for anyone who's up for some kitchen fun.  Its a great recipe to make with the kids too - they were great stirrers, egg breakers and eaters!  Here goes:

Ingredients:
1 cup water
1/2 cup unsalted butter, diced
1 tsp sugar
1/2 tsp salt
1 cup all purpose flour
4 eggs
1 lightly beaten egg (for coating)
Strawberry or Vanilla or other ice cream for stuffing


Method:
Pre-heat oven to 375F
Prep 2 baking sheets coating with butter or Pam spray
Bring water to boil in a medium saucepan.  Add butter, sugar and salt.  Remove from heat once boiling and stir in the flour.
Return to stove and cook on medium till mixture pulls away from the sides (2 minutes or so)
Remove from heat and mix in eggs one at a time.
While the batter is still warm, scoop tablespoon size drops onto the baking sheets leaving 1 1/2 inches of space between scoops to allow for expansion.  Brush lightly with egg.
Bake till golden brown - 25-28 minutes.  Allow them to cool in the oven prior to removing them - OR ELSE THEY WILL COLLAPSE!!!
Once cool, remove and place on wire rack. 

To serve we  cut the the puffs in half and placed a small scoop of ice cream on bottom half.  Then we replaced the top and drizzled some chocolate sauce (I made mine using a simple chocolate sauce recipe - its called going to the store and buying some) and a dollop of whipped cream over the top.  Unfortunately they lasted under 5 minutes.....

Enjoy!


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