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Recipe: Profiteroles with cinnamon-cayenne chocolate sauce

Total time: 45 minutes

Servings: 6

Cream puffs

6 tablespoons ( 3/4 stick) butter

1/8 teaspoon kosher salt

1 teaspoon sugar

1 cup flour

4 eggs

1. Heat the oven to 400 degrees. Line one large or two medium baking sheets with parchment.

2. In a heavy-bottomed medium saucepan, bring 1 cup water, the butter, salt and sugar to a boil. When the liquid is boiling and the butter has melted, remove the pan from the heat and immediately add the flour all at once. Beat with a wooden spoon until thoroughly combined.

3. Return the mixture to medium-high heat and continue beating with the spoon for 2 to 3 minutes, until the mixture pulls away from the sides of the pan and forms a ball and a "cooked" film forms on the bottom of the pan. The batter will be stiff.

4. Remove from the heat, and add the eggs one at a time, beating vigorously with the spoon after each addition until thoroughly incorporated.

5. Drop spoonfuls of the choux paste in rows on the baking sheet, or use a pastry bag to form mounds about 2 inches across. Bake until puffed up and golden brown, about 20 minutes.

6. Remove the puffs from the oven, prick each with the end of a sharp knife to release the steam, then return to the oven and bake 5 minutes longer. Cool on a rack. Makes 12.

Profiteroles

12 cream puffs

1 recipe cinnamon-cayenne chocolate sauce, reheated if not still warm

3 cups (1 1/2 pints) high-quality vanilla or espresso ice cream

1. Using a small serrated knife, cut the puffs in half horizontally. Place the bottoms in dessert plates or bowls, top with small scoops of ice cream and then place a puff top on each.

2. Pour chocolate sauce over each profiterole and drizzle some around the bottom of each. Serve immediately.

Each serving of 2 profiteroles: 764 calories; 13 grams protein; 50 grams carbohydrates; 3 grams fiber; 57 grams fat; 36 grams saturated fat; 283 mg. cholesterol; 159 mg. sodium.

Copyright © 2014, Los Angeles Times
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