Profiteroles with Chocolate Ganache

Okay, I think we can file this one under, "I will try to cook anything" folder.  This recipe came from Tyler Florence and reading the recipe, I was thinking, this may indeed turn into a disaster. 

Tyler's picture of what these things are



Here goes nothing!

 

Profiteroles

(from Tyler Florence)

 

Ingredients:

½ cup unsalted butter

1 teaspoon sugar

Pinch of salt

1 cup all-purpose flour

1 teaspoon baking powder

3 large eggs

Vanilla ice cream

Chocolate ganache

1.    Preheat oven to 400 degrees and line two pans with parchment paper

2.    In sauce pan, bring 1 cup water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring until butter is melted.

3.    Sift flour and baking powder together and then add all at once to sauce pan until dough forms and pulls away from sides of pan.

4.    Remove from heat and scrape dough into a mixing bowl.

5.    Using electric mixer, beat dough on medium speed to cool off a bit.

6.    Add the eggs one at a time scraping the sides of the bowl. When mixed, the dough should be a thick, smooth, and glossy paste.

7.    Scoop dough into a pastry bag with plain round tip and pipe 24 golf ball sized mounds onto baking sheets allowing two inches between them.  Make mounds as high as possible.

Supplies are in storage unit.  Had to improvise. Cut ends off corner of the bag and presto!

8.    Bake puffs for 10 minutes, then reduce oven temperature to 350 and bake for additional 25 minutes.  Do not open oven door or remove pans from oven until the puffs are golden brown and well risen.

9.    Transfer to cooling rack and allow to cool completely. 

10. Cut with serrated knife and fill with vanilla ice cream.  Drizzle with chocolate ganache.

 

Chocolate Ganache

Ingredients:

¾ cup heavy cream

1 tablespoon unsalted butter

½ pound semi-sweet chocolate

¼ teaspoon vanilla extract

Directions:

1.    Combine the cream and butter in a small saucepan over medium heat. 

2.    Heat mixture until bubbles appear around the sides of the pan, but do not allow cream to boil.

3.    Stir in chocolate and vanilla and remove from heat.

4.    Stir the ganache until the chocolate melts and is smooth.