Here’s a delicious way to ring out 2012. I adore profiteroles – I used to choose chocolate-covered cream puffs instead of a birthday cake. I sometimes succumb to the frozen tubs at the grocery store (perfect for chocolate fondue, by the way), but they’re not at all hard to make from scratch. My friend Shaina’s new book, Desserts in Jars, has a recipe for profiteroles in jars, which is kind of a fun presentation. I still have a plethora of jars in the basement.
Fill the cooled profiteroles with cream or ice cream – peppermint ice cream would be pretty fab, no? – then top with warm chocolate or hot fudge sauce. I’ve taken to making a quick ganache by simmering a cup of cream, then adding 8 oz. chopped dark chocolate, letting it sit, then stirring until smooth.
Adapted from the awesome Ina Garten
1 cup milk or water
1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs
sweetened whipped cream or vanilla ice cream, for serving
Preheat the oven to 425F.
Heat the milk, butter, and salt over medium heat until the butter is melted. Add the flour all at once and beat it with a wooden spoon until the mixture comes together, cleaning the sides of the pot, and forms a dough. Cook, stirring constantly, over low heat for 2 minutes, then transfer to the bowl of a food processor or a mixing bowl, add the eggs and pulse or beat after each addition until the eggs are incorporated into the dough and the mixture is thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip, or pull out a spoon. Pipe or drop in mounds 1 1/2 inches wide and an inch high onto a parchment-lined baking sheet. Bake for 20 minutes, or until golden, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Poke a small slit with a thin, pointy knife in the side of each puff to allow the steam to escape. Set aside to cool.
December 31 2012 02:42 pm | dessert