profiteroles

This is a relatively easy, but delicious dessert! French pate choux paste can be used for anything from eclairs to cream puffs. In this dessert they are filled with ice cream and topped with chocolate sauce. You can really put anything you want in them, but this is my favorite! I've tried a few recipes, but Joy of Cooking is definitely the best. If you don't have a pastry bag, just use a plastic bag and cut an opening on the bottom corner. Try making a vanilla custard and you have eclairs (or vanilla pudding). You could even make them savory by adding parmesean cheese to the dough and serving them like a popover. Don't be afraid, this is really easier than you think! Half this recipe makes approximately 14.

origin - Joy of Cooking
difficulty - medium, just putsy.

1 cup flour
1/2 cup milk
1/2 cup water (you can use all milk if you prefer)
1/2 tsp. salt
1 stick unsalted butter
4 eggs

Preheat oven to 400 degrees and prepare a cookie sheet with parchment paper.

Bring the water, milk and butter to low boil. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Continue to cook and stir the mixture for about 1-2 miinutes to eliminate excess moisture. The butter may ooze out, which is fine. Transfer to another bowl and let cool about 5 minutes. Beat in eggs one at a time with wooden spoon or hand mixer on low spped. Make sure the paste is smooth before adding the next egg. Beat the dough until it is smooth and shiny. Scoop the paste into a pastry bag fitted with 1/2 inch plain tip. Shape the paste into small mounds approximately 1 1/2 inches wide and 1 inch tall. Remember, they will increase in size when baked. Bake for 15 minutes then reduce the oven temperature to 350 degrees and continue to bake for 10-15 minutes more until firm to touch and golden brown. Turn off the oven. Poke the bottom of each profiterole to let steam escape and turn upside down and let dry in oven for 10 minutes.

Once cool, slice in half horizantally, remove any extra dough and fill with a scoop of your favorite ice cream. Drizzle with chocolate sauce - a simple chocolate ganache - melt 12 oz chocolate chips with 1/2 cup heavy cream and stir until melted. Add 2 tbsp honey and serve! Yummy.