by kirra » Sun Dec 13, 2009 9:35 pm
Peppermint Profiteroles
Ingredients:
Profiteroles:
1 cup water
1 1/2 sticks (3/4 cup) unsalted butter, cut into bits
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs, at room temperature
Chocolate Glaze:
8 oz semisweet chocolate, chopped
1/3 cup water
1/3 cup sugar
3 Tbsp unsalted butter, softened
1 1/2 tsp vanilla extract
36 mini-scoops light peppermint ice cream or ice cream of choice (from a 1.5-qt container)
Preparation:
Heat oven to 425°F. Line two large baking sheets with parchment or nonstick foil.
Profiteroles:
In medium saucepan, bring water, butter and salt to a boil, stirring until butter is melted. Reduce heat to medium; add the flour all at once and cook, beating with a large wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, about 2 minutes.
Using a handheld mixer, beat in eggs, one at a time, beating well after each addition, until dough is smooth. Using a mini–ice cream or cookie dough scoop (or a rounded Tbsp per profiterole), scoop out 36 balls of dough and place 2 in. apart on prepared baking sheets. Bake until puffed and golden, about 26 to 28 minutes.
Remove baking sheet from oven; slit the side of each profiterole with a paring knife. Return baking sheet to oven; turn off oven and let profiteroles dry slightly, about 5 minutes. Cool completely on baking sheet on wire rack.
Glaze:
Place chocolate, water and sugar in a small saucepan over low heat. Cook, stirring gently, until melted and smooth, about 3 minutes. Remove from heat; stir in butter and vanilla extract.
Assembly:
Heat oven to 325°F. Place profiteroles on a baking sheet and warm in oven 5 minutes or until crisp. Cut in half crosswise and remove any soft undercooked membrane. Fill each bottom with an ice cream ball and replace top. Place 3 profiteroles on each serving dish and drizzle with warm chocolate glaze. Serve with remaining chocolate glaze.
Note: Scoop the ice cream balls up to 3 days ahead and freeze in a covered container to make assembling a snap. Profiteroles and chocolate glaze can be prepared up to 3 days ahead.
[b][size=150]Peppermint Profiteroles[/size]
Ingredients:
Profiteroles:[/b]
1 cup water
1 1/2 sticks (3/4 cup) unsalted butter, cut into bits
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs, at room temperature
[b]Chocolate Glaze:[/b]
8 oz semisweet chocolate, chopped
1/3 cup water
1/3 cup sugar
3 Tbsp unsalted butter, softened
1 1/2 tsp vanilla extract
36 mini-scoops light peppermint ice cream or ice cream of choice (from a 1.5-qt container)
[b]Preparation:[/b]
Heat oven to 425°F. Line two large baking sheets with parchment or nonstick foil.
[b]
Profiteroles:[/b]
In medium saucepan, bring water, butter and salt to a boil, stirring until butter is melted. Reduce heat to medium; add the flour all at once and cook, beating with a large wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, about 2 minutes.
Using a handheld mixer, beat in eggs, one at a time, beating well after each addition, until dough is smooth. Using a mini–ice cream or cookie dough scoop (or a rounded Tbsp per profiterole), scoop out 36 balls of dough and place 2 in. apart on prepared baking sheets. Bake until puffed and golden, about 26 to 28 minutes.
Remove baking sheet from oven; slit the side of each profiterole with a paring knife. Return baking sheet to oven; turn off oven and let profiteroles dry slightly, about 5 minutes. Cool completely on baking sheet on wire rack.
[b]Glaze:[/b]
Place chocolate, water and sugar in a small saucepan over low heat. Cook, stirring gently, until melted and smooth, about 3 minutes. Remove from heat; stir in butter and vanilla extract.
[b]Assembly:[/b]
Heat oven to 325°F. Place profiteroles on a baking sheet and warm in oven 5 minutes or until crisp. Cut in half crosswise and remove any soft undercooked membrane. Fill each bottom with an ice cream ball and replace top. Place 3 profiteroles on each serving dish and drizzle with warm chocolate glaze. Serve with remaining chocolate glaze.
Note: Scoop the ice cream balls up to 3 days ahead and freeze in a covered container to make assembling a snap. Profiteroles and chocolate glaze can be prepared up to 3 days ahead.