Free Recipe Choc n Spice Profiteroles
Recipe Type: Free Cookie Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Choc n Spice Profiteroles Recipe
1/2 c All-purpose flour
2 tb All-purpose flour
1 ts Ground cinnamon
2/3 c Water
1/4 c Butter, diced
1-1/2 ts Butter, diced
2 Eggs, beaten
1-1/4 c Whipping cream
1 tb Powdered sugar
2 ts Coffee flavoring
4 oz Semisweet chocolate, broken
-in pieces
2 tb Tia Maria
2 tb Light corn syrup
2 ts Superfine sugar
Choc n Spice Profiteroles Preparation
Preheat oven to 400’F. (205’C.). Lightly grease several baking sheets. Sift flour and 1/2 teaspoon of cinnamon onto waxed paper. Pour water into a saucepan. Add 3-1/2 tablespoons butter and heat gently until butter melts. Do not allow water to boil before butter melts. Rapidly bring to a boil, remove form heat and add flour all at once. Using a wooden spoon, stir quickly to form a smooth mixture. Return pan to medium heat a few seconds and beat well until dough forms a smooth ball and leaves sides of pan clean. Remove from heat and cool slightly. Gradually add eggs, a little at a time, beating well after each addition to form a smooth shiny dough. Transfer dough to a pastry bag fitted with a 3/4 plain tube. Pipe 24 small balls onto greased baking sheets. Bake in preheated oven 20 minutes, then reduce oven temperature to 350’F. (175’C.) and continnue cooking 15-20 minutes longer or until well risen, crisp and sound hollow when tapped on bottoms. Make a slit in side of each pastry to allow steam to escape. Cool on a wire rack. Whip cream, powdered sugar and coffee flavoring until thick. Spoon into a pastry bag fitted with a small star tube. Pipe cream into pastry or use a teaspoon to fill pastry with cream. Arrange profiteroles in a pyramid-shape on a serving dish. Melt chocolate and remaining butter in a heatproof bowl set over a pan of gently simmering water. Stir in Tia Maria and corn syrup and continue stirring until sauce is smooth and coats back of a spoon. Spoon chocolate sauce over profiteroles and let stand a few minutes. Mix remaining 1/2 teaspoon of cinnamon with superfine sugar and sprinkle over profiteroles. NOTE: Profiteroles are at their best served 2 hours after assembling when they have softened slightly. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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