Desserts

Profiteroles with chocolate sauce & Chantilly cream

Look how hot this stuff looks! I’d like to take all of the credit, but some comes from the iPhone 4S and Camera+. And if you want to go further, tons of credit goes to my driveway for smashifying my old iPhone and its camera, forcing me to upgrade.

I don’t do dessert. I don’t do pastry. To be honest, “dessert” is probably the emptiest tab on this site. So in an attempt to round out my repertoire and punch my diet in the face, here’s some cream puffs from Gordon Ramsay.

Recipe courtesy of Gordon Ramsay’s Cook With Me
Yields 30

1/2 cup milk
3/4 cup water
5 oz. flour
3-1/2 oz. butter
1 tsp. sugar
1/2 tsp. salt
4 medium eggs

6 oz. 70% dark chocolate
1 oz. butter
3 tbsp. honey
1/2 cup whole milk

1 vanilla pod or 1 tsp. vanilla extract
1-14 cups whipping cream
2 tbsp. powdered sugar

Heat the milk, water, butter, sugar and salt over low heat. Once the butter is melted, bring it to a rolling boil, turn off the heat, and tip in the flour. Beat with a wooden spoon until the mixture starts to come away from the side of the pan. Add the eggs, one at a time, and beat those too until you have a smooth paste. If you’re enjoying all of this beating, take a break and consider anger management therapy. It’s probably for the best.

Line a baking sheet with wax paper. Spoon the goop and goo (read: choux pastry) into a piping bag. Pipe about 30 walnut-sized balls onto the baking sheet, placed well apart. Wet the tip of your finger, then level off the peaked tops of the pastry balls and bake in a 400 degree oven for 20 minutes.

Cool.

To make the chocolate sauce, break the chocolate into small pieces in a heatproof bowl over simmering water to melt. Add the butter and honey, then stir in the milk until you have a smooth sauce.

Finally, for the cream, mix the vanilla (pod or extract) with the cream and powdered sugar. Whisk until you have a sort of soft meringue thing going on.

Spoon the meringue cream into another piping bag. Pierce the choux bun with the tip and pipe in the cream.

Drizzle the chocolate and some powdered sugar over the profiteroles.

Serve.

And when you do serve them, it’s “profiteroles.” Not “proletariat.”

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