Profiteroles

(photo taken from www.theenvelope.latimes.com)

Profiteroles (pronounced pruh-FIHT-uh-rohl) are a crispy French puff pastry traditionally served with a scoop of vanilla ice cream and topped with chocolate ganache. I first had profiteroles while dining with my sweetie on a once in a lifetime trip to Paris in 2007. They forever changed me. (Of course I suppose that it coulda been Paris, too!) So simple and yet so delicious, I vowed to make my own in hope of reliving our magical dinner from the comfort of our own home. Although a little time consuming, they are truly easy to make and provide for a lovely end to a dinner party or a romantic dinner for you and your someone special.

INGREDIENTS:

Choux Pastry:

1/2 cup all purpose flour 1/2 teaspoon granulated white sugar

1/4 teaspoon salt

1/4 cup (4 tablespoons) unsalted butter

1/2 cup water

2 large eggs, lightly beaten

Chocolate Ganache:

4 ounces bittersweet chocolate, cut into pieces

1/2 cup heavy whipping cream

1 tablespoons unsalted butter

1/2 tablespoons brandy

Filling:

Good Vanilla Ice Cream

DIRECTIONS:

Choux Pastry: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

In a bowl sift together the flour, sugar and salt. Set aside.

Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick sticky paste. Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 30 to 40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack. (The puffs can be frozen. Defrost the puffs and then reheat in a 350 degree F (177 degree C) oven for 5 to 10 minutes, or until crisp. Cool before filling with ice cream.)

Chocolate Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Use immediately. (The ganache can be made ahead and stored in the refrigerator for up to a week. Reheat in a heatproof bowl set over a saucepan of simmering water.)

Cut puffs in half. Fill with ice cream and top with ganache. Serve in three's.