(image from huggingthecoast.com)I found these two recipes from one of my favorite websites, Epicurious, and am now rethinking the whole "one cannot hurt"...maybe TWO cannot hurt! Enjoy!
(image from www.Epicurious.com, photo by: Deborah Jones)Cream Puffs with Vanilla Ice Cream and Chocolate Sauce
Epicurious, October 2004
by Thomas Keller
Yield: Makes 4 servings
Profiteroles: I've been eating chocolate éclairs all my life, which is why pâte à choux–based desserts take me back to my childhood. Cream and chocolate are ideal accompaniments, whether in a cream-filled éclair or, as in these profiteroles, in the form of ice cream and warm chocolate sauce.
This recipe makes enough batter for about four dozen profiteroles (it is not one that can be cut down easily); pipe the extra onto a Silpat or parchment-lined baking sheet and freeze. Bake frozen profiteroles directly from the freezer, extending the cooking time at 350°F as necessary. Eat them the day they are baked.
Ingredients:
1 cup water
5 1/3 tablespoons (about 3 ounces) unsalted butter
1 tablespoon plus 1 teaspoon sugar
1/8 teaspoon kosher salt
1 cup all-purpose flour
4 to 5 large eggs
1 1/2 cups Chocolate Sauce
1 1/2 cups Vanilla Ice Cream
Preparation:
Preheat the oven to 450°F.
Line one baking sheet with a Silpat and a second one with parchment paper (or line both sheets with parchment if you don't have a Silpat). Set up a heavy-duty mixer with the paddle attachment.
Combine the water, butter, sugar, and salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still damp.
Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added. Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and there will be the nutty aroma of cooked flour.
Immediately transfer the dough to the mixer bowl and mix for a few seconds to release some of the heat from the dough. With the mixer on medium speed, add 4 eggs, one at a time, beating until each egg is completely incorporated before adding the next one; scrape down the sides of the bowl as necessary. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should fall off the spatula very slowly; if it doesn't move at all or is very dry and falls off in one clump, beat in the additional egg.
Place the dough in a pastry bag fitted with a 1/2-inch plain tip. Pipe 15 disks (this will give you 3 extras for testing) about 1 1/2 inches across and just under 1/2 inch thick on the Silpat-lined baking sheet, leaving about 1 1/2 inches between them, as they will expand when baked. Pipe the remainder on the other sheet. (You will have about 4 dozen in all.) Bake the 15 puffs for the recipe and freeze the ones on the second baking sheet until firm, then transfer to a freezer container and freeze for another time.
Bake the puffs for 10 minutes, turn the sheet around, turn the oven down to 350°F, and bake 15 minutes more. Remove one puff and break it open: It should be hollow inside and not gooey or eggy; if it is still moist, return it to the oven and check in 5 minutes. Cool the puffs completely on the baking sheet. Store in an airtight container until serving time.
To serve:
Preheat the oven to 300°F.
Warm the chocolate sauce in a double boiler or a microwave. Warm the profiteroles on a baking sheet in the oven.
Split each profiterole in half and arrange 3 on each plate. Place a small scoop of ice cream in the bottom half of each profiterole and top with the lid. Spoon the sauce over.
(image from www.epicurious.com, photo by: Mark Thomas)Mango-Filled Cream Puffs with Spiced Mango-Mojito Sauce
Bon Appétit, May 2006
Allen Susser
Yield: Makes 8 servings
Ingredients:
Puffs
1 cup whole milk
1/2 cup (1 stick) unsalted butter, diced
1/4 teaspoon salt
3/4 cup all purpose flour
4 large eggs
2 large egg yolks
Filling
2 cups 1/3-inch cubes peeled pitted mango (from about 4 large; see Test-Kitchen Tip below for details)
1 cup chilled sour cream
1 cup chilled whipping cream
1 cup powdered sugar, divided
Spiced Mango-Mojito Sauce (recipe follows below!)
Preparation of Mango Filled Cream Puffs:
For puffs:
Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy large saucepan over medium-high heat, stirring until butter melts. Add flour all at once. Reduce heat to medium and stir with wooden spoon until dough forms ball and some batter films bottom of pan thickly, about 4 minutes. Transfer dough to medium bowl and cool 5 minutes. Using electric mixer, beat in eggs and yolks 1 at a time.
Drop dough by generous tablespoonfuls 3 inches apart onto baking sheets, making about 24 puffs. Smooth tops with wet fingertips.
Bake puffs 15 minutes. Reverse sheets and bake puffs until deep golden, about 10 minutes longer. Make small slit in side of each puff. Return to oven, turn off heat, and let dry 15 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
For filling:
Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.
Cut cream puffs horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining 1/2 cup powdered sugar over.
Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.
Ingredients for Spiced Mango-Mojito Sauce:
2 large mangoes, peeled, pitted, diced
6 tablespoons plain whole-milk yogurt
4 tablespoons (or more) sugar
3 tablespoons spiced rum
1 tablespoon fresh Key lime juice
1 1/2 teaspoons (packed) finely chopped fresh mint
Preparation of Spiced Mango-Mojito Sauce:
Purée mangoes in blender or processor until smooth. Transfer 1 1/2 cups purée to medium bowl (reserve remaining purée for another use). Mix yogurt, 4 tablespoons sugar, spiced rum, fresh lime juice, and chopped mint into purée. Sweeten sauce to taste with more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate.)
Test-Kitchen Tip:
To cut a mango, stand it on one long side. Slice off the "cheek" on each side, as close to the pit as possible. Cut crosshatch pattern in each cheek (but do not cut through skin). Turn inside out so flesh pops up, then cut off cubes with knife. Cut off remaining fruit from the pit, then peel and dice.
Visit Jet-Chef.com to find a caterer, personal chef or restaurant for your special meal or occasion!
Are you a caterer, personal chef or restaurant and want to be part of the Jet-Chef.com success? Log on to Jet-Chef.com and start your listing today with a FREE, NO OBLIGATION 6-month membership! Contact us via email at info@imaiusa.com or call us toll-free at 1-877-774-1255.
No comments:
Post a Comment