Profiteroles ~ Cream Puffs
Filled with banana cream and drizzled with chocolate sauce.
Pronounced: pro fee tuh rol
INGREDIENTS:
FOR THE CREAM PUFFS:
1 cup water
1 stick (1/2 cup) butter
1 cup flour
1/4 teaspoon salt
4 eggs
FOR THE FILLING:
1 banana
1 oz. confectioner's sugar
1 cup heavy cream
1 packet of Whip-It (optional)
FOR THE CHOCOLATE SAUCE:
1 cup confectioner's sugar
1/3 cup cocoa
1/4 cup evaporated milk
1 stick (1/2 cup) butter
1 teaspoon vanilla extract
For the puffs:
Grease two baking sheets. Preheat the oven to 375F.
Put the butter, water and salt together in a heavy bottomed pan, bring to a boil. When mixture is at a rolling boil, remove from heat and add flour all at once. Beat vigorously, the mixture will pull away from the sides of the pan and form a ball. Add the eggs, one at a time, beating well after each addition. Allow the mixture to cool for 1 minute.
Using 2 teaspoons, load one with the mixture. Using the back of the other spoon, push the mixture onto the baking sheets. Try to keep the portions similar in size. They will double in size, so space them out on the cookie sheets. Put into the preheate oven for 40 minutes. After 40 minutes, check to see that they are just barely brow. They should look firm and dry. Remove from the oven and cut a silt across each one to allow the steam to escape. This will also give you room to add the filling. Allow to cool.
For the filling:
Mash one banana with the confectioner's sugar. Whip the heavy cream, adding the WhipIt if desired. The cream should form peaks. Fold in the banana/sugar. Fill the profiterole using a smalll spoon or piping bag.
For the chocolate sauce: Put the sugar and cocoa into a saucepan. Stir in the evaporated milk, place over medium heat and bring to a boil, stirring constantly. Remove from heat and allow to cool 2 minutes.
Stir in the butter and vanilla extract.
To serve:
Arrange the filled profiteroles on a serving platter and drizzle the chocolate sauce over them. Put the remaining sauce into a small jug and serve alongside.
B-man
