Sherbet cream puffs

10 Puffs

Ingredients

Quantity Ingredient
4 cups Orange sherbet
1 cup Water
½ cup Butter
pinch Salt
1¼ cup All-purpose flour
4 Eggs, beaten
1 Egg
1 tablespoon Water
¾ cup Whipping cream
6 ounces Semisweet chocolate, chop

Directions

CHOUX PASTRY

GLAZE

CHOCOLATE SAUCE

Large size variation of French "profiteroles" 1. Line baking sheet with parchment paper or grease and dust with flour. Trace ten 2-½-inch circles, 2 inches apart, on paper; set aside.

Choix Pastry: In heavy saucepan, bring water, butter and salt just to boil over high heat; remove from heat. Add flour all at once; stir vigorously with wooden spoon until mixture comes away from side of pan in smooth ball.

2. Reduce heat to medium-low and cook, stirring constantly, for 2 minutes or until coating begins to form on bottom of pan. Turn out into large bowl; stir for 30 seconds to cool slightly.

3. Make a well in centre of flour mixture. Using electric mixer, beat in eggs, one-quarter at a time, beating well after each addition; beat until smooth, shiny, and pastry just holds its shape when lifted.

4. Using large pastry bag fitted with ½-inch wide star tip and starting at centre, pipe pastry to fill each circle, raising bag while continually piping to form 2 smaller circles on top to resemble beehive. (Or drop by ¼ cup, spreading with spoon to cill circle and shaping to form beehive.

5. Glaze: Beat egg with water; brush quickly over pastry, making sure none drips onto paper. Bake in 425F 220C oven for 20 minutes. Reduce heat to 375F 190C; Bake for 10-15 minutes or until golden and crisp.

with sharp knife, pierce small hole in side of each. Bake 5 minutes.

Turn off oven; let cream puffs stand in oven for 10 minutes to dry.

Transfer to rack; let cool.

6. Chocolate sauce: Meanwhile, in heavy saucepan, bring cream to boil. Pour over chocolate in bowl, whisking until melted.

[Sauce can be refrigerated in airtight container for up to 2 weeks; reheat gently to liquify.]

Cut cream puffs in half horizontally. Scoop sherbet into bottom half; replace top. Drizzle with chocolate sauce.

Variation: Frozen Ice-Cream Puffs: Remove moist bits of dough inside cream puffs. Substitute 4 cups vanilla, chocolate or raspberry ice cream for sherbet. Freeze for at least 2 hours or until solid; wrap individually and store in airtight container for up to 1 week. To serve, let stand at room temperature for 5 minutes before drizzling with hot chocolate sauce. Source: Canadian Living magazine, Nov 95 Presented in article "Cooking Lesson" Recipe by Canadian Living Test Kitchen

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