Yield: 10 Puffs
|4 cups||Orange sherbet|
|1¼ cup||All-purpose flour|
|4 \N||Eggs, beaten|
|¾ cup||Whipping cream|
|6 ounces||Semisweet chocolate, chop|
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