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Profiteroles (cream puffs) Recipe

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This recipe for Profiteroles (cream puffs), by , is from The Warner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Warner

Category:
Category:

Ingredients:  
Ingredients:  
1 cup milk
1/4 pound butter
1 cup flour
4 extra large eggs
1/2 cup heavy cream
12 oz. Semi sweet chocolate chips
2 Tbl. honey
2 Tbl. prepared coffee
Good vanilla ice cream

Directions:
Directions:
Pre heat oven to 425

Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it
with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with a steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.

Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 wide and 1 inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff so the steam can escape. Set aside to cool.

For the chocolate sauce, place the cream and the chocolate chips in a bowl set over simmering water and stir just until the chips have melted. Add the coffee and the honey stir in the heavy cream. When cool fill the puff with 1 Tbl. of filling.
Serve with a good ice cream

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
1 hour

 

 

 

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