Choc 'n' spice profiteroles
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Choc 'n' spice profiteroles
  Cookies    Chocolate    Spices  
Last updated 6/12/2012 1:15:01 AM. Recipe ID 44219. Report a problem with this recipe.
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      Title: Choc 'n' spice profiteroles
 Categories: Cookies, Chocolate
      Yield: 6 Servings
    1/2 c  All-purpose flour
      2 tb All-purpose flour
      1 ts Ground cinnamon
    2/3 c  Water
    1/4 c  Butter, diced
  1 1/2 ts Butter, diced
      2    Eggs, beaten
  1 1/4 c  Whipping cream
      1 tb Powdered sugar
      2 ts Coffee flavoring
      4 oz Semisweet chocolate, broken
           -in pieces
      2 tb Tia Maria
      2 tb Light corn syrup
      2 ts Superfine sugar
  Preheat oven to 400'F. (205'C.). Lightly grease several baking sheets.
  Sift flour and 1/2 teaspoon of cinnamon onto waxed paper. Pour water
  into a saucepan. Add 3-1/2 tablespoons butter and heat gently until
  butter melts. Do not allow water to boil before butter melts. Rapidly
  bring to a boil, remove form heat and add flour all at once. Using a
  wooden spoon, stir quickly to form a smooth mixture. Return pan to
  medium heat a few seconds and beat well until dough forms a smooth
  ball and leaves sides of pan clean.
  Remove from heat and cool slightly. Gradually add eggs, a little at a
  time, beating well after each addition to form a smooth shiny dough.
  Transfer dough to a pastry bag fitted with a 3/4" plain tube. Pipe 24
  small balls onto greased baking sheets.
  Bake in preheated oven 20 minutes, then reduce oven temperature to
  350'F. (175'C.) and continnue cooking 15-20 minutes longer or until
  well risen, crisp and sound hollow when tapped on bottoms. Make a
  slit in side of each pastry to allow steam to escape. Cool on a wire
  Whip cream, powdered sugar and coffee flavoring until thick. Spoon
  into a pastry bag fitted with a small star tube. Pipe cream into
  pastry or use a teaspoon to fill pastry with cream. Arrange
  profiteroles in a pyramid-shape on a serving dish.
  Melt chocolate and remaining butter in a heatproof bowl set over a
  pan of gently simmering water. Stir in Tia Maria and corn syrup and
  continue stirring until sauce is smooth and coats back of a spoon.
  Spoon chocolate sauce over profiteroles and let stand a few minutes.
  Mix remaining 1/2 teaspoon of cinnamon with superfine sugar and
  sprinkle over profiteroles.
  NOTE: Profiteroles are at their best served 2 hours after assembling
  when they have softened slightly.

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Recipe ID 44219 (Apr 03, 2005)

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