Profiteroles With Chocolate Sauce And Ice Cream Recipes

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CLASSIC FRENCH PROFITEROLES



Classic French Profiteroles image

The perfect combination of crunchy and chewy, warm and cold, light yet decadent,... With their Choux Pastry Buns, Vanilla Ice Cream and Warm Chocolate Sauce, Profiteroles are probably one of the most iconic French Dessert ever for a reason: they are simply heavenly!

Provided by A Baking Journey

Categories     afternoon tea     Dessert

Time 55m

Number Of Ingredients 11

40 gr (3 tbsp ) Unsalted Butter
20 gr (1 1/2 tbsp) Brown Sugar
50 gr (1/3 cup) Plain Flour
125 ml (1/2 cup) Water
60 gr (1/4 cup) Unsalted Butter
15 gr (1 tbsp) Caster Sugar
75 gr (1/2 cup) Plain Flour
2 Eggs
500 ml (2 cups) Vanilla Ice Cream (or to taste)
150 gr (5,5 oz) Dark Cooking Chocolate
150 ml (1/2 cup + 2 tbsp) Full Cream Milk

Steps:

  • Melt the Butter and set aside to cool down. In a small bowl, mix the Flour and Brown Sugar. Pour over the melted Butter and stir with a fork or a small spatula until completely combined.
  • Place the dough between two sheets of baking paper and spread as thinly as possible with a rolling pin. Place on a flat tray and transfer in the fridge to set for about 30 minutes.
  • Place the Water, Butter and Sugar in a medium size pot on medium heat and leave to heat up until the butter and sugar have melted.
  • Away from the heat, drop in the Flour at once. Using a wooden spoon or stiff spatula, stir the batter until it starts to come together then place back on the stove over low heat. Keep stiring to dehydrate the pastry as much as possible (at least a couple of minutes) to remove as much moisture as possible until you see a thin film create at the bottom of the pan (see note 1).
  • Transfer into a large clean bowl (or the bowl of your Stand Mixer) and leave to cool down for 10 to 15 minutes. The batter should be at room temperature (or at least not steaming hot).
  • Beat the eggs together in a seperate bowl. Slowly start to add the mixed eggs into the batter, a little bit at the time. Mix well between each addition of eggs until they are fully incorporated, then add a little bit more eggs and repeat (it is easier to do this step with a Stand Mixer). The pastry should be fluid and shiny, not too liquid or too hard (see note 2).
  • Preheat your oven on 180'C / 350'F and grease the bottom of a baking tray (wipe any excess of grease with a paper towel).
  • Place the Choux Pastry in a piping bag with a large round nozzle. Pipe small mounds of pastry, leaving room between each choux as they will puff in the oven.
  • Optional: Take the Craquelin out of the fridge. Use a small cookie cutter, about the size of each choux, to cut out the craquelin and place them over each choux.
  • Put in the oven for 20 minutes or until puffed and golden, then open the oven door to let the steam out and directly re-close it. Leave them to bake for another 10 to 15 minutes - If they Choux are not baked enough, they will fall down once cold. Transfer the Choux on a cooling rack and leave to cool down completely.
  • Finely chop the Dark Cooking Chocolate and place in a heat proof bowl.
  • In a small pot, heat up the milk until it starts to boil then directly remove from the heat and pour over the chopped chocolate. Wait 30 seconds then stir with a spatula to melt the chocolate. Keep stiring until the chocolate is fully melted, shiny and glossy (see note 3)
  • When ready to serve, slice each Choux in half. Place a scoop of Vanilla Ice Cream on the bottom of each Choux and place the Choux lid back on. Re-heat the Chocolate Sauce to be fluid if needed then pour it over the Profiteroles. Serve straight away.

Nutrition Facts : Calories 165 kcal, Carbohydrate 15 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 39 mg, Sodium 33 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

CHOCOLATE ICE CREAM PROFITEROLES



Chocolate Ice Cream Profiteroles image

Profiteroles are among the most irresistible desserts. They are essentially dolled-up cream puffs, usually drizzled with chocolate sauce and sprinkled with chopped nuts. Adding dark chocolate ice cream catapults them heavenward, to everyone's delight. More romantic recipes, from dinner for two to chocolate for all, can be found here.

Provided by David Tanis

Categories     snack, ice creams and sorbets, dessert

Time 1h15m

Yield 24 profiteroles

Number Of Ingredients 10

2 ounces/60 grams raw shelled hazelnuts (optional)
1/4 pound/113 grams unsalted butter (1 stick)
1/4 teaspoon salt
1 cup/150 grams all-purpose flour
4 eggs, plus 1 egg lightly beaten for glaze
1 cup/120 milliliters heavy cream, chilled
1 tablespoon granulated sugar
1 quart/1 liter chocolate hazelnut ice cream (see recipe), or other ice cream
1 cup/240 milliliters warm bittersweet chocolate sauce (see recipe), or other chocolate sauce
Confectioners' sugar, for garnish

Steps:

  • Heat oven to 425 degrees. If using hazelnuts, place on a baking sheet and roast until quite dark, about 10 minutes. Let cool slightly, then use a clean kitchen towel to rub off skins, discarding the skins. Crush nuts coarsely with a rolling pin or meat mallet and set aside.
  • To make the puffs, put 1 cup/240 milliliters water, the butter and the salt in a saucepan over high heat and bring to a boil. Add flour and stir with a wooden spoon until mixture comes together and forms a sticky ball. Lower heat to medium and continue to cook, stirring, for a minute or 2 more.
  • Transfer dough to the bowl of a stand mixer fitted with paddle attachment. Mix at medium speed to cool dough slightly, then increase speed and begin to add 4 eggs, 1 at a time. Make sure each egg is fully incorporated into dough before adding the next. When all eggs have been added, scrape down sides of bowl and beat again until dough is smooth and glossy.
  • Line a pair of 12-by-18-inch baking sheets with parchment. Put dough in a pastry bag (or use two soup spoons) and form mounds that are 21/2 inches in diameter, 12 mounds per sheet, spaced evenly. Brush each mound with beaten egg, smoothing pointy tops with a finger. Bake for 10 minutes at 425 degrees, then reduce heat to 375 degrees and continue baking until puffs are well browned and crisp, about 25 minutes more. Cool to room temperature. (If desired, puffs may be baked in advance, frozen and recrisped at 400 degrees for 10 minutes.)
  • Put cream and sugar in a small mixing bowl and whip to a soft, light consistency.
  • To assemble profiteroles, cut puffs in half horizontally. Place 2 tablespoons softly whipped cream on the bottom half of each puff, then a scoop of ice cream. Replace the tops. Transfer filled profiteroles to dessert plates or bowls, 2 per serving. Drizzle with warm chocolate sauce and sprinkle with reserved crushed hazelnuts, if using. Dust with confectioners' sugar and serve immediately.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 62 milligrams, Sugar 6 grams, TransFat 0 grams

PROFITEROLES WITH CHOCOLATE SAUCE AND ICE CREAM



Profiteroles with Chocolate Sauce and Ice Cream image

The chocolate sauce recipe for this delicious dessert is from chef Michel Roux's cookbook, "Pastry: Savory and Sweet."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 to 3 dozen

Number Of Ingredients 9

1 large egg
Pate a Choux
Vanilla ice cream
Confectioners' sugar
9 ounces bittersweet chocolate, finely chopped
1 cup milk
3 tablespoons heavy cream
1/4 cup superfine sugar
2 tablespoons butter, diced

Steps:

  • Preheat oven to 375 degrees. Whisk together egg with 1 tablespoon water in a small bowl for the egg wash. Set aside.
  • Line two large baking sheets with parchment paper. Transfer Pate a Choux to a pastry bag fitted with a 5/8-inch plain tip. Pipe dough into 2-inch rounds about 1 inch apart. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffed and golden brown, about 25 minutes. The profiteroles should feel light and airy. Remove puffs from oven and transfer sheets to wire racks to cool completely.
  • Make the chocolate sauce: Place chocolate in a heatproof bowl over a pan of hot water to melt gently, stirring occasionally with a wooden spoon. Put the milk, cream, and superfine sugar into a pan and bring to a boil, whisking continuously. Take off the heat. Still whisking, pour on the melted chocolate, then return to the heat. Still whisking, let the sauce bubble briefly over medium heat. Turn off the heat and whisk in the pieces of butter, one at a time. Pass the sauce through a fine chinois into a bowl, cover with plastic wrap, and keep warm in a bain-marie.
  • Using a serrated knife, slice off the top third of each puff; set aside. Place a scoop of ice cream on the bottom of each puff; replace tops. Dust with confectioners' sugar and drizzle with chocolate sauce. Serve immediately.

PROFITEROLES WITH COFFEE ICE CREAM



Profiteroles with Coffee Ice Cream image

Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry (the same dough that cream puffs are made from), then drizzle it with full-bodied chocolate sauce.

Provided by Shelley Wiseman

Categories     Mixer     Chocolate     Dessert     Freeze/Chill     Kid-Friendly     Spring     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 16

For profiteroles:
1 quart coffee ice cream
6 tablespoons unsalted butter, cut into pieces
3/4 cup water
1/4 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
For chocolate sauce:
1/2 cup sugar
1 cup heavy cream
7 ounce fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1/2 teaspoon pure vanilla extract
1 tablespoon Cognac or brandy (optional)
Equipment:
Equipment: a small (about 1 1/2-inch) ice cream scoop; a large pastry bag fitted with a 3/4-inch plain tip
large pastry bag fitted with a 3/4-inch plain tip

Steps:

  • Make profiteroles:
  • Chill a small metal baking pan in freezer. Form 18 ice cream balls with scoop and freeze in chilled pan at least 1 hour (this will make serving faster).
  • Preheat oven to 425°F with rack in middle. Butter a large baking sheet.
  • Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted. Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.
  • Add eggs 1 at a time, beating well with an electric mixer after each addition.
  • Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet.
  • Bake until puffed and golden brown, 20 to 25 minutes total. Prick each profiterole once with a skewer, then return to oven to dry, propping oven door slightly ajar, 3 minutes. Cool on sheet on a rack.
  • Make chocolate sauce:
  • Heat sugar in a 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.
  • Remove from heat, then add cream and a pinch of salt (mixture will bubble and steam). Return to heat and cook, stirring, until caramel has dissolved.
  • Remove from heat and add chocolate, whisking until melted, then whisk in vanilla and Cognac (if using). Keep warm, covered.
  • Serve profiteroles:
  • Halve profiteroles horizontally, then fill each with a ball of ice cream. Put 3 profiteroles on each plate and drizzle generously with warm chocolate sauce.

PROFITEROLES WITH CHOCOLATE SAUCE



Profiteroles with chocolate sauce image

Nigella's easy profiteroles are a classic, filled with a simple vanilla cream and covered in chocolate sauce.

Provided by Nigella Lawson

Categories     Desserts

Yield Makes 18-20

Number Of Ingredients 8

100g/3½oz butter
125g/4oz plain flour, sifted
4 free-range eggs
250ml/9fl oz double cream
½ tsp vanilla essence
2 tbsp caster sugar
100g/3½oz dark chocolate (minimum 70% cocoa solids)
3 tbsp double cream

Steps:

  • Preheat the oven to 200C/400F/Gas 7.
  • Place the butter into a pan with 300ml/½pt water and heat gently until the butter has melted.
  • Add the flour and beat with a wooden spoon until the mixture looks like roughly mashed potato.
  • Add the eggs, one at a time, stirring well to combine each egg before adding the next, until the mixture becomes smooth and glossy.
  • Spoon equal portions of the mixture (about one tablespoonful) onto baking trays lined with slightly damp baking parchment and place into the oven to bake for 20 minutes, or until golden-brown and puffed up.
  • Remove from the oven and make an incision into the side of each profiterole to allow the steam to escape, then return to the oven for 1-2 minutes to let the profiteroles dry out. Place onto a wire rack to cool.
  • For the filling, whip together the cream and vanilla essence until soft peaks form when the whisk is removed, then gently fold in the caster sugar.
  • When the profiteroles are completely cold, pipe the cream into each profiterole, through the incision, and arrange on a serving dish.
  • For the chocolate sauce, place the chocolate and the cream into a heatproof bowl over a pan of barely simmering water. Do not allow the bowl to touch the water. When the chocolate has melted, stir the sauce and pour all over the pile of profiteroles on the dish and serve immediately.

PROFITEROLES WITH CHOCOLATE SAUCE



Profiteroles with Chocolate Sauce image

Provided by Anne Burrell

Categories     dessert

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 11

1/2 stick (4 tablespoons) butter
Pinch salt
1/2 cup all-purpose flour
2 eggs
Pinch ground cinnamon
4 ounces semisweet or dark chocolate
1/4 cup heavy cream
2 tablespoons butter
1 tablespoon corn syrup
1 good pinch ground cinnamon
High-quality vanilla, coffee or dulce de leche ice cream, for filling

Steps:

  • For the profiteroles: Preheat the oven to 425 degrees F.
  • In a small saucepan, combine 1/2 cup water, the butter and the salt and bring to a boil. Reduce the heat, add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball with a slightly sweaty sheen to it, and has pulled away from the pan. Transfer to a mixing bowl and let cool for 3 to 4 minutes; the mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer, or lots of good old-fashioned elbow grease, beat in the eggs one at a time; do not add the second egg until the first is fully incorporated. Add in the cinnamon and beat for another second to combine.
  • Transfer the mixture to a pastry bag equipped with a large straight tip, and pipe 1-inch balls onto a baking sheet lined with parchment paper. Be sure to leave at least 1 inch between each of the balls¿they grow! When done, dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Bake in the preheated oven for 20 to 25 minutes, rotating the baking sheet halfway through to ensure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.
  • For the chocolate sauce: Fill a saucepan with 1 inch of water and bring to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with the boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the cream, butter, corn syrup and cinnamon and stir until the chocolate has melted and everything is combined. This is a pretty quick process. Once the chocolate has melted, remove it from the double boiler set-up.
  • When ready to serve, cut the profiteroles in half horizontally and fill them with ice cream. Top with warm chocolate sauce.

PROFITEROLES WITH CHOCOLATE SAUCE



Profiteroles with Chocolate Sauce image

Provided by Tyler Florence

Categories     dessert

Time 1h15m

Yield 24 profiteroles or 8 to 12 servings

Number Of Ingredients 12

3/4 cup heavy cream
1 tablespoon butter
1/2 pound semisweet chocolate, cut in chunks
1/4 teaspoon pure vanilla extract
1 cup water
1/2 cup (1 stick) unsalted butter
1 teaspoon sugar
Pinch salt
1 cup sifted all-purpose flour
1 teaspoon baking powder
3 large eggs
1 quart vanilla ice cream

Steps:

  • Combine the cream and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil. Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth. May be served warm or chilled.;
  • Profiteroles: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  • To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot. Remove from the heat and scrape the dough into a mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit. Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
  • Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible. You can use a pastry bag fitted with a star tip or a large spoon, your choice. Place the pans in the oven and bake for 10 minutes.
  • Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before filling.
  • Using a serrated knife, slice the pastry puffs almost in 1/2. Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream. Drizzle the chocolate sauce over the top; garnish with powdered sugar and fresh mint if desired.

CHOCOLATE PROFITEROLES WITH COFFEE ICE CREAM AND BITTERSWEET CHOCOLATE SAUCE



Chocolate Profiteroles with Coffee Ice Cream and Bittersweet Chocolate Sauce image

Categories     Mixer     Chocolate     Dessert     Bake     Freeze/Chill     Kid-Friendly     Chill     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 profiteroles, serving 4

Number Of Ingredients 14

For the profiteroles
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
3 tablespoons unsalted butter, cut into bits
1/4 cup plus 2 tablespoons water
1 tablespoon granulated sugar
2 large eggs
coffee ice cream
confectioners' sugar for sprinkling the profiteroles if desired
For the chocolate sauce:
6 ounces fine-quality bittersweet chocolate, chopped
3 tablespoons water
1/4 cup heavy cream
2 tablespoons Kahlûa or other coffee-flavored liqueur, or to taste

Steps:

  • Make the profiteroles:
  • Into a bowl sift together the flour and the cocoa powder. In a small heavy saucepan combine the butter, the water, the granulated sugar, and a pinch of salt and bring the mixture to a boil over high heat, stirring until the butter is melted. Reduce the heat to moderate, add the flour mixture, and cook the mixture, beating it with a wooden spoon, until it pulls away from the side of the pan, forming a ball. Transfer the mixture to a bowl and with an electric mixer at high speed beat in the eggs, 1 at a time, beating well after each addition. Drop the mixture by rounded tablespoons onto a buttered baking sheet, forming 12 mounds, baking the profiteroles in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until they are puffed and crisp, and let them cool on a rack. The profiteroles may be made 1 day in advance and kept in an airtight container. Reheat the profiteroles on a baking sheet in a preheated 375°F. oven for 5 minutes, or until they are crisp, and let them cool on the rack.
  • Make the chocolate sauce:
  • In a heatproof bowl set over a saucepan of simmering water melt the chocolate with the water and the cream, stirring until the mixture is smooth, and stir in the kahlûa. The sauce may be made 1 week in advance, kept covered and chilled, and reheated. Makes about 1 cup.
  • With a serrated knife cut each profiterole in half crosswise, discard any uncooked dough from the centers, and sandwich a small scoop (about 1 1/2 inch in diameter) of the ice cream between the top and bottom of each profiterole. Sprinkle the profiteroles with the confectioners' sugar, pour about 1/4 cup of the sauce onto each of 4 dessert plates, and arrange 3 profiteroles on each plate.

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  • Pipe approx. 18 mounds of choux pastry (about 3.75-cm/1.5-inch wide or 2.5-cm/1-inch high) about 2.5-cm/1-inch apart onto prepared baking sheet. Bake at 220°C/425°F until golden brown, approx. 10 to 20 minutes. Turn off oven and allow to sit for another 10 minutes, with door slightly ajar. They should sound hollow when you tap the bottoms. Prick the side of each puff with a toothpick to allow steam to escape. Set aside to cool.


PROFITEROLES RECIPE WITH ICE CREAM AND HOT FUDGE SAUCE ...
2020-07-14 Profiteroles are a crispy and custardy pastry filled with ice cream (or pastry cream) and topped with chocolate or caramel sauce and traditionally whipped cream. They are …
From tarateaspoon.com
4.9/5 (15)
Total Time 45 mins
Category Dessert
Calories 37 per serving
  • In a small saucepan over high heat bring ½ cup water, butter, sugar and salt to a boil. Immediately remove from heat and stir in flour with a wooden spoon. Continue to stir until mixture pulls away from sides of pan, about 30 sec. Let cool 2 min.
  • Drop slightly rounded teaspoonfuls of batter 1 inch apart on baking sheets. Smooth pointy tops with a wet finger.


PROFITEROLES WITH PEPPERMINT ICE CREAM AND CHOCOLATE SAUCE
2012-02-12 Preheat oven to 400°F. 1. In a saucepan large enough to hold all ingredients bring milk, water, sugar, salt and butter to a boil. 2. Remove boiling mixture from heat and rapidly stir in the flour with a wooden or heat resistant rubber spatula. 3. Return mixture to heat and stir for 1-2 minutes or until mixture forms a ball and the bottom of ...
From dixiecrystals.com
Servings 12
Estimated Reading Time 3 mins
Category Breads & Pastries, Frozen Desserts


PROFITEROLES WITH ICE CREAM AND CHOCOLATE SAUCE | …
2013-03-12 loc_en_US, sid_recipe.profiteroles-with-ice-cream-and-chocolate-sauce, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)] clientName_williamssonoma; bvseo_sdk, java_sdk, bvseo-4.0.0 ; CLOUD, getAggregateRating, 107ms; REVIEWS, PRODUCT; Prep Time: 20 minutes Cook Time: 5 minutes Servings: 10 …
From williams-sonoma.com
5/5 (1)
Total Time 25 mins
Servings 10


PROFITEROLES RECIPE - SERIOUSEATS.COM
2021-06-21 Unlike some sweet choux pastries that can be consumed out of hand as a snack or light dessert, such as chouquettes and cream puffs, profiteroles—crisp choux “sandwiches” encasing creamy vanilla ice cream, topped with a warm chocolate sauce—fall squarely in the after-dinner dessert category.
From seriouseats.com
Cuisine French
Category Dessert
Occupation Associate Editor
Total Time 2 hrs 20 mins


ICE CREAM-STUFFED PROFITEROLES WITH CHOCOLATE SAUCE — OONI USA
Ice Cream-Stuffed Profiteroles with Chocolate Sauce If you’ve never made profiteroles before, don’t worry — the technique is easy to add to your repertoire. They’re made with pâte à choux (aka choux pastry), a twice-cooked dough that can be used to make everything from cream puffs to cheesy gougères, and sounds more complicated than it is.
From ooni.com


CHOCOLATE SAUCE RECIPE FOR PROFITEROLES - SIMPLE CHEF RECIPE
2021-11-19 Chocolate sauce recipe for profiteroles. Pour lashings of this rich chocolate sauce over ice cream, profiteroles, cakes and puds for an indulgent finish to your dessert. Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream. Using a serrated knife, slice the pastry puffs almost in half. Michel roux’s chocolate sauce recipe is ideal for …
From simplechefrecipe.com


VANILLA POACHED PEARS WITH CHOCOLATE SAUCE AND ICE CREAM ...
Get Vanilla Poached Pears with Chocolate Sauce and Ice Cream (a.k.a. "Poire Belle Helene") Recipe from Food Network
From carrot.recipes.does-it.net


PROFITEROLES WITH CHOCOLATE SAUCE RECIPES
Make the chocolate sauce: Place chocolate in a heatproof bowl over a pan of hot water to melt gently, stirring occasionally with a wooden spoon. Put the milk, cream, and superfine sugar into a pan and bring to a boil, whisking continuously. Take off the heat. Still whisking, pour on the melted chocolate, then return to the heat. Still whisking, let the sauce bubble briefly over medium …
From tfrecipes.com


SMALL PASTRY PUFFS WITH CHOCOLATE SAUCE AND VANILLA ICE ...
2007-03-06 For the Sauce. 4 oz. semisweet chocolate 6 tbsp. milk 1 tbsp. heavy cream 2 tbsp. sugar 1 tbsp. butter 3 ⁄ 4 pint vanilla ice cream, slightly softened Instructions. For …
From saveur.com


CHOCOLATE POURING SAUCE FOR PROFITEROLES RECIPES
2 cups cream. 2 1/2 cups heavy cream. 16 ounces dark chocolate, finely chopped. Steps: For the profiteroles: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine 1 cup water, the butter, salt and sugar in a 4-quart pot and bring to a boil. Gradually add the flour while stirring constantly.
From tfrecipes.com


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