Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Masterchefs
Norleans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 oz Butter
2 c Water, hot
9 oz Flour
8 lg Eggs
Mix the butter with hot water in a pan, then heat
to a rolling boil, shut down the heat and add all of
the flour. Beat well, then turn the fire back on to
dry out the mixture.
Let it all rest for 5 minutes and add eggs, one
at a time. Incorporate each egg completely before
adding the next.
Pipe out profiteroles on a cookie sheet and bake
in a 375 F oven for 50 minutes. Turn off the oven and
leave profiteroles until the oven is cool.
Crack the oven door a little during this time to
enable them to become sufficiently dry. If you are
not going to use profiteroles the same day, place them
in the freezer immediately. Once they are frozen,
store them in a plastic bag to prevent them from
becoming stale.
Procedure: Cut the profiteroles in half and place
them in a high oven until hot. Put a small round
scoop of ice cream in each bottom half. Cover with
the remaining tops, then ladle thin hot chocolate
sauce over the top of each.
Serve immediately.
Source: Great Chefs of New Orleans, Tele-record Productions - 1983
: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
: Chef Roland Huet, Christian's Restaurant,
New Orleans
