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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First you will need to preheat your oven to 400°F. | 2. To prepare your pastry, pour water, salt and butter (cubed) into a medium saucepan, and bring to a boil allowing the butter to melt. | 3. Remove from heat, and stir in flour and sugar all at once with a wooden spoon, until blended very well. | 4. It must become a ball that will not stick to the bottom of the pan. | 5. Allow to cool for a few minutes. | 6. One at a time, add your eggs into the paste and beat vigorously to incorporate them, turning over and over again still using your wooden spoon. | 7. Take out a baking sheet and begin rolling your choux pastry into balls the size of walnuts (you can accomplish this easily using two teaspoons). | 8. Leave space between each ball as they will rise. | 9. Bake them for approximately 20 minutes, then turn your oven off, open the oven door half way, and allow the choux to dry inside of your oven for 15 minutes. | 10. Remove from oven. | 11. With a sharp knife, split your choux in half horizontally. | 12. Now you will want to prepare your chocolate sauce. | 13. Cut your chocolate into small square and place them in a small heavy saucepan with 4 spoons of milk. Melt over low heat stirring non stop with a wooden spoon until it is very smooth. | 14. If mixture is "sticky" clinging to the pan, add 1-2 teaspoons of water (do not over cook or heat over high flame). | 15. Add the cream and mix. | 16. Quickly put choux into lovely serving dishes, placea small ball of ice cream in each Choux, and pour chocolate sauce over. | 17. Serve immediately. | 18. If you wish, you may choose to pour only half of the chocolate sauce on the profiteroles and serve some extra in small saucers for those who wish to have it (WHO WOULDNT?). | 19. ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3 1/2	fluid		-	-	-	-
butter	1 1/2	1/2	unsalted	128.25	5.8927	4.0072	10.8
plain flour	3	ounces		75.65	0.0	16.83	0.425
egg	2			143.0	0.72	12.56	9.51
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
salt	1/8	teaspoon		-	-	-	-
vanilla ice cream				-	-	-	-
dark chocolate	9	ounces		1418.6086	154.3375	14.1351	82.6671
cream	8	tablespoons		396.0	7.98	4.356	41.61600000000001
milk	4	tablespoons		36.6	2.8680000000000003	1.89	1.962

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.