Chocolate Almond Profiteroles |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Profiteroles are a classic French dessert that really are easy to make yet look impressive. You don't need any special equipment, just a pot and a wooden spoon. Here they are filled with a luscious but lighter cream filling capturing the fabulous combination of chocolate and almonds. Ingredients:
1/3 cup ground almonds |
1 cup water |
1/2 cup butter, cut into cubes |
1 tablespoon granulated sugar |
1 pinch salt |
1 cup all-purpose flour |
4 eggs |
1 cup 18% table cream or 1 cup 10% half-and-half cream |
2 tablespoons granulated sugar |
1 tablespoon cornstarch |
2 eggs |
3 ounces bittersweet dark chocolate, chopped |
1 teaspoon vanilla |
3/4 cup almonds, toasted |
2 ounces bittersweet dark chocolate, chopped |
1/3 cup 18% table cream or 1/3 cup 10% half-and-half cream |
Directions:
1. Position racks in top and bottom thirds of oven and preheat ot 400°F Line two large baking sheets weith parchment papaert or lightly buttered.
2. In a medium saucepan, toast almonds over medium heat, stirring constantly, for about 2 minutes or until golden and fragrant. Transfer to a bowl; set aside.
3. In same saucepan, combine water, butter, sugar and salt; bring to a boil over hight heat.
4. Remove from heat and add flour and toasted almonds. With a wooden spoon, stir vigorously until a ball of dough forms and comes away from the sides of the pan.
5. Return to medium heat; cook, stirring constantly, for 1 minute. Remove from heat and let cool, stirring occasionally, for 5-10 minutes or until steam subsides. Add 1 of the eggs at a time, beating until the dough is smooth, paste-like and slightly shiny.
6. Drop by tablespoonful onto prepared baking sheets at least 2-inches apart to make about 24 profiteroles. With moistened fingers, smooth surface.
7. Bake in top and bottom third of oven, rotating pans halfway for about 20 minutes or until puffed and golden and they sound hollow when tapped on the bottom.
8. Turn off oven. Remove baking sheets from oven; with the tip of a paring knife, poke a slit in the side of each profiterole.
9. Return to oven; let stand for 15 minutes. Transfer to wire racks to cool completely. (Profiteroles can be stored in a cookie tin at room temperature for up to 2 days).
10. FILLING: In a small saucepan, heat cream over medium heat until steaming. In a bowl, whisk sugar with cornstarch; whisk in eggs until blended. gradually whisk hot cream into egg mixture in thin, steady stream. Return to saucepan.
11. Cook over medium-low, whisking constantly for 3-8 mintues or until thick. Stir in chocolate and vanilla until melted. Transfer to a cool bowl; place plastic wrap directly on the surface and refrigerate until chilled, 1-2 hours or for up to 2 days.
12. CHOCOLATE DRIZZLE: In a heatproof bowl set over a saucepan of simmering water, melt chocolate and cream, stirring until smooth; keep warm.
13. TO SERVE: Cut profiteroles in half crosswise, almost but not all the way through. Spoon about 1 tablespoons filling into each profiterole, sprinkle with toasted almonds and cover with profiterole top.
14. Place three on each serving plate, drizzle with warm chocolate mixture and sprinkle with more almonds.
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