Profiteroles with Chocolate Fudge Sauce

Recipes from Silver Palate cookbook

For profiteroles:
2/3 cup water
4 tbs sweet butter
1 tbs sugar
1/2 tsp salt
1 c unbleached all purpose flour
4 eggs, at room temperature
1 pint vanilla or coffee ice cream
whipped cream

Preheat oven to 450F. Grease a cookie sheet (I just used parchment paper, much easier to deal with).

In a heavy saucepan, combine water, butter, sugar and salt. Bring to a boil. Remove from heat and add flour all at once. Stir hard until mixture forms a ball in the middle of the saucepan. Cool slightly.

Add eggs, one at a time, beating after each addition until dough shines.

Drop rounded teaspoons of dough onto cookie sheet (This is ridiculous. I tried this once and the dough stuck to the teaspoon and the resultant profiterole was also absurdly tiny. So I recalled and old trick and stuff the dough into a large ziplock bag, snipped a corner off and used it as an impromptu pastry bag. Far far easier). Set onto middle rack of oven and bake for 5 minutes, then reduce heat to 350F. Continue baking until sides of puffs are completely firm and color is golden, about 15 minutes. Cool puffs on cake rack.

At serving time, cut off tops of puffs and set lids aside. Fill puffs with ice cream. Replace tops and cover with whipped cream and hot fudge sauce. Serve at once!

Note: Puffs can be filled with ice cream and frozen 1 to 2 hours in advance of serving time.


For chocolate fudge sauce:
4 oz unsweetened chocolate
3 tbs butter
2/3 c water (boiling)
1 2/3 c sugar
6 tbs corn syrup
1 tbs rum

Melt chocolate and butter in heavy saucepan. Add boiling water and stir well. Add the sugar and corn syrup an dmix until smooth. Turn the heat up and stir until mixture starts to boil; adjust the heat so that sauce is just maintained at the boiling point. Allow the sauce to boil, without stirring, for 9 minutes.

Remove sauce from heat and cool 15 minutes. Stir in the rum. Serve sauce warm over ice cream or profiteroles.

2 1/2 cups.

Note from me: Sauce stays thick and liquidy and stores well. Crazily delicious on ice cream.