Side Pannel
Sherbet Cream Puffs
Ingredients List
- 4 c Orange sherbet
Directions
CHOUX PASTRY
1 c Water
1/2 c Butter
pn Salt
1 1/4 c All-purpose flour
4 Eggs, beaten
GLAZE
1 Egg
1 tb Water
CHOCOLATE SAUCE
3/4 c Whipping cream
6 oz Semisweet chocolate, chop
Large size variation of French "profiteroles"
1. Line baking sheet with parchment paper or grease and dust with flour.
Trace ten 2-1/2-inch circles, 2 inches apart, on paper; set aside.
Choix Pastry: In heavy saucepan, bring water, butter and salt just to boil
over high heat; remove from heat. Add flour all at once; stir vigorously
with wooden spoon until mixture comes away from side of pan in smooth ball.
2. Reduce heat to medium-low and cook, stirring constantly, for 2 minutes
or until coating begins to form on bottom of pan. Turn out into large bowl;
stir for 30 seconds to cool slightly.
3. Make a well in centre of flour mixture. Using electric mixer, beat in
eggs, one-quarter at a time, beating well after each addition; beat until
smooth, shiny, and pastry just holds its shape when lifted.
4. Using large pastry bag fitted with 1/2-inch wide star tip and starting
at centre, pipe pastry to fill each circle, raising bag while continually
piping to form 2 smaller circles on top to resemble beehive. (Or drop by
1/4 cup, spreading with spoon to cill circle and shaping to form beehive.
5. Glaze: Beat egg with water; brush quickly over pastry, making sure none
drips onto paper. Bake in 425F 220C oven for 20 minutes. Reduce heat to
375F 190C; Bake for 10-15 minutes or until golden and crisp. with sharp
knife, pierce small hole in side of each. Bake 5 minutes. Turn off oven;
let cream puffs stand in oven for 10 minutes to dry. Transfer to rack; let
cool.
6. Chocolate sauce: Meanwhile, in heavy saucepan, bring cream to boil. Pour
over chocolate in bowl, whisking until melted.
[Sauce can be refrigerated in airtight container for up to 2 weeks; reheat
gently to liquify.]
Cut cream puffs in half horizontally. Scoop sherbet into bottom half;
replace top. Drizzle with chocolate sauce.
Variation: Frozen Ice-Cream Puffs: Remove moist bits of dough inside cream
puffs. Substitute 4 cups vanilla, chocolate or raspberry ice cream for
sherbet. Freeze for at least 2 hours or until solid; wrap individually and
store in airtight container for up to 1 week. To serve, let stand at room
temperature for 5 minutes before drizzling with hot chocolate sauce.
1 c Water
1/2 c Butter
pn Salt
1 1/4 c All-purpose flour
4 Eggs, beaten
GLAZE
1 Egg
1 tb Water
CHOCOLATE SAUCE
3/4 c Whipping cream
6 oz Semisweet chocolate, chop
Large size variation of French "profiteroles"
1. Line baking sheet with parchment paper or grease and dust with flour.
Trace ten 2-1/2-inch circles, 2 inches apart, on paper; set aside.
Choix Pastry: In heavy saucepan, bring water, butter and salt just to boil
over high heat; remove from heat. Add flour all at once; stir vigorously
with wooden spoon until mixture comes away from side of pan in smooth ball.
2. Reduce heat to medium-low and cook, stirring constantly, for 2 minutes
or until coating begins to form on bottom of pan. Turn out into large bowl;
stir for 30 seconds to cool slightly.
3. Make a well in centre of flour mixture. Using electric mixer, beat in
eggs, one-quarter at a time, beating well after each addition; beat until
smooth, shiny, and pastry just holds its shape when lifted.
4. Using large pastry bag fitted with 1/2-inch wide star tip and starting
at centre, pipe pastry to fill each circle, raising bag while continually
piping to form 2 smaller circles on top to resemble beehive. (Or drop by
1/4 cup, spreading with spoon to cill circle and shaping to form beehive.
5. Glaze: Beat egg with water; brush quickly over pastry, making sure none
drips onto paper. Bake in 425F 220C oven for 20 minutes. Reduce heat to
375F 190C; Bake for 10-15 minutes or until golden and crisp. with sharp
knife, pierce small hole in side of each. Bake 5 minutes. Turn off oven;
let cream puffs stand in oven for 10 minutes to dry. Transfer to rack; let
cool.
6. Chocolate sauce: Meanwhile, in heavy saucepan, bring cream to boil. Pour
over chocolate in bowl, whisking until melted.
[Sauce can be refrigerated in airtight container for up to 2 weeks; reheat
gently to liquify.]
Cut cream puffs in half horizontally. Scoop sherbet into bottom half;
replace top. Drizzle with chocolate sauce.
Variation: Frozen Ice-Cream Puffs: Remove moist bits of dough inside cream
puffs. Substitute 4 cups vanilla, chocolate or raspberry ice cream for
sherbet. Freeze for at least 2 hours or until solid; wrap individually and
store in airtight container for up to 1 week. To serve, let stand at room
temperature for 5 minutes before drizzling with hot chocolate sauce.
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