Mom's famous cream puffs

 



 

The name for these cream puffs, profiteroles, is Old French for "little gifts.

 

* Ingredients :

 

 

° 1/2 cup (1 stick) unsalted butter, cut into chunks, plus more bread chips

° 1/4 teaspoon salt

° 1 cup all-purpose flour (spoonful and flat)

° 4 large eggs, beaten slightly

° One egg yolk with 1 tablespoon of water, for washing eggs

° 2 to 3 scoops of vanilla ice cream, to serve

° Creamy hot fudge sauce with creamy notes

 

* Direction :

 

1.

Make the dough: Preheat oven 425 degrees. With shelves in ledge & lower thirds. Butter 2 large riimmed bakiing sheetss.

 

2.

Combine butter, 1 cup of water and salt in a 2-cup heavy saucepan. Bring to a boil over high heat, stirring, until the butter melts. Reduce the heat to medium.

 

3.

Add flour; Cook the mixture with a wooden spoon, until the mixture pulls from the sides of the pan and forms a ball, from 30 seconds to 1 minute (see cook's note). Removal from heat; Cool 1 minute.

 

4.

With a portable electric mixer, beat the eggs, lightly at a time, until fully combined (the dough should look shiny and soft enough for the spoon to fall off slowly).

 

5.

Bake the noodles: Drop tablespoons of the mixture on the baking sheets (you should have 24 to 28), about 2 inches apart. Using a pastry brush, lightly blot the brush with the egg wash (do not let it drip onto the leaves).

 

6.

Bake rolling chips between shelves halfway until browned and flat about 25 minutes. Remove from the oven, turn off the oven.

 

7.

With a toothpick, pierce each puff. Return to the oven (still off) for 10 minutes (this helps the puffs dry).

 

8.

Filling Puffs: When cool, halve each puff horizontally with a serrated knife.

 

9.

Work in batches (to prevent the ice cream from melting), place a small scoop of ice cream (2 to 3 tablespoons) on each bottom half. Replace the peaks gently press. Arrange on a single rimmed baking sheet; Freeze up firm. Cover with plastic wrap. Freeze up to 2 days.

 

10.

Arrange 3 puffs packed in each of the 8 shallow dishes; Drizzle with hot fudge sauce. Serve immediately.

 

ENJOY !