PROFITEROLES W/FUDGE SAUCE (SALLYE)
1 Tbspgranulated sugar
1 call purpose flour , sifted
4eggs. room temperature
1 ptvanilla or coffee ice cream (approx)
1 cheavy cream, chilled
4 ozunsweetened chocolate
3 Tbspsweet butter
1-2/3 cgranulated sugar
6 Tbsplight corn syrup
How to Make PROFITEROLES W/FUDGE SAUCE (SALLYE)
- Preheat oven to 450ºF.
Grease a cookie sheet
- Combine water, butter, sugar and salt in a heavy saucepan and bring to a boil.
Remove from heat and dump flour in all at once
Stir hard with wooden spoon until mixture forms a ball in the middle of the saucepan.
Add eggs one at a time, beating after each addition until dough shines
- Drop rounded teaspoons of dough onto cookie sheet
Bake on middle rack of oven for 5 minutes
Turn heat down to 350º and continue baking until puffs are completely firm and golden brown (approx 15 min)
Cool puffs on a cake rack
- FUDGE SAUCE DIRECTIONS:
Melt chocolate and butter very slowly in heavy saucepan
Meanwhile, heat the water to boiling
When chocolate and butter are melted, add boiling water and stir well
Add sugar and corn syrup and mix until smooth. Turn heat up and stir until mixture starts to boil
Adjust heat so sauce is just at a simmer(barely boiling), cook at a simmer without stirring for 9 minutes
Remove sauce from heat and cool for 15 minutes; stir in rum
- WHEN READY TO SERVE:
Cut off tops of puffs and set lids aside.
Whip cream until stiff
Fill puffs with ice cream
Replace tops and arrange puffs on a serving platter
Cover with hot fudge sauce (reheated if necessary) and lots of whipped cream
Serve at once
NOTE: For efficiency, puffs can be filled with ice cream and frozen 1-2 hours in advance of serving time.