Two desserts from France

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* Exported from MasterCook Mac *

 

Chocolate Cream Puffs - Profiteroles au Chocolat - France

 

Recipe By : The French Recipe Cookbook - Clements & Wolf-Cohen

Serving Size : 4 Preparation Time :0:00

Categories : *Melody Chocolate

France

 

Amount Measure Ingredient -- Preparation Method

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10 ozs semisweet chocolate

8 tbsps warm water

3 c vanilla ice cream

For the cream puffs:

3/4 c flour

1/4 c salt

pinch ground nutmeg

3/4 c water

6 tbsps unsalted butter -- cut in 6 pieces

3 eggs

 

Preheat oven to 400F and lightly butter large baking sheet. To make

profiteroles, sift together flour, salt and nutmeg. In a medium

saucepan, bring water and butter to boil. Remove form heat and add dry

ingredients all at once. Beat with wooden spoon for about 1 minute until

well blended and mixture starts to pull away form the sides of pan, then

set the pan over low heat and cook mixture for about 2 minutes, beating

constantly. Remove from heat. Beat 1 egg in small bowl and set aside.

Add remaining eggs, one at a time, to the flour mixture, beating well

after each. Add beaten egg by teaspoonfuls until the dough is smooth and

shiny; it should pull away and fall slowly when dropped from a spoon.

Using a tablespoon, drop dough onto the baking sheet in 12 mounds, Bake

for 25-30 minutes until pastry is well risen and browned. Turn off oven

and leave puffs to cool with oven door open. To make sauce, place

chocolate and water in double-boiler and let melt, stirring

occasionally. Keep warm until ready to serve. Spit cream puffs in half

and put a small scoop of ice cream in each. Arrange on a serving platter

or divide among individual plates. Pour chocolate sauce over the top and

serve at once.

 

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Per serving: 831 Calories; 54g Fat (55% calories from fat); 13g Protein;

87g Carbohydrate; 230mg Cholesterol; 6527mg Sodium

 

 

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* Exported from MasterCook Mac *

 

Mini Napoleons - Petite Mille-Feuille - France

 

Recipe By : The French Recipe Cookbook - Clements & Wolf-Cohen

Serving Size : 8 Preparation Time :0:00

Categories : *Melody France

Pies - Puff Pastry

 

Amount Measure Ingredient -- Preparation Method

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1 lb puff pastry

6 egg yolks

1/3 c superfine sugar

3 tbsps flour

1 1/2 c milk

2 tbsps Kirsch or cherry liqueur

1 lb raspberries

confectioner's sugar -- for dusting

strawberry or raspberry coulis -- to serve

 

Lightly butter two large baking sheets and sprinkle them very lightly

with cold water. On a lightly floured surface, roll out pastry to 1/8

inch thickness.. Using a 4 inch cutter, or a saucer as a guide, cut out

12 rounds. Place on the baking sheets and prick each a few times with a

fork. Chill 30 minutes. Preheat the oven to 400F. Bake the pastry rounds

for about 15-20 minutes until golden, then transfer to wire racks to

cool. Whisk egg yolks and sugar for 2 minutes until light and creamy,

then whisk in flour until just blended, Bring milk to boil over medium

heat and pour it over egg mixture, whisking to blend. Return to

saucepan, bring to the boil and boil for 2 minutes, wile whisking

constantly Remove the pan from the heat and whisk in Kirsch. Pour into a

bowl ad press plastic wrap onto surface to prevent a skin forming. Set

aside to cool. To assemble, carefully split the pastry rounds in half.

Spread one round at a time with a little pastry cream. Arrange a layer

of raspberries over the cream and top with a second pastry round. Spread

with a little more cream and a few more raspberries. Top with a third

pastry round flat side up. Dust with confectioner's sugar and serve with

fruit coulis.

 

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Per serving (excluding unknown items): 110 Calories; 6g Fat (46%

calories from fat); 4g Protein; 11g Carbohydrate; 166mg Cholesterol;

28mg Sodium

 

 

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