Wednesday, February 18, 2009

French cream puffs with chocolate sauce

So you think cream puffs are to hard to make? Think again! I used to make pate choux ( cream puff dough) in a sauce pan with a wooden spoon, and boy were my arms tired afterwards! I am going to show you a little tip I learned, do the final step in the food processor! Makes life much easier and a little less painful!
French cream puff dough

1/2 c. milk
1/2 stick butter
pinch of salt
1/2 c. flour
2 large eggs


Chocolate sauce
1 cup good chocolate bars or pieces
2 tbsp. honey
2 tbsp. brewed coffee
Combine milk and butter, heat until butter is melted and milk is hot. Add flour and salt to butter mixture. Mix together, with a wooden spoon, until comes together as a sticky dough, cook on low 2 minutes. Stirring constantly. Remove dough and add to food processor, add one egg at a time. Pulse your food processor until egg is combined with dough, add the next egg and repeat same process.

Put dough into piping bag without metal decorators tip

Pipe into round circles about the size of a silver dollar

Cook at 425 for approximately 15-17 minutes, watch carefully the last few minutes, can burn easily! Turn off oven and open door slightly, let puffs sit in oven for about 7-10 minutes. To make the chocolate sauce. Place chocolate, honey and hot coffee into microwave safe bowl, microwave 30 seconds, stir until combined. Cut puff in half and add a large scoop of ice cream to bottom half. Add top and spoon chocolate sauce over top of puff. Serve immediately.

The puffs can be easily frozen after baking. Simply reheat for 3-4 minutes at 425. Puffs are useful for desserts but can also be filled with chicken salad, tuna salad ect.

Watch out your handsome hubby may steal them while your not looking!

4 comments:

ChefBliss.com said...

We are getting one splurge dessert a month -- this one gets my vote!! I think I can sway my family!! :)

Elizabeth said...

Ooh Paul's favorite dessert. Yum!

Kim said...

mmmm

Reeni♥ said...

Beautifully delicious!