I am constantly going through photos these days. I am working on my photography portfolio. I found these, some of which are from a post I presented to you several months ago. I realized that I only gave you the pate a choux part. What you need to know is that, while they are great on their own, salted caramel ice-cream and chocolate sauce are necessary. Traditionally they are served with vanilla ice cream (some argue pastry cream) but that is traditionally. Whether you are team ice cream or team pastry cream, you can’t go wrong with the choux or the sauce. I have included the link to the choux recipe here.
*photos are taken with my iPhone
The chocolate sauce recipe comes from the Food Network courtesy of Anne Burrell.
4 ounces semisweet or dark chocolate
1/4 cup heavy cream
2 tablespoons butter
1 tablespoon corn syrup
1 good pinch ground cinnamon
- Bring a saucepan with 1-inch of water to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the rest of the ingredients and stir until the chocolate has melted and everything is combined. This is a pretty quick process, once the chocolate has melted remove it from the double boiler set up. Spoon over the filled profiteroles. This is best when served warm!
Until Next Time…