-1FLORENTINE PROFITEROLES

A profiterole is a miniature cream puff, here filled with a cream mixture. Chocolate, drizzled over the top, completes the temptation. 1 c. water 1/4 c. butter 1/2 tsp. salt 1 c. flour 4 jumbo eggs 1 c. whipping cream 2 tbsp. powdered sugar 1/2 tsp. freshly grated nutmeg 4 oz. semisweet chocolate 2 tbsp. water 1 tbsp. Honey Heat oven to 400 degrees. Grease and flour cookie sheet. Heat 1 cup water, butter and salt to rolling boil in 2 1/2 quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minutes or until mixture forms a ball. Remove from heat. Cool 5 minutes. Beat in eggs, one at a time, until smooth. Drop by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake about 30 minutes or until puffed and golden brown. Cool. Cut off tops. Reserve. Pull out any filaments of soft dough. Beat together whipping cream, powdered sugar and nutmeg in chilled medium bowl until stiff. Fill puffs with whipped cream mixture and replace tops. Mound puffs on large serving plate. Heat remaining ingredients over low that until smooth and drizzle over puffs. Freeze 2 hours or until dessert is firm.

Chocolate Sauce
8 oz. semi sweet chocolate bits 1/2 c. water 1/2 c. sugar 1/4 c. butter 1/4 c. rum Place semi-sweet chocolate bits in saucepan with 1/2 cup each water and sugar. Bring to simmer and cook 5 minutes. Remove from heat and stir in butter and rum. Transfer to attractive serving pitcher with ladle and keep warm.

-2Choux Pastry
50 grams / 2 oz of butter cup of water 2 tablespoons of milk cup of flour 2 eggs Preheat the oven to 210C, 410F or gas mark 6. Place the butter, water and milk in a medium sized saucepan and bring to the boil. Remove from the heat. Add the flour all at once and beat until the mixture forms a ball. Add the eggs one at a time and mix to a smooth, shiny paste. Place small spoonfuls of mixture onto a baking tray lined with cooking paper or alternatively pipe small rosettes. Bake for 10 minutes at 210C, then turn oven down to 190C, 375F or gas mark 5 and bake for a further 15 to 20 minutes. Immediately after removing from the oven, make a small hole or slit in each puff to allow the steam to escape. This prevents the puffs from collapsing. When cool, slice in half and fill with Crme Chantilly or Crme Ptissire. Ice the top with chocolate ganache or chocolate icing.

Crme Chantilly Chantilly Cream

300 ml / pint of cream 1 to 2 tablespoons of icing sugar A few drops of vanilla essence Pour all the ingredients into a large bowl and whip together lightly until stiff peaks just begin to form.

Crme Ptissire Pastry Cream Confectioner's Custard

250 ml / 8 fl oz of milk 2 to 3 drops of vanilla essence 2 eggs 100 grams / 4 oz of castor sugar 50 grams / 2 oz of flour 1 teaspoon of custard powder or cornflour Whisk the eggs and castor sugar in a bowl until nearly white then add the flour, custard powder or cornflour and mix in. Heat (scald) the milk and vanilla in a medium saucepan until vapour rises but the liquid is just short of boiling. Add to the egg mixture, mix through and return to the saucepan. Stir constantly until the mixture is very stiff but avoid boiling. Pour back into the bowl, cover and leave to cool. It is important to cover the custard so it does not form a skin.

-3Chocolate Ganache
300 grams / 10 oz of chocolate 100 ml / 3 fl oz of cream Melt the chocolate in a double boiler (bain-marie). Warm the cream in a saucepan or microwave but be careful not to scald. Add the warm cream to the chocolate (still in the double boiler) and mix together until evenly combined. Beat the mixture until the ganache is smooth and glossy. Remove from the heat and serve.

Chocolate Icing
2 teaspoons of butter 1 cups of icing sugar 1 tablespoon of cocoa 1 to 2 tablespoons of warm water Melt the butter in a small saucepan and remove from the heat. Sift the icing sugar and the cocoa in the saucepan, add 1 tablespoon of warm water and mix thoroughly until smooth. Add a little extra water if too thick. For extra zing add a couple of teaspoons of your favourite liqueur or spirit to the ganache or chocolate icing.

Vanilla or Chocolate Pastry Cream

2 1/4 C milk 4 large egg yolks 2/3 C sugar 1/4 C corn starch 1/4 C flour 2 tsp. vanilla extract Makes 2 3/4 Cups In a medium saucepan, heat 2 cups milk to boiling. While milk is heating, whisk egg yolks, sugar and remaining 1/4 cup milk. Whisk in cornstarch and flour until smooth. Temper the egg mixture by slowly whisking in about 1/3 of the heated milk, then whisking in remaining milk. Return mixture to saucepan and cook over medium-high heat until mixture thickens and boils, whisking constantly. Reduce heat to low and cook for another 2 minutes. Remove from heat and stir in vanilla (and melted chocolate if you're making a chocolate pastry cream) or other flavorings. Pour into a bowl, press plastic wrap on the surface to prevent a skin from forming and cool to room temperature before chilling for at least 2 hours.