Yields 20 profiteroles.
Profiteroles with Chocolate Rum Sauce
Recipe By Esther Deutsch
- Cook & Prep: 1 h
- Serving: 12
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Contains:
Ingredients (10)
Pâte à choux
Chocolate Rum Sauce
Start Cooking
Prepare the Profiteroles
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Line two baking sheets with Gefen Easy Baking Parchment Paper.
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Using an ice cream scooper, form 20 ice cream balls. Freeze on the first prepared baking sheet.
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Preheat oven to 425 degrees Fahrenheit. In a saucepan over high heat, bring the margarine or butter and water to a boil and stir until margarine is completely melted.
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Lower heat to medium and add flour while beating with a wooden spatula. The mixture should pull away from the sides of the pan and form a ball (about 30-40 seconds). Set aside and allow to cool for three to four minutes.
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Transfer mixture to a bowl and add eggs, while beating with a mixer. Transfer mixture to a pastry bag or Ziploc bag with snipped corner.
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Pipe 18-20 mounds 1 and 1/2 inches apart on the second prepared baking sheet (mounds should be 1 and 1/2 inches wide by 1 inch high).
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Bake until golden brown and puffed, 23-25 minutes. Allow to cool.
To Prepare Chocolate Sauce
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Heat sugar in a saucepan over medium heat. Stir until it begins to melt and caramelize.
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Add whipped topping and chocolate, and whisk until melted. Stir in vanilla and rum. Keep warm and covered.
To Serve
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Slice each profriterole mound in half horizontally.
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Fill with a frozen scoop of ice cream and drizzle with a generous helping of warm chocolate sauce.
