Recipe - Profiteroles With Raspberry Sorbet And Chocolate Sauce

CREAM PUFF PASTRY
1 cup Water 250 mL
2 tablespoon Sugar 25 mL
1/3 cup Butter; cut into small
; pieces 75 mL
1 cup Allpurpose flour 250 mL
4 Eggs 4

FILLING
1 pt Raspberry sorbet 1

CHOCOLATE SAUCE
6 ounce Bittersweet or semisweet
chocolate; chopped 175 g
2 tablespoon Cocoa 25 mL
3 tablespoon Corn syrup 45 mL
One half cup Milk or water 125 mL
1 teaspoon Pure vanilla extract 5 mL

For the cream puffs place water, sugar and butter in a large saucepan and
bring to a boil.

Remove from heat and add flour all at once, stirring constantly. Dough
should come together into a ball. Return to heat and cook, stirring batter
against the bottom of the pan to dry it out.

When a thin film forms on the bottom, remove from heat. Transfer to a
mixing bowl and cool 5 minutes.

Add eggs to batter, one at a time, until each egg is incorporated.

Pipe or spoon batter into 24 small mounds on a baking sheet lined with
parchment.

Bake in a preheated 400F/200C oven for 20 to 25 minutes until puffed and
browned. (Check after 15 minutes and lower heat if necessary.) Cool.

Remove caps, pull out any unbaked dough, and fill with tiny scoops of
sorbet. Replace caps. Freeze.

For the sauce, combine chopped chocolate, cocoa, corn syrup and water in a
saucepan and heat, stirring constantly. Remove from heat when smooth and
stir in vanilla.

Place 3 puffs on a plate and drizzle with sauce.

Converted by MC_Buster.

NOTES : Makes 8