Profiteroles with Chocolate Sauce
Ingredients:
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1/2 cup (125 mL) canola oil
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1/2 cup (125 mL) hot water
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1 cup (250 mL) flour
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4 (4 ) eggs
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1 cup (250 mL) sugar
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1/2 cup (125 mL) cocoa powder
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1/4 tsp (1 mL) salt
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1/2 cup (125 mL) water
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1 can (300 mL) sweetened condensed milk
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1 tsp (5 mL) vanilla
Preparation:
CREAM PUFFS:
Bring canola oil and water to a boil in a heavy pot. Add all the flour at once and stir until dough forms a ball. Remove from heat. Beat in eggs one at a time. Spoon 1 Tbsp mound onto parchment-lined pan. Bake at 425 F for 15 minutes -- turn down heat to 325 F and continue baking for 18-20 minutes. Cream puffs should be hollow when done. Cool.
CHOCOLATE SAUCE:
Sift together sugar, cocoa and salt. Place in a saucepan. Add water, bring to a boil, stirring constantly. Stir in condensed milk and return to boiling. Remove from heat -- add vanilla and stir. Can be served warm or cold. Makes 2 cups.
TO ASSEMBLE:
Cut profiteroles in half. Place scoop of ice cream on bottom half. Put top on and drizzle with chocolate sauce.
Beverage suggestion: Taylor Fladgate LBV port or Youngs Double Chocolate Stout
Courtesy of Manitoba Canola Growers
www.mcgacanola.org
Great Tastes of Manitoba, Series 2004/2005, Show #7.