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Ingredientes
- 16 x profiterole, (use half Choux pastry, recipe follows)
- 4 c. coffee
- 1 x ice cream, chocolate
- 1 x ice cream, vanilla Choux Pastry
- 1 c. water
- 1/2 c. butter, cubed
- 1/4 tsp salt
- 1 c. flour
- 4 x egg Chocolate Rum Sauce
- 6 ounce chocolate, semisweet, minced
- 2/3 c. water
- 1/4 c. butter
- 1 tsp coffee, instant, granules
- 1 Tbsp. rum
Direcciones
- Choux Pastry:Preheat oven to 400 F (200 C)
- In heavy saucepan, combine butter and salt; bring to full boil.
- Remove from heat.
- Add in flour all at once, stirring vigorously with wooden spoon till mix forms smooth ball which leaves side of pan.
- Return to medium-low heat; cook, stirring constantly, for 2 min.
- Let cold for5 min.
- Using electric mixer, beat in Large eggs, one at a time, beating well after each addition; continue beating till dough is smooth and shiny.
- With spoon or possibly pastry bag fitted with star tip, drop about 1 Tbsp. (15 mL) dough for each profiterole about 2 inches (5 cm) apart onto parchment paper-lined or possibly greased baking sheets.
- Bake in oven for 25 min or possibly till puffed, golden brown and crisp.
- Chocolate Rum Sauce:Chocolate Rum Sauce:In small saucepan, combine chocolate, water, butter and coffee granules; cook over low heat, stirring frequently, till chocolate is melted.
- Remove from heat; stir in rum.
- Slice top third from each profiterole, reserving tops.
- Pull out any moist dough inside.
- Soften ice cream in refrigerator for 15 min, if necessary.
- Fill each profiterole with scoop of ice cream.
- Replace tops.
- Arrange profiteroles in bowl. Drizzle with sauce and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 8 servings | |
| Calories 355 | |
| Calories from Fat 263 | 74% |
| Total Fat 30.38g | 38% |
| Saturated Fat 18.96g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 218mg | 9% |
| Potassium 290mg | 8% |
| Total Carbs 22.17g | 6% |
| Dietary Fiber 4.1g | 14% |
| Sugars 3.75g | 3% |
| Protein 5.26g | 8% |
