Chocolate Profiterole and Mini Macaronade Tarts - WLOX.com - The News for South Mississippi

08/24/04

Chocolate Profiterole and Mini Macaronade Tarts

Chocolate Profiterole

Pate a choux (Cream puff)
1 cup milk
1 cup water
2 teasp salt 
4 teasp sugar 
1 cup butter
1 1/2 cup all purpose flour 10 eggs

Method:
In sauce pan bring to a boil water, milk, salt, sugar and butter. Away from the heat add the sifted flour and mix until became thick paste,then add the eggs one by one until the dough form a ribbon. it must be neither too soft or too firm.With a piping bag dress some dots on parchments paper the size of a quarter, Cook at 350 ° for about 15 min then put the oven at 350 ° for another 10 min. Let cool down. Reserve on the side.

Chocolate whip cream:  
2 cup heavy cream
1/2 cup icing sugar
2 tbsp sifte cocoa powder

Method:
In a mixer mix all of the ingredients with a whip and mix until firm.Set on the side.

Chocolate ganache glaze:
1 cup chopped dark chocolate
1/4 cup milk
1 tbsp butter

Method:
Bring to a boil the milk and poor into the chocolate when all the chocolate are melted then add the butter. Set on the side 

Chocolate profiterole.
Make about 3 dozen
Take you’re cream puff and pierce a hole in the bottom, with a piping bag fill it up With the chocolate whip cream, let set in a cooler for 30 min. The chocolate glaze must be warm and thick enough to stick on the cream puff, Dip the top of it, or place them in a bowl and pour the glaze all over it.

Mini Macaronade Tarts

Pastry cream:
2 cups milk 
1/2 vanilla bean
5 eggs yolks
1/2 cup sugar
1/4 cup cornstarch 
1 tbsp butter

Method:
Bring the milk and the vanilla to a boil.Wisk the egg yolks, the sugar and the cornstarch until light yellow. When the milk boils pour into the yolk mixture then return the saucepan to the stove and Bring back to a boil, cook for two minutes, remove from the heat. Add the butter and pour into a baking tray and cover with plastic wrap. Refrigerate.

Macaronade:   
4 oz of almond paste
1 egg white

Method:
With a small wisk or a electric mixer work the almond paste with the egg until flexible enough to pipe.

Sugar dough
1 1/2 cup all-purpose flour
1/3 cup sugar icing
1 egg
1/2 vanilla beans
1/2 cup butter
1 pinch salt Method
Cut the butter in small pieces, mix with a spoon until soft add the sugar sifted then the salt, the vanilla pods the egg and the flour sifted. Make sure to well incorporate all of the ingredient each time you add them into the mix. Let set in cooler for 2 hours roll in plastic wrap.


Mini Macaronades with berries
Make approximately 3 dozen.

Preheat the oven at 350 ° . Cut square shape 1 1/2 “ by 1 1/2” of sugar dough roll at 1/8” thick. Around the edge pipe with a small star tips some macaronade mix. Cook the mini tarts at 350 ° until golden brown (10 to 15 Min) let cool down. Wisk the pastry cream and pour into the macaronades shell. Use fresh fruit to create mini fruit tarts, strawberries, raspberries, blueberries, kiwi, and pineapples. For a nice look use a small brush, glaze them with some apricot jam melted on the stove. Decorate with mint leaves.

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