The Food of Love, derrr, Chocolate!
February 13th 2009 01:42
Chocolate Profiteroles
I read a quote the other day which kind of says it like it is. It goes: 'Save the earth, it's the only planet that has chocolate'.
I love chocolate that's why I don't eat much of it. It's my HUGEST treat and if I have a block of it in the house, it doesn't last the day it was bought. So for my hips sake, it doesn't come into the house much.
Chocolate has been around tempting us poor chocoholics for a very long time. Apparently the cocoa bean (chocolate's parent) originated in the Amazon over 4000 years ago. How those Indians stayed so fit and trim with such a temptation lurking in their jungle is beyond me.
The Mayan culture kept this little secret to themselves for quite a number of years with the earliest cocoa plantations around 600AD. They even called it the food of the gods. See, they knew what it was about!
The Western world finally got a whiff of this delicacy all thanks to Christopher Colombus in 1492. Mind you, at the time I think they were quite blinded by all the gold they found, so a few brown, almond-shaped beans weren't of much interest. Boy, were they wrong!
It first came in the form of a chocolate drink and over the years has progressed in all the forms that can be found now. Below I've included a recipe for Chocolate Profiteroles from my 1970s Puddings and Desserts cookbook. Enjoy!
Ingredients
125g Choux paste (see recipe below)
560ml Whipping cream
1T Castor sugar
1/4 t Vanilla Essence
Chocolate Sauce
175g Plain chocolate
25g Butter
Method
1. Preheat oven to 425 deg F (220 deg C)
2. Using a teaspoon, drop choux paste in balls onto greased baking trays, easing them off with a second teaspoon.
3. Bake for 20-25 mins till golden and crips. Transfer to a wire rack. Make a slit in each bun to rlease steam. Cool.
4. Whip cream with sugar and vanilla essence till thick and use to fill buns. Pile on a serving plate.
5. To make sauce, melt chocolate with butter and 2 T water in bowl over pan of hot water. Cool slightly, then pour over choux buns.
Serves 4 - 6
Choux Paste
125g plain flour
220ml water
75g unsalted butter
1/4 t salt
3 eggs
1, Sift flour.
2. Put water, butter and salt into saucepan and bring to the boil, stirring to melt butter.
3. Remove from heat and beat in flour all at once.
4. Return to heat and beat till dough pulls away from sides of pan.
5. Gradually beat in eggs to make a soft, glossy dough.
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