Cream Puffs with Fudge Sauce #25

                                                  Cream Puffs with Fudge Sauce (page 528/537)

1 stick unsalted butter

1/2 tsp. salt

1/2 tsp. sugar

1 cup all-purpose flour

4 large eggs at room temperature


1. Place 1 cup water in a heavy saucepan. Add butter, salt and sugar and bring to a boil. Add flour all at once, stirring vigorously and thoroughly with a wooden spoon until the mixture forms a ball that clears the sides of the pan.

2. Add the eggs one at a time, beating vigorously and rapidly with each addition. 

3. Preheat oven to 425 degrees. Lightly butter and flour a baking sheet. 

4. With two spoons, form ping pong sized mounds of batter.

5. Place in oven and bake fro 30 minutes, until the puffs are golden brown and firm. Remove from the oven and allow to cool completely. Fill with whipped cream, and drizzle with fudge sauce. Makes 24-30 small puffs.

  

                                            Fudge Sauce (page 537)

1 1/4 cups sugar

1 cup heavy cream

3/4 cup milk

3/4 cup light corn syrup

4 Tbsp. unsalted butter

1/2 pound unsweetened chocolate, chopped

1 Tbsp. vanilla

1. In a heavy saucepan over medium heat, combine sugar, cream, milk, corn syrup and butter. Cook, stirring frequently, for about 20 minutes, until mixture reaches about 220 degrees on a candy thermometer and becomes a pale caramel.

2. Remove pan from heat, and stir in chocolate until it melts. Stir in 1/3 cup water and vanilla. Serve warm or at room temperature. Makes 3 1/2 cups of sauce.