New York City Chefs Daily Recipe for 05/10/2002 : Chocolate Profiteroles
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Chocolate Profiteroles recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 05/10/2002 : Chocolate Profiteroles
"Chocolate Profiteroles"
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"As we graze it grows"

10 ounces Semisweet Chocolate
3 cups Vanilla ice cream

For the Profiteroles:
3/4 cup all purpose flour
1/4 teaspoon salt
Pinch of freshly grated nutmeg
6 tablespoons unsalted butter, cut into 6 pieces
3 eggs

Preheat the oven to 400 degrees and butter a baking sheet.  To make the Profiteroles, sift together the flour, salt and nutmeg.  In a medium saucepan, bring the butter and 3/4 cup water to a boil.  Remove from the heat and add the dry ingredients all at once.  Beat with a wooden spoon for about 1 minute, until well blended and the mixture starts to pull away from the sides of the pan, then set the pan over low heat and cook the mixture for about 2 minutes, beating constantly.  Remove from the heat.  Beat one egg in a small bowl and set aside.  Add the remaining eggs, one at time, to the flour mixture, beating well. Add the beaten egg gradually, until the dough is smooth and shiny; it should fall slowly when dropped from a spoon.  Using a tablespoon, drop the dough onto the baking sheet in 12 equal mounds.  Bake for 25 - 30 minutes, until the pastry is well risen and browned.  Turn off the oven and let the puffs cool with the oven door open.  To make the sauce, place the chocolate and 1/2 cup warm water in a double boiler or in a bowl and melt, stirring occasionally, over a pan of hot water.  Split the Profiteroles in half and put a small scoop of ice cream in each.  Arrange on a serving platter. Pour the sauce over the top and serve immediately.
Serves 4 - 6.
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