WINMX Assorted Textfiles/Ebooks.tar/Text - Recipes - Chocolate Caramel Puffs.txt

Text File | 2003-10-28 | 4KB | 69 lines

FoodTV Recipe - Chocolate Caramel Puffs

      Chocolate Caramel Puffs
      Recipe courtesy Marcel Desaulniers,
      Puff dough:
      1/2 cup all-purpose flour
      2 tablespoons unsweetened cocoa powder
      1/2 cup water
      4 tablespoons unsalted butter
      1 tablespoon granulated sugar
      3 large eggs

      Chocolate Caramel Ganache
      8 ounces semisweet chocolate, chopped into 1/4-inch pieces
      4 ounces unsweetened chocolate, chopped into 1/4-inch pieces
      1 1/2 cups heavy cream
      2 tablespoons unsalted butter
      1/2 cup granulated sugar
      1/8 teaspoon fresh lemon juice
      Make the puffs: Preheat the oven to 375 degrees F.
      In a sifter, combine the flour and cocoa powder. Sift onto a large piece
      of waxed paper and set aside until needed.
      Heat the water, 4 tablespoons butter, and 1 tablespoon sugar in a 3-quart
      saucepan over medium-high heat. When hot, stir to dissolve the sugar.
      Bring to a boil. Remove from the heat and add the sifted dry ingredients.
      Use a wooden spoon to stir until the mixture comes together in a ball-like
      shape (it should be a bit like putty at this point). Add the eggs, one at
      a time, stirring energetically and thoroughly incorporating each egg
      before adding another. Divide the dough in level tablespoons
      (approximately 1/2-ounce per puff) onto 2 nonstick baking sheets, 12
      evenly spaced portions per sheet. Place the baking sheets on the top and
      center racks of the preheated oven and bake for 20 minutes, rotating the
      sheets from top to center halfway through the baking time (at that time
      also turn each sheet 180 degrees). Remove the puffs from the oven and cool
      to room temperature.
      Make the Chocolate Caramel Ganache: Place the chopped semisweet and
      unsweetened chocolate in a 4-quart bowl and set aside. Heat the heavy
      cream and 2 tablespoons butter in a 1 1/2 quart saucepan over medium heat.
      Bring to a simmer, then lower the heat to keep the cream hot, but not
      simmering until needed. Combine 1/2 cup sugar and the lemon juice in a
      3-quart saucepan. Stir with a whisk to combine (the sugar will resemble
      moist sand). Caramelize the sugar for 7 to 8 minutes over medium-high
      heat, stirring constantly with a whisk to break up any lumps (the sugar
      will first turn clear as it liquefies, then, light brown as it
      caramelizes). Remove the saucepan from the heat. Carefully pour about 1/3
      of the hot cream into the caramelized sugar. Use a whisk to stir the
      caramel until it stops bubbling. Add the remaining cream and stir until
      smooth. Immediately pour the hot caramel over the chopped chocolate and
      allow to stand for 5 minutes before stirring with a whisk until very
      smooth. Refrigerate the ganache until just slightly firm but not hard (if
      the ganache is too firm, it will be difficult to pipe).
      Using a sharp paring knife, cut each puff in half horizontally. Transfer
      the chilled ganache to a pastry bag fitted with a large star tip. Pipe
      about 1 heaping tablespoon (approximately 1-ounce) of ganache onto the
      bottom half of each puff, then place the top half of the puff onto each
      portion of ganache. Serve immediately, or store in a tightly sealed
      plastic container at room temperature for 12 to 24 hours.
      Yield: 2 dozen puffs
      Prep Time: 25 minutes
      Cook Time: 1 hour 10 minutes
      Difficulty: Expert





      Episode #: CL9064