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Friday, November 21, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

PROFITEROLES
Desserts
Contributed by: Janet Ashby
Ingredients:
  • 1â�„3 cup all-purpose flour
  • pinch salt
  • 1â�„4 cup butter
  • 1â�„4 cup milk
  • 1â�„4 cup water
  • 2 beaten eggs
  • 1 cup heavy cream
  • 1â�„2 cup dark chocolate
  • 1 small can evaporated milk
Preheat oven to 425 degrees.
Sift flour and salt together.
Melt butter and mix with milk and water in saucepan. Bring to a boil and remove from heat. Pour in all of the flour. Stir quickly with wooden spoon until all liquid has been absorbed. Beat until dough is smooth. Cool slightly, then beat in eggs.
Put pastry batter into icing bag with large plain nozzle. Pipe 20 small round shapes, well apart, on a greased cookie sheet. Bake for about 15 minutes until well risen, puffed and crisp. Cool on wire rack.
Split buns not quite in half. The top should be thinner than the bottom portion.
Beat heavy cream until stiff; fill split of buns with cream. Pile buns on plate on top of each other.
Melt chocolate in a double boiler. Add evaporated milk and beat thoroughly. Pour over buns.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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