Choux Paste & Profiteroles

Cooked on
 Guess Who's Cooking
by Ruth Thackray
Originally aired on
Cable 12
 July 26, 2004

We are pleased to welcome back Ruth Thackray to cook with us again in our second season. Ruth has had a distinguished career as a chef. She cooked for royalty in England and Spain before moving to The Bahamas. For a few years she worked at her husband’s business, The Thyme Group, and now she manages an apartment complex.



Profiteroles

Preheat over to 400 degrees. Add a half a cup milk and half of cup of water to a pot and add one stick (eight tablespoons) of unsalted butter. Add a half a teaspoon of salt and one teaspoon of sugar. Let this mixture melt together. When this begins to simmer add one cup of flour and mix under a low heat. Once it has come together put it into a bowl and let it cool down enough so that it will not cook the eggs you are about to add. Add four large eggs one at a time and mix together. Mix after each egg has been added. Add mixture to a piping bag. Lay out dollops of about an inch round and an inch high of the mixture to a cookie sheet. Sprinkle with a little water and place in the oven. Open a hole in the profiteroles and add Chantilly cream, sprinkle with powdered sugar and add some chocolate sauce. Use three to make one serving. Open a profiteroles and add ice cream , sprinkle with powdered sugar and add some fruit puree on top.

Chocolate Sauce - Add, to a pot, one cup of whipping cream and one cup of dark chocolate. Stir.

Fruit Puree - Add one cup of strawberries (or blackberries or blueberries) to a blender and a quarter of a cup of sugar and a tablespoon of lemon juice. Blend. Sift into a bowl. Refrigerate.

Chantilly Cream - Add one cup of whipping cream to a mixer followed by one teaspoon of sugar. Whip. Add a cap of vanilla. Whip until peaks are formed. Add to piping bag.
Ingredients


1/2 cup milk

1/2 cup water

1 stick butter

1/2 tsp. salt

1 tsp. sugar

1 cup flour

4 large eggs

1 cup whipping cream

1 cup chocolate

1 cup strawberries

1/4 cup sugar

1 tbsp lemon juice

1 cup whipping cream

1 tsp. sugar

1 cap vanilla

powdered sugar