DESSERT RECIPES: Chocolate Fudge . . . Cream Puffs
By: Herald Wire Report,
3 tablespoons unsalted butter, softened (divided use)
2 cups sugar
¼ cup light corn syrup
½ cup half and half
½ cup heavy cream
6 ounces bittersweet or semisweet chocolate, finely chopped
¼ teaspoon salt
1 teaspoon vanilla
1 cup chopped nuts or dried fruit, miniature marshmallows or chocolate chips (optional)
Line an 8-inch-square pan with aluminum foil and grease the foil with 1 tablespoon of the butter.
In a heavy, 3-quart pan, heat sugar, corn syrup, half and half, cream, chocolate and salt over medium-low, continually stirring and scraping bottom of pan with a heat-proof flexible spatula or wooden spoon. Clamp a candy thermometer on side of pan and boil mixture gently, frequently scraping to prevent burning, until temperature reaches 236 degrees, about 10 to 15 minutes. Without stirring or shaking, remove pan from heat and place vanilla and remaining 2 tablespoons butter atop chocolate mixture.
Cool to 110 degrees; this will take 45 minutes to 1 hour. Pour into bowl of a stand mixer or another large bowl. With paddle attachment of mixer or a wooden spoon, beat mixture vigorously (on high speed if using mixer; reduce speed if motor starts to labor) until it thickens and loses its glossy sheen, about 5 minutes with a mixer, 10 minutes by hand. Add any optional ingredients.
Scrape fudge into prepared pan. Smooth the top with a spatula dipped in hot water. Let stand for at least 1 hour. Using a large, heavy knife, score the fudge into 1-inch squares. Cover and refrigerate until firm to the touch, at least 2 hours, or as long as 1 day. Lift foil to remove fudge from pan; remove foil and cut fudge into 1-inch squares. Store airtight in refrigerator for as long as 1 week. To keep longer (as long as 1 month), wrap uncut fudge airtight and refrigerate.
Yield: About 1¼ pounds, 64 1-inch squares.
Approximate nutritional analysis per square: 54 calories, 2.4 grams fat (1.5 grams saturated), 4.8 milligrams cholesterol, 0.3 grams protein, 8.5 grams carbohydrates, 0.2 grams fiber, 12.4 milligrams sodium.
¼ cup unsalted butter
1 teaspoon sugar
½ teaspoon salt
1 cup all-purpose flour
4 large eggs, plus 1 large egg white, if needed
1 quart ice cream (any flavor)
Chocolate sauce for serving
Heat oven to 400 degrees. Line a sheet pan with parchment paper or a silicone baking sheet; set aside.
Bring butter, sugar, salt and 1 cup water to a boil in a medium saucepan over medium-high heat. When butter is melted, turn heat to very low and stir in flour all at once. Remove the pot from the heat and stir vigorously with a wooden spoon until flour is blended. Put the pot back on the burner and stir until batter pulls away from sides of the pan, about 3 minutes.
Transfer batter to the bowl of an electric mixer (fitted with a paddle attachment if you have one). Mix on low speed until slightly cooled, about 2 minutes. With mixer on medium speed, add eggs 1 at a time, mixing well after each addition. Test batter by dabbing it with your finger; as you pull away, a sticky thread should form. If not, add the extra egg white 1 teaspoon at a time.
Using 2 tablespoons, drop the dough onto the prepared pan in 1-inch rounds about 2 inches apart. Gently smooth tops with a moistened fingertip.
Bake until golden brown, 28 to 30 minutes. Stick the point of a small knife into tops of each puff. Turn off oven. Leave puffs in oven for 10 minutes before removing. Let cool completely on a wire rack.
To assemble, halve cream puffs horizontally, and fill with 2 to 3 tablespoons ice cream. Drizzle with chocolate sauce.
Yield: 24 puffs, serves 8.
Approximate nutritional analysis per serving: 325 calories, 16 grams fat (9 grams saturated), 150 milligrams cholesterol, 7 grams protein, 39 grams carbohydrates, 1 gram fiber, 441 milligrams sodium.