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Classic Profiteroles

[whitespace] A recipe from the files of Paul Adams

The making of this dessert requires a little care but is so worth it.

cup of sifted flour
tablespoon of sugar
some salt
five eggs (at room temperature)
cup of milk
quarter-cup of butter

First you make the pastry shells. Mix the dry ingredients, using, say, a pinch of salt. Combine the milk and butter and boil. Immediately dump in the dry ingredients and stir briskly for a few minutes until the mixture is doughy and smooth and no longer clings to the spoon. Stop. Add the eggs, one at a time, and beat them in. The finished dough should be a little stiff and can't really be stored.

Proceed immediately to form the dough into little 1-inch balls on a greased baking sheet. Preheat the oven to 400 degrees. Dab a bit of water on the balls and bake them for 10 minutes, then reduce heat to 350 and bake until firm, about 20 minutes.

Remove the shells from the oven and cool them gently. After they're cool, bisect each one horizontally with a knife and place a scoop of soft ice cream inside. Then close the shell and serve topped with chocolate sauce.

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From the June 1-14, 1998 issue of the Metropolitan.

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