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Florentine Chocolate Profiterole Recipe


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     Florentine Chocolate Profiterole

Category   Desserts - Breads
Sub Category   None
Servings   6

1 cup water
1/4 cup butter
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon freshly grated nutmeg
4oz semisweet baking chocolate
2 tablespoons water
1 tablespoon honey

Heat oven to 400 degrees. Grease and flour cookie sheet. Heat 1 cup water, the butter and salt to rolling boil in 2 1/2 quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat; cool 5 minutes. Beat in eggs, one at a time, until smooth. Drop by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
Bake about 30 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack; cool. Cut off tops of puffs; reserve. Pull out any filaments of soft dough from puffs.
Beat whipping cream, powdered sugar and nutmeg in chilled medium bowl with electric mixer on high speed until stiff. Fill puffs with whipped cream mixture; replace tops. Mound puffs on large serving plate.
Heat remaining ingredients over low heat until smooth; drizzle over puffs. Freeze at least 2 hours until chocolate is firm, or serve immediately. Store covered in refrigerator.

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