Profiteroles
Le Jardin du Roi
95 King Street, Chappaqua
lejardinchappaqua.com
Owner : Joe Quartararo & Chef Rudy Beltram-Prat
Le Jardin is the best spot in town for a scrumptious, high quality breakfast, a wide variety of luncheon items and daily dinner specials. For example, this winter they will be serving soul warming Cassoulet, a French bean and meat casserole from the Gascony region of France, Traditional Coq au Vin–fall-off-the-bone tender chicken braised in wine sauce, and the very favorite of the author–Oeuf du Roi, a brunch dish of poached egg on a goat cheese potato cake over Provencale Ratatouille. Sublime! Joe, Rudy and Manager, Wendy Egan will look forward to seeing you this holiday season and they would be happy to host your holiday gatherings!
Pate a Choux: (Pastry)
1 cup water/milk (you may use either or a combination of milk and water)
1 ½ cups all purpose flour
4 ounces unsweetened butter (1 stick)
½ tsp. salt
½ tsp. sugar
4 eggs
Chocolate Sauce:
1/2 C. milk
1/2 C. heavy cream
1/4 C. of sugar
8 oz chocolate (55% chocolate, chopped)
2 Tb. butter+vanilla ice cream (softened slightly)
+whipped cream (whip heavy cream till there are light peaks, 1 tsp. vanilla and powdered sugar to taste
Pre-heat oven to 300 degrees. Place a baking sheet with parchment paper on it. In a saucepan mix the milk/water, butter, salt, sugar until very hot, add the flour and stir well. Cook for 2 minutes. Remove pot from the stove and add the eggs one at a time. Mix well between each addition. Place mixture in a piping bag, and pipe the mixture onto the parchment paper. (or if you don’t have a piping bag, place generous 2-3 Tb. scoops of mixture on the parchment paper) Bake between 20-30 minutes or until lightly golden. For the chocolate sauce: place milk, cream, sugar, chocolate and butter in saucepan and mix. Melt over low heat until chocolate is melted. Before serving, slice the cream puffs in half horizontally with a seriated knife. Fill the middle with your choice whipped cream or vanilla ice cream. Top with chocolate sauce. Garnish with powdered sugar and berries if desired.
