Chocolate Profiteroles otherwise known as…
Chocolate Cream Puffs served with Sweet Cream and Bing cherries
Chocolate Cream Puffs
1 cup heavy whipping cream, divided1/4-1/2 cup of sugar
1/2 cup plus 2 tablespoons flour2 tablespoons unsweetened cocoa powder3/4 cup water3 tablespoons butter1 tablespoon granulated sugar1/4 teaspoon salt3 eggs, lightly beaten Fresh blackberries, raspberries or cherries Powdered sugar
For sweet cream, place 1/2 cup of the cream in a small bowl, whip and add sugar slowly. Cover; refrigerate at least 3 hours or until mixture is well chilled. Whisk chilled mousse until soft peaks form.
Meanwhile, for profiteroles, preheat oven to 375°F. Combine flour and cocoa powder in small bowl; set aside. Bring water, butter, granulated sugar and salt to a simmer over medium heat in a saucepan. Add flour mixture all at once and stir vigorously until mixture leaves sides of pan and forms into a ball. Remove from heat; place dough in a mixing bowl. Add eggs; whisk until smooth and very thick. I found I could only get it fully blended and smooth with a hand mixer.
Lightly spray mini muffin pan with vegetable oil. Attach (large) open star tip to a piping bag (I used the Pampered Chef Easy Accent Decorator which made it particularly easy) ; fill with dough. Pipe equal-sized rosettes of dough into wells of pan. I made each muffin spot about 2/3 full. Bake 28-30 minutes or until dough is puffed and tops are slightly cracked. Remove from oven and make a small cut in side of each puff to release steam. Remove from pan to cooling rack; cool completely.
Cut off tops of puffs. If desired, place one berry into bottom of each puff. Fill each puff with mousse (we just put the cream in a small Ziplock bag and cut off the corner to use as a makeshift piping bag; replace tops. Sprinkle lightly with powdered sugar;
Venting the puffs by making a small cut in side will prevent them from deflating or becoming soggy. Use a serrated knife to slice tops off of cooled puffs.