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Expat wanderer

Special Occasions: Cream Puffs and Profiteroles

Cream Puffs

Cream Puffs got me through a lot of guest dinners. They look so amazing, they taste so good, and they are really easy to make. So give it a try, and have fun.

The secret is taking the top off while they are still hot, and pulling out the filiments of excess dough so it doesn’t steam the puff from within and wilt it. They are so easy, we even taught them to kids in a summer fun program when we lived in Tunisia. They loved putting the whipped cream in (I think more got in the kids than in the creme puffs)

1 cup water
1/2 cup butter
1 cup flour
4 eggs

Heat oven to 400°F/ 200°C. Heat water and butter to strong rolling boil. Stir in flour, stir vigorously over low heat about one minute or until mixture forms a ball. (You’ll know it when you see it.)

Remove from heat, beat in eggs, all at one time, continue beating and beating until smooth. Drop dough by Tablespoons 3” apart onto UNGREASED baking sheet. Bake 35 – 40 minutes or until puffed and golden. Cool away from drafts. Cut off tops, pull out filaments of dough inside.

When ready to serve, fill with Creme Chantilly, put the top on, and drizzle chocolate syrup over top and down the sides. Gorgeous!

Creme Chantilly

1 cup heavy whipping cream
1/2 cup sifted powdered (sometimes called confectioners) sugar
2 teaspoons vanilla extract

Whip the whipping cream until just stiff, quickly fold in the powdered sugar and vanilla extract.

Chocolate Syrup

3 Tablespoons Hershey’s cocoa powder
1 Tablespoon butter
1 cup powdered sugar
1-2 Tablespoon(s) HOT water


Mix together cocoa powder and butter, and melt over low heat. Remove from heat and stir in 1 cup powdered sugar and 1 Tablespoon hot water. Beat until smooth. Only add more hot water if it is too thick; needs to be “drizzle-able”.

Profiteroles are very small cream puffs, just smaller balls, same dough, cooked, covered with the same chocolate syrup. Instead of serving one cream puff, you serve maybe six small profiteroles.

October 11, 2007 Posted by | Chocolate, Cooking, Eid, Entertainment, ExPat Life, Recipes, Uncategorized | 14 Comments

French Chocolate Ice Cream

Perfect for beating the summer heat! This ice cream is so rich, so creamy, and so chocolat-ey that it makes you forget your worries.

French Chocolate Ice Cream

This takes a little time – and an ice cream churn – but oh, is it so worth it.

2 teaspoons vanilla flavoring
2 cups milk
6 egg yolks
1 cup sugar
1 Tablespoon cornstarch
1/4 teaspoon salt
6 squares unsweetened chocolate
3 cups heavy cream

Heat milk in small saucepan just until bubbles begin to appear around edge of pan.

Beat egg yolks in large bowl with sugar, cornstarch and salt.

Slowly add hot milk into egg yolk mixture, stirring constantly.

Return all to saucepan and heat slowly , stirring constantly, over medium heat until mixture thickens and just comes to a boil.

Remove from heat and add two teaspoons vanilla and chocolate squares, and continue stirring until the chocolate is melted.

Stir in cream.

Cool completely.

Strain into a four quart freezer can of ice cream maker.

Freeze according to manufacturers directions. Serve immediately, or spoon into freezer container and place in freezer. This won’t last long – it is SO good!

One time I was making this ice cream for guests. My small son, who loved this ice cream, kept asking if it was cool enough to churn yet. I told him one thing: Don’t touch the ice cream container.

He couldn’t help it. He had to see if it was cool enough to churn. Unfortunately, the refrigerator-slick canister slid through his hands, and as he struggled to catch it, he somehow hit it up, and put some spin on it. As I prepared to welcome guests, the gooey, thick, chocolate mixture twirled up, up and out of the canister, spinning ALL OVER THE KITCHEN and all over my small son.

He looked so horrified as he stood there, rooted to the floor, covered by his chocolaty guilt. He looked at me with terror in his eyes. He had disobeyed, and he feared the consequences.

I struggled really really hard not to laugh, and I looked at him very crossly and told him he had to stand there, covered with chocolate, until I had cleaned up the rest of the mess. Then I cleaned him up, and started another batch of the mixture. Just in time, I popped him into the bathtub as the guests arrived. The mixture was cool enough by the time I served dinner, and churned as we ate. It was ready just in time for dessert.

To this day, I think of my son with a big grin every time I see this recipe.

August 6, 2007 Posted by | Chocolate, Cooking, Family Issues, Friends & Friendship, Humor, Jordan, Recipes | 2 Comments

Chocolate ‘lowers’ blood pressure

A mouthful of dark chocolate each day could reduce blood pressure, cutting the risk of stroke, research suggests.

Forty-four people with raised blood pressure were put into two groups. One ate six grams of dark chocolate daily, the other the same amount of white.

The first group saw blood pressure fall slightly, but the others saw no change, researchers wrote in the Journal of American Medicine (JAMA).

The British Heart Foundation warned chocolate was a “treat not treatment”.

You can read the rest of the article at the BBC Health News here. Heh heh heh – sounds like a ‘treatment’ to me!

July 8, 2007 Posted by | Chocolate, Health Issues, News, Statistics | 2 Comments