Title: Profiteroles with Mocha Fudge Sauce - Glorious Liqueurs
Categories: Makebooze
Yield: 8 Servings

1	c	Water
1/2	c	Unsalted butter
1	ts	Sugar
1/8	ts	Salt
1	c	Flour
4		Eggs
1	qt	Vanilla, butter pecan or
		Coffee ice cream
1/3	c	Kahlua
		Mocha fudge sauce*

*Separate recipe in this series

Cream Puff Paste:

Preheat oven to 400F.

Bring water, butter, sugar and salt to a full boil. Add the flour, all at once. Cook, stirring vigorously with a wooden spoon, until a thick smooth ball that leaves the sides of the pan forms. (Hey, that sounds like my white sauce ). Remove pan from heat.

Beat in eggs, one at a time, beating well after each. At first, dough may seem to separate, but with continued beating, the eggs will be absorbed. The dough will be shiny and smooth.

Baking and finishing the profiteroles:

Drop dough by rounded teaspoonfuls on baking sheets, about 1 1/2" apart. Bake until firm, puffed and golden brown, about 35 minutes. Cool completely on sheet on a wire rack.

Slice top off each and remove and soft, uncooked dough from the center.

Working with about a quarter of the ice cream at a time, fill each puff. Make a shallow hollow, fill with kahlua and smooth ice cream over to encase. Replace top.

Place upright in a single layer in a tin foil lined baking pan that will fit in your freezer. Freeze until ice cream is solid; cover with tin foil and keep frozen until ready to serve.

At serving time, reheat the Mocha Fudge Sauce. Serve friteroles in stemmed glasses topped with sauce. New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96..

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