PROFITEROLES

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: CRABMEAT PROFITEROLES : -------------------------------------------------------------------------------- : 8 oz. cream cheese, softened : 1 Tbsp. milk : 1/2 tsp. horseradish : 1/4 tsp. salt : dash of pepper : 7 oz. can crabmeat : 1/3 c. almonds, finely chopped : 2 Tbsp. onion, chopped : 1/2 c. boiling water : 1/4 c. butter : 2 eggs : 1/2 c. flour : Combine softened cheese with horseradish, salt and : pepper. Mix until smooth. Fold in crabmeat, onion and al- : monds. Set aside. Combine water and butter in saucepan and : stir over medium heat until butter has melted. Add the flour : all at once. and stir until the dough forms a ball. Remove : from heat and let stand for 5 minutes, then add eggs, one at a : time. Beat dough until it is stiff. If the dough is not : stiff, set aside for 10 minutes, then try again. Place 1/2 : teaspoon of dough for each Profiterole on a buttered baking : sheet. Bake at 325 degrees for 10 to 20 minutes; cool. Split and : fill with crabmeat mixture. Bake at 350 degrees for 10 minutes. If : made in advance, reheat at 325 degrees for 5 to 10 minutes. Serves 6 : to 8. : -------------------------------------------------------------------------------- : FRIED CHEESE PROFITEROLES : -------------------------------------------------------------------------------- : 1/3 c. all-purpose flour : 1/3 c. freshly grated Parmesan : cheese : 1/4 c. butter, softened : 2 eggs : paprika : Blend flour with cheese. Combine butter with 1/2 cup : water in small saucepan. Bring to boil, stirring until butter : melts. Add flour mixture all at once, stir vigorously with : wooden spoon until mixture is smooth and leaves side of pan, : forming a ball. Remove from heat. Add 1 egg; beat 1 minute : until well mixed. Repeat procedure with remaining egg. Beat : until smooth and thickened. Let stand covered at room tempera- : ture until completely cool. Do not refrigerate. Spoon mixture : into pastry bag with 1/2-inch tip and pipe 1/2-inch pieces or : drop by teaspoonful into 350 degrees oil in deep fryer. Fry until : golden, drain well on paper towel. Sprinkle with paprika. : Makes 40 or 50 puffs. : -------------------------------------------------------------------------------- : PROFITEROLES AU CHOCOLAT : -------------------------------------------------------------------------------- : 1/4 c. butter : pinch of salt : 1/2 tsp. sugar : 1/2 c. plus 1 Tbsp. flour : 2 medium eggs : 1 1/2 c. whipped cream : In medium-sized heavy saucepan, pour 1/2 cup hot water : over butter and stir until melted. Add pinch of salt and sugar : and bring it to a rolling boil. Add the flour and lift the : saucepan off the direct heat. Stir vigorously until the dough : leaves the sides of the pan and forms a ball in the center. : Remove from fire and cool for 2 minutes. Add 1 egg and stir it : in well. Then add the remaining egg and continue stirring : vigorously until the dough is smooth and glossy. The batter : must be very stiff. Drop by spoonfuls, depending on the size : you want, onto a greased cookie sheet. Bake at 425 degrees for 10 : minutes. Reduce heat to 300 degrees and bake for 30 minutes until : there is no sign of moisture beads on the puffs. Cool them and : fill with whipped cream. Top with Chocolate Sauce. Yields 12 : to 15 small puffs. : Chocolate Sauce: : 12 oz. semi-sweet chocolate : 2 oz. unsweetened chocolate : 1/2 pt. heavy cream : Melt chocolate in top of double boiler over boiling : water. Stir in heavy cream. Continue stirring until sauce is : smooth.

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