Viking VSM500BR User Guide - Page 16

ÉCLAIRS 10 cooked pate a choux shells (in a elongated oval shape) 5 oz of Chocolate mousseline (see recipe on page 13) 5 oz Cream Chantilly (see recipe on page 30) 5 oz melted dark chocolate 5 servings • Melt chocolate in a double boiler very slowly • Take two pastry bags with medium round tips, fill one with the chocolate mousseline and the other with the cream Chantilly • Stick the tip of the bag into the cooked dough and pipe mixture until full (do five with the chocolate and five with the chantilly) • Once the éclairs are piped dip the side without the hole into the melted chocolate • Serve one chocolate and one chantilly with the chocolate side up as a dessert with a surprise PROFITEROLES 5 cooked pate a choux shells (in a large roll shape) 7 oz of hot chocolate ganache (see recipe on page 13) 5 large scoops of vanilla ice cream 5 servings • Make sure the chocolate ganache is hot • Take cooked pate a choux and cut in half • Take a large scoop of ice cream and place in between the two layers of pate a choux • Place the porfiterole on a cold plate and cover with the hot ganache BEIGNETS 1/2 pound of raw pate a choux dough 4 cups vegetable oil (for frying) 1 pound powdered sugar Serves about 10 • Pre heat the oil to 375ºF • Using a one-ounce scoop, scoop the pate a choux dough into the hot oil • Once the dough is brown and puffed, remove from the oil • Drain and dust generously with powdered sugar • Serve at breakfast or any time of the day 16