Homemade
Chocolate Recipes:
Chocolate
Profiteroles
Shave into a cup one
ounce of Walter
Baker & Co.'s Premium No. 1 Chocolate,
and put the cup into a pan of boiling water. Make a paste the same as for éclairs, save that instead of one
tablespoonful of sugar three must be used.
As soon as the paste is cooked, beat in the melted chocolate. When cold, add the
eggs, and beat until light. Drop this batter on lightly buttered pans in round cakes,
having about a dessertspoonful in each cake. Bake for about twenty minutes in a moderately
hot oven. Serve either hot or cold, with whipped cream prepared the same as for Filling
No. 1 for éclairs.
Heap the cream in the center of a flat dish, and arrange the profiteroles around
it.
Recipe Credit: Miss Maria Parola, Specially Prepared for Walter Baker & Co. LTD.
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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