Black Forest Puffs
This is a new look to the popular combination of cherries and chocolate. You will need to transfer the ice cream to the main part of the refrigerator 20-30 minutes before serving the choux pulp to give it time to soften. The tops of the chow: puffs are removed, so you can pile as much ice cream as you like into the shells, but do not fill them until just before serving.
INGREDIENTS:
APPROXIMATELY 225 G/5 OZ STONED RIPE.
CHERRIES, PREFERABLY BLACK
4 TBSP BRANDY OR KIRSCH 70 G/21/2 OZ PLAIN FLOUR
55 C/2 oz. UNSALTED
BUTTER, DICED
150 ML/5 FL OZ WATER
2 EGGS, SIZE 3, BEATEN
APPROXIMATELY
225-300 ML/5-10 FL OZ
VANILLA DAIRY ICE CREAM
CHOCOLATE SAUCE
DIRECTIONS:
Soak the cherries in the brandy or kirsch for 3 hours.
Set the oven to 200°C/400°F/Gas 6. Sprinkle a baking sheet with cold water.
Sift the flour onto a piece of paper. In a saucepan, heat the butter in the water until it has just melted, then bring quickly to the boil. Quickly remove from the heat and immediately add all the flour at once and beat vigorously with a wooden spoon until the mixture is smooth and pulls away from the sides of the pan. Return the pan to the heat and beat for 30 seconds. Remove from the heat and allow to cool slightly. Gradually beat in sufficient egg to give a dough that is shiny and soft enough to fall from the Spoon.
Place 6 or 8 tablespoonfuls of the mixture spaced well apart on the baking sheet, then bake for 10 minutes. Increase the oven temperature to 220 G/425°F/Gas 7 and cook for a further 20-25 minutes until well risen, crisp and golden.
Cut a slit in the sides of the buns and, if necessary, ret min to the oven with the heat turned off for a few minutes to dry out. Transfer to a wire rack to cool completely.
Just before serving, cut off the top third or so of each choux bun, place a scoop of ice cream in each bottom portion, then cover with some cherries and spoon the juices over. Cover with the tops and pour over a little warm Chocolate Sauce. Serve the remaining sauce separately.
