Profiteroling

This is the dessert I made the other night. I've altered the recipe just a tad based on the experience. The original is here.


FLORENTINE CHOCOLATE PROFITEROLE

1 c. water
1/4 c. butter
1/2 tsp. salt
1 c. flour
4 jumbo eggs
1 c. whipping cream
2 tbsp. powdered sugar
1/2 tsp. freshly grated nutmeg (or 1/8 powdered)
4 oz. semisweet chocolate
2 tbsp. water
1 tbsp. honey

Heat oven to 400 degrees. Grease and flour cookie sheet. Heat 1 cup water, butter and salt to rolling boil in 2 1/2 quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minutes or until mixture forms a ball. Remove from heat. Cool 5 minutes. Beat in eggs, one at a time, until smooth.

Drop round tablespoons about 2 inches apart onto cookie sheet. Bake about 30 minutes or until puffed and golden brown. Cool. Cut off tops. Reserve. Pull out any filaments of soft dough. Beat together whipping cream, powdered sugar and nutmeg in chilled medium bowl until stiff. Fill puffs with whipped cream mixture and replace tops. Heat remaining ingredients over low heat until smooth and drizzle over puffs. Chill 2 hours or until dessert is firm.