but for two things - one shouldn't call it bouillabaisse;
and one should use water, unsalted, boiling.

I don't make these things up, I just regurgitate them.

I keep encouraging people to comment on recipes.
That should add the proper kind of spice to the echo.

They don't have cooks in the Cook Islands?

As I recall the rest of the food, on the island, was edible so they weren't

Well, I suppose the people in general didn't look
malnourished.

that rare. I will give the place an "E" for effort. The plates were a

picture

Most of my college and grad school grades were
B for effort.

of delicious Mexican Cuisine. The only problem was that while they looked great, the spicing was completely wrong, by that I mean the wrong types of spices. Maybe they matched the coloration. Truthfully I don't think

they'd

ever actually eaten any Mexican food, just picked up a book and got

close to

what they thought it'd taste like. Gonna watch an old movie called Eating

I'd have been interested just from the analytical
standpoint if nothing else.

Raoul tonight, just checked the DVD out of the library. I'll watch to

see how

they do their spicing.

O ... kay.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Profiteroles (Cream Puffs)
Categories: Desserts
Servings: 4

MMMMM-------------------------CHOCOLATE SAUCE------------------------------
2 tb Butter
1/2 lb Semisweet chocolate
1/4 c Water
2 tb Corn syrup
2/3 c Heavy cream

MMMMM---------------------------PATE A
CHOUX--------------------------------
3/4 c Water
1/4 lb Butter
1/2 ts Salt
1 c Flour
5 Eggs

MMMMM---------------------SWEETENED WHIPPED CREAM--------------------------
1 1/2 c Whipping cream
2 tb Confectioners sugar
3/4 ts Vanilla extract

Calories per serving: Number of Servings: 4 Fat grams
per
serving: Approx. Cook Time: Cholesterol per serving: Marks:

*DIRECTIONS*

PREPARATION: Chocolate Sauce: Chop the butter and chocolate into small
pieces. Put the butter, chocolate, water and corn syrup into the top of
a
double boiler set over hot water and stir occasionally until chocolate is
just melted. Remove from hot water and whisk in cream. Chocolate Sauce
can
be made several days ahead.

Line 2 baking pans with parchment paper or butter them and dust with
flour.

Pate a Choux: Put the water, butter and salt into a heavy saucepan over
medium heat and bring just to a boil. Remove from heat. Add the flour and
beat to combine. Return to medium-low heat and cook, stirring constantly
and vigorously, until the paste forms a ball and leaves a thin film on
the
bottom of the pan, about 5 minutes. Remove from heat and let cool a
moment. Add 4 of the eggs, one at a time, beating thoroughly after each
addition. Heat oven to 425F. Beat the final egg in a small bowl with 1
tablespoon of water for an egg wash. Put the Pate a Choux into a pastry
bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto the
prepared
pans, spacing them about 1 inch apart. Or use 2 spoons to form mounds.
Lightly brush only the tops with the egg wash and bake in preheated oven
for 10 minutes. Lower temperature to 350 F and bake until lightly browned
and all beads of moisture on the tops have evaporated, about 8 minutes.
Cool on a rack in a dry place. Recipe can be made to this point a few
hours
ahead.

Sweetened Whipped Cream: Whip the heavy cream with the confectioners
sugar
and vanilla extract until just stiff. The cream can be whipped an hour
ahead.

SERVING: Bring the Chocolate Sauce back to room temperature if
refrigerated. Put the whipped cream into a pastry bag. With a serrated
or
sharp paring knife, cut the tops off the pastry puffs and pipe or spoon
in
the cream. Replace the tops. Pour some Chocolate Sauce onto each plate.
Put
the cream puffs on top of sauce and serve at once.

Serves 4.

Note: Classic cream puffs are simple to make and the ideal holder for
whipped cream or pastry cream. For profiteroles, they're made small and
are floated in chocolate sauce.

Recipe from Cook's Magazine, September/October, 1987.

MMMMM
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