- Worcestershire sauce introduced (1937)
Chocolate-Dipped Profiteroles with Grand Marnier Strawberries
- 1 pint strawberries, quartered
- 4 Ounces Grand Marnier
- 1 Cup water
- 1 stick unsalted butter
- 1 Cup all-purpose flour
- 4 eggs
- Cooking spray, for the baking sheet
- 1 Cup heavy cream
- 1 Tablespoon powdered sugar
- 1 vanilla bean, scraped or vanilla extract, to taste
- 4 Ounces chocolate chips or couverture
Here's a dessert that's fit to share with that special someone. Who can refuse airy profiteroles filled with vanilla whipped cream and dipped in melted chocolate together with strawberries laced with orange liqueur? It's the perfect combination.
See all recipes for chocolate.
Preheat the oven to 375 degrees. Combine the strawberries and Grand Marnier in a bowl and set aside.
Melt the butter and water in a saucepot and bring to a boil over high heat. Add the flour all at once and stir to form a smooth dough. Remove from the heat and transfer to the bowl of an electric mixer fitted with the paddle attachment.
Mix at second speed and add 1 egg at a time to incorporate. Place in a pastry bag with a round tip. Line a baking sheet with parchment paper or coat with cooking spray. Pipe out 1-inch mounds spaced evenly onto the baking sheet.
Transfer to the oven and bake for 35 minutes. Remove from the oven and let cool to room temperature. Whip the cream in a mixing bowl until stiff peaks form, and add the powdered sugar and vanilla. Place in a clean pastry bag and fill the baked profiteroles with whipped cream.
Melt the chocolate in a double-boiler over medium-low heat, taking care not to let the bottom burn. Dip the profiteroles into the chocolate and allow the chocolate to set. Place profiteroles on a plate and serve with the strawberries.