Chocolate-Dipped Profiteroles with Grand Marnier Strawberries

Chocolate-Dipped Profiteroles with Grand Marnier Strawberries
Staff Writer
Chocolate-Dipped Profiteroles with Grand Marnier Strawberries

Cask 63

Chocolate-Dipped Profiteroles with Grand Marnier Strawberries

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.

Ingredients

  • pint strawberries, quartered
  • 4  Ounces  Grand Marnier
  • 1  Cup  water
  • stick unsalted butter
  • 1  Cup  all-purpose flour
  • eggs
  • Cooking spray, for the baking sheet
  • 1  Cup  heavy cream
  • 1  Tablespoon  powdered sugar
  • vanilla bean, scraped or vanilla extract, to taste
  • 4  Ounces  chocolate chips or couverture

Directions

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.

Nutritional Facts

Total Fat
9g
13%
Sugar
9g
10%
Saturated Fat
4g
17%
Cholesterol
11mg
4%
Carbohydrate, by difference
23g
18%
Protein
2g
4%
Vitamin A, RAE
55µg
8%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
44mg
4%
Choline, total
7mg
2%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
21µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Niacin
1mg
7%
Phosphorus, P
65mg
9%
Selenium, Se
4µg
7%
Sodium, Na
163mg
11%
Water
35g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.