TGIF! And it’s time for my TGIF recipe interpretation.

This recipe from “A meandering mango” inspired me for my “Chocolate cake with rum and coconut”

These cakes chocolate espresso molten cakes look amazing and the recipe is very simple.

There’s only one problem that bothered me: two cakes that come out of this recipe won’t even reach the dinner table, as they will be eaten by my family members betwen the oven and table transportation. So I invented a “Chocolate cake with rum and coconut” , making some changes to ” A meandering mango’s recipe” and experimenting a little.

The result that came out of my experiment was amazing, but, it all started of  “A meandering mango’s” inspiring recipe and mouthwatering pictures.

I’m still planning to cook this recipe without any experiments (when there are “chocolate predators” at home … pssst), but as of right now, I’m very happy with the result and recommend you to try both recipes.

Btw, you should check out the other recipes of “A meandering mango”, there are a lot of great ideas, chocolate cheesecake brownies are on my list to do, but,… it’s another story.

Enjoy!

Profiteroles with cream-cheese cream and strawberry jam

1 cup milk

1/4 pound (1 stick) unsalted butter

1/4 teaspoon of salt

1 cup all-purpose flour

4 large eggs

Cream:

Cream-cheese

Chocolate chips                       [twitter-follow screen_name='helenscooking']

At the minimum gas preheat 1 cup of milk, gradually add butter, cut into thin slices (don’t let the mixture boil) add salt and wait until the butter will melt and will mix with milk.

To the mixture add gradually 1 cup of flour, don’t pour all the flour at the same time. Carefully beat up all the ingredients, so that the dough would form.

Put the mixture into the food processor and add 4 eggs. Pulse the dough until you will see it becomes puffy.

Preheat the oven to 450 F.

Now put the mixture in a pastry bag with a large plain tip or you can form the puffs with the spoon, carefully form round shaped profiteroles or with pastry bag form 20-25 swirls.

Don’t forget before forming your swirls to oil the baking sheet, so that they wouldn’t stick.

Bake them into the oven for 20 minutes and after they became golden and puffy, turn the gas off and let your pastry stay there for additional 15 minutes.

After that take out your almost ready profiteroles, let them a little bit too cool off and then half cut them, as shown in the picture.

For cream: You can take ready cream-cheese cream or you can mix cream-cheese with sweetened-condensed milk. It’s very simple: you can take 1/2 of the pack of cream-cheese and 1/2 of the condensed milk can.

Mix them carefully, even if the mixture won’t be very   consistent it will be more delicious in your profiteroles.

For chocolate:

You can melt 1/3 of the bag of chocolate chips (use minimum heat) or you can use Hersey’s chocolate in bottle if you don’t have chocolate chips.

You can also use for the cream any jam or ice-cream.

In Ukraine and Russia we use either butter cream or condensed milk as the stuffing.

Serve your profiteroles covered with warm chocolate or warm jam, however you like.

Enjoy! [twitter-follow screen_name='helenscooking'] VD8JAJK4D9BW