Marijuana Profiteroles Recipe
Pastry
5 tablespoons Canna Butter** (plus extra for greasing)
1 cup water
3/4 cup all purpose flour
3 eggs beaten
Cream Filling
1 1/4 cups heavy cream
3 tablespoon sugar
1 teaspoon vanilla extract
Chocolate Sauce
4 1/2 oz. semisweet chocolate chips
2 1/2 tablespoons Canna Butter**
6 tablespoons water
3 tablespoons brandy
Preheat oven to 380 degrees. Grease a large baking sheet. To make the pastry, place water and butter in a pan and bring to a boil. Sift the flour into a bowl. Remove pan from the heat and beat in the flour until smooth. Let cool for 5 minutes. Beat in enough eggs to give mixture a soft consistency. Transfer to a pastry bag fitted with a 1/2-inch plain tip. Pipe small balls onto a baking sheet, transfer to the oven and bake 25 minutes. Remove from the oven. Pierce each ball with a skewer to let the steam escape. To make the cream filling, whip the cream, sugar and vanilla extract together in a bowl. When cool, cut the pastry balls almost in half, then fill with the cream. To make the sauce, gently melt the chocolate chips and butter with water in a small pan, stirring until smooth. Stir in brandy. Pile profiteroles into individual serving dishes or into a pyramid on a raised cake stand. Pour sauce over the profiteroles and serve.
