On 18 Jan 2011 04:38:55 GMT, Wayne Boatwright
> wrote:

>On Mon 17 Jan 2011 10:38:54a, Boron Elgar told us...
>
>> On Sat, 15 Jan 2011 12:00:31 -0500, Jim Elbrecht
>> > wrote:
>>
>>>Boron Elgar > wrote:
>>>-snip-
>>>>
>>>>Your biggest problem will be making sure they are thoroughly
>>>>cooled and completely dry before you put them away. Any moisture
>>>>at all and they will get very soft overnight in a sealed
>>>>container. Otherwise, I think you're good to go.
>>>>
>>>
>>>Duly noted-- Thank you.
>>>
>>>>They are easy to make and allow a terrific presentation. Your
>>>>ideas for them sound great.
>>>
>>>I can't take credit for the ideas, really. My wife wanted
>>>custard-- and I've been eyeing the recipes in 'The Perfect Scoop'
>>>for those almonds and hot fudge for a while.<g> [Lebovitz
>>>filled the profiteroles with anise ice cream in the book. I
>>>have a lot more recipes to go before I make *that* one]
>>>
>>>Jim
>>
>> I have the same book. I am a fan of his.
>>
>> Speaking of things chocolately, though...the Feb issue of Martha
>> Stewart "Living" has a recipe for a chocolate baked Alaska. I do
>> not know when, but I am gonna make that suckah!
>>
>> Boron
>>
>
>The one time I had chocolate baked Alaska, the hostess had used
>peppermint ice cream for the ice cream layer. It was delicious.

That is a variation worth remembering.

Thanks.

Boron