Description
Use this pâte à choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs. Source: Martha Stewart Living, November 2005
Ingredients
Units
Scale
- Pâte à choux
- 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 4 large eggs, plus 1 large egg white
- Profiteroles
- Pâte à choux
- Large egg (for egg wash)
- Chocolate sauce
- 9 ounces bittersweet chocolate, finely chopped
- 1 cup milk
- 3 tablespoons heavy cream
- 1/4 cup superfine sugar
- 2 tablespoons butter, diced
- For serving
- Vanilla ice cream
- Icing sugar for dusting
Instructions
- Pâte à choux
- Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
- Profiteroles
- Preheat oven to 375 degrees. Whisk together egg with 1 tablespoon water in a small bowl for the egg wash. Set aside.
- Line two large baking sheets with parchment paper. Transfer Pâte à choux to a pastry bag fitted with a 5/8-inch plain tip. Pipe dough into 2-inch rounds about 1 inch apart. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffed and golden brown, about 25 minutes. The profiteroles should feel light and airy. Remove puffs from oven and transfer sheets to wire racks to cool completely.
- Make the chocolate sauce: Place chocolate in a heatproof bowl over a pan of hot water to melt gently, stirring occasionally with a wooden spoon. Put the milk, cream, and superfine sugar into a pan and bring to a boil, whisking continuously. Take off the heat. Still whisking, pour on the melted chocolate, then return to the heat. Still whisking, let the sauce bubble briefly over medium heat. Turn off the heat and whisk in the pieces of butter, one at a time. Put the sauce into a bowl, cover with plastic wrap, and keep warm in a bain-marie.
- Using a serrated knife, slice off the top third of each puff; set aside. Place a scoop of ice cream on the bottom of each puff; replace tops. Dust with confectioners’ sugar and drizzle with chocolate sauce. Serve immediately.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert