Pâte à Choux
Yield: 24 gougères, 12 profiteroles
63 g Water
63 g Milk
50 g Butter
¼ teaspoon Salt
½ teaspoon Sugar
75g All-purpose flour
2 each Eggs
For gougères fold in 20g of shredded cheese, black pepper, and chopped fresh herbs.
- Preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper or silpat.
- Heat water, milk, butter, salt, and sugar in a small pot until it begins to boil.
- Immediately add the flour and begin stirring with a rubber spatula or wooden spoon until mixture becomes dry and forms a ball.
- Remove from the heat and transfer into a medium bowl.
- Continue to beat mixture by hand until it begins to cool.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Once mixture is cool to body temperature and appears shiny and smooth, transfer into a piping bag fitted with a piping tip (star or round, based on preference).
- For profiteroles (cream puffs) pipe 1 ½” circles about 2” apart on the sheet pan. For Bake for about 15 minutes, then reduce oven temperature to 325 degrees and bake for an additional 30-40 minutes or until completely golden brown and hollow in the center. Cool completely before filling.
Whipped Chocolate Ganache
Yield: 1 pint, filling for 12 profiteroles
250 g Heavy cream
150 g Dark Chocolate
Place chocolate and salt together in a bowl. Place heavy cream in a saucepot.
- Heat cream over medium heat to a scald (just before boiling)
- Pour cream over chocolate, allow to sit for 2 minutes before stirring to combine, place in airtight container and refrigerate overnight to cool completely.
- Place chilled ganache in mixing bowl with whip attachment, whip on high speed until stiff peaks form.
- Place in bag fitted with desired tip for piping.
100 g Dark Chocolate
50 g Butter
- In a microwave safe bowl, melt together the dark chocolate and butter in 30 second intervals, stirring in between.
- Use to glaze profiteroles. Store in an airtight container in the refrigerator for several weeks.