Pâte à Choux


Blood Orange Pistachio Eclair
Chocolate Espresso Eclair

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.

Directions:

  1. Preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper or silpat.
  2. Heat water, milk, butter, salt, and sugar in a small pot until it begins to boil.
  3. Immediately add the flour and begin stirring with a rubber spatula or wooden spoon until mixture becomes dry and forms a ball.
  4. Remove from the heat and transfer into a medium bowl.
  5. Continue to beat mixture by hand until it begins to cool.
  6. Add the eggs one at a time, mixing thoroughly after each addition.
  7. 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).
  8. 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
Pinch salt

Place chocolate and salt together in a bowl. Place heavy cream in a saucepot.

  1. Heat cream over medium heat to a scald (just before boiling)
  2. Pour cream over chocolate, allow to sit for 2 minutes before stirring to combine, place in airtight container and refrigerate overnight to cool completely.
  3. Place chilled ganache in mixing bowl with whip attachment, whip on high speed until stiff peaks form.
  4. Place in bag fitted with desired tip for piping.

 

Chocolate Glaze

 

100 g Dark Chocolate

50 g Butter

 

  1. In a microwave safe bowl, melt together the dark chocolate and butter in 30 second intervals, stirring in between.
  2. Use to glaze profiteroles. Store in an airtight container in the refrigerator for several weeks.
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