Cream puffs, profiteroles, pate a Choux…they all sound so distinguished. Fancy dancy, which can mean disaster in my kitchen. Thankfully with a bit of patience and a watchful eye, these babies will be popping out of your oven in no time. Cool them completely before filling with cream. You can also use pastry cream, if you wish. Add some sprinkles on top of the chocolate for a bit of fun. Not too stuck up now, eh?
Chocolate-covered Cream Puffs
Pate a Choux
(Yield: About 28)
85g unsalted butter
¼ tsp. salt
1 Tbl sugar
125g plain flour
4 large eggs
For Egg Wash: 1 egg and pinch of salt
Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.
Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.
Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly. (You can also an electric mixer to speed up the process and save your arm strength).
Add 1 egg. The batter will appear loose and shiny. As you stir, the batter will become dry-looking like lightly buttered mashed potatoes. It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.
Transfer batter to a pastry bag fitted with a large open tip (I used a 1cm round tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.
Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.
Brush tops with the egg wash. Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes. Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more.
Remove to a rack and cool. Use a pastry bag to fill the cream puffs with cream and dip into chocolate. Best consumed on the same day.
1 cup heavy whipping cream, chilled
2 TB granulated sugar
Combine cream and sugar in a the bowl of an electric mixer and whip to stiff peaks. Set aside.
Melt 1 cup chocolate chips with 1 TB shortening. Stir together and use to dip the tops of the cream puffs.