These delightful puffs are filled with whipped cream and served on a particularly flavorful chocolate sauce.
120 ml milk
120 ml water
1 pinch salt
1 tsp sugar
4 eggs and 1 white egg
360g ( 1 1/2 cups) heavy cream
40g (1/4 cup) powdered (confectioners’) sugar
2 tsp vanilla extract
50g bittersweet or semisweet chocolate, coarsely chopped
60g heavy cream
1. Preheat the oven to 200°C (400°F.). Grease and line with parchment paper a square baking pan.
2. In a pot, put the butter, milk, water, sugar and salt. Heat over medium until the butter melts.
3. When the butter is completely melted and the mixture begins to boil, add the flour all at once. Remove from heat, and stir rapidly with a wooden spoon until smooth.
4. Put the pan back on the stove and heat on medium, stirring, until a thin film forms on the bottom of the pan. Remove from heat and add the eggs one at a time, stirring briskly with a wooden spoon. Continue stirring until the batter is smooth.
5. Put the batter into a pastry bag and squeeze out 3-4 cm of batter, leaving some space between each of them. Brush with the beaten egg to smooth the tops and coat the surface of the balls.
6. Bake for 10-15 minutes. When the puffs have fully risen and browned slightly reduce the temperature to 350°F and bake for another 10 minutes, or until light golden. Cool on a cake rack when finished and bake the remaining batter.
MAKE THE FILLING
7. Make the filling. Whip the cream with the confectioners’ sugar and vanilla in a bowl until firm. Refrigerate.
8. Remove the top of each choux puff. Spoon the cream mixture into a pastry bag fitted with a star tip and pipe it into the puffs, piping in enough whipped cream to come up about 1 1/2 inch above the cut edges. Replace the caps.
MAKE THE CHOCOLATE GLAZE
9. Heat the chocolate in a saucepan over low heat, stirring. Pour the heavy cream, continue stirring. Serve with choux puffs.
“Look, there's no metaphysics on earth like chocolates.'' ― Fernando Pessoa