Pate à choux
An easy recipe for a light French pastry dough, pate à choux
Ingredients
- 1/2 cup butter
- 1 tsp sugar
- 1/2 tsp salt
- 1 cup water
- 1 cup flour
- 5 eggs 4 eggs in the dough, 1 for egg wash
Chocolate Ganache
- 1 cup heavy cream
- 8 oz semisweet chocolate
No Churn Pumpkin Ice Cream
- Recipe link in notes below
Instructions
- Cut the butter into tablespoon sizes.
- Preheat the oven to 425 degrees.
- Line a large baking sheet with parchment paper.
- Add the butter, sugar, salt, and water to a deep, heavy saucepan.
- Cook over medium high heat until the mixture begins to boil. Immediately remove the pan from the heat once the boiling begins.
- Add the flour into the mixture and stir quickly with a wooden spoon or heatproof spatula until complete incorporated.
- Return to the heat and stir constantly until the mixture becomes a ball, about 2-3 minutes. It will leave a film in the pan.
- Pour the dough into a bowl and let it cool slightly for about 3 minutes.
- Make sure the four eggs are nearby. You will add them one at a time.
- Add each egg, one at a time. Stir one egg until completely combined before adding the next egg.
- When all of the eggs are mixed in, place the dough in a piping bag with a round tip. You can use a Ziploc with the corner cut off if necessary, but it won't be as neat.
- Squeeze out the dough in a circle. I made mine in a spiral, but you can also just push the dough straight out. You can make them as large as you would like. Mine were about 1 inch in diameter.
- Wet your finger and
- Bake the pastry at 425 degrees until it starts to puff up and become golden, about 10 minutes.
- Lower the temperature to 375 degrees and bake until fully puffed and golden, about 30 minutes.
- Let the pastry cool completely before filling it.
- Make the chocolate ganache.
- Chop the chocolate and put it in a heatproof bowl.
- Heat the heavy cream in a heavy saucepan over medium high heat. DO NOT LET IT BOIL. The cream is ready when steam rises from the surface and small bubbles appear around the edges.
- Pour the hot cream over the chopped chocolate and let it sit.
- The cream will begin to melt the chocolate. When it all starts to look melty - about 3 minutes - stir it all together with a wooden spoon or heatproof spatula.
- Make sure all of the chocolate is combined.
- Assemble your dessert by cutting the pastry horizontally. Fill with about 2 tbsp of ice cream. Place the top part of the pate à choux you cut on top like a cap. Drizzle with the chocolate ganache.
Notes
No churn pumpkin ice cream:
https://goodenoughkitchen.com/no-churn-pumpkin-ice-cream/