Having watched six seasons of The Great British Bake Off, I'd seen enough cooks make pâte à choux that I was pretty sure I could handle it. I still read many recipes -- both online and in actual printed cookbooks -- before I decided I would be smart to just follow an established recipe rather than attempt my own amalgamation. In the end, I turned to King Arthur Flour's "Easy Mini Puffs" recipe. It worked like a charm and the forty (slightly misshapen) bite-size puffs have kept well, unfilled and ungarnished, in a sealed container on the counter for five days now.
I have been filling the profiteroles as needed with a sweetened chocolate whipped cream I made by combining heavy cream and instant hot cocoa mix in my 1 pint iSi Creative Whip. It's delicious -- light, sweet, and almost gently chocolatey.
Chocolate Whipped Cream Filling
- ½ pint heavy cream
- 2 pkts Swiss Miss milk chocolate hot cocoa mix
- Whisk the heavy cream and cocoa mix together until the powder is completely dissolved.
- Pour into a 1 pint iSi Creative Whip. Screw on an N2O whipped cream charger cartridge and shakeshakeSHAKE.
- Can immediately be used to fill profiteroles or refrigerated until needed.
The profiteroles are garnished with an easy chocolate sauce I made by combining dark chocolate, whole milk, butter, and sugar. This sauce keeps well in the fridge, although it needs to be warmed a little to get it back to a pourable consistency.
- 4 oz whole milk cream
- 1 oz butter
- 1 Tbsp sugar
- 2 oz good-quality dark chocolate (use at least 70% cocoa solids)
- Heat the cream, butter, and sugar, in a saucepan over medium heat.
- Add the chocolate, stirring, until it's melted and smooth.
- Remove from heat and cool to room temperature.
- Drizzle over profiteroles or refrigerate until needed.
Overall, I'm pleased with my first attempts at pâte à choux and profiteroles. Choux pastry is nothing to fear and I'm looking forward to making more (bigger) puffs in the near(ish) future. Thanks, Melody, for suggesting January's Improv Challenge theme!