Pate a Choux Part Trois

The recipes….


Pate a Choux with Whipped Cream Filling & Chocolate Velvet Sauce

by mmm mmm mmm


    For the Pate a Choux

    • 1 cup water
    • 6 Tbsp. unsalted butter
    • 1 tsp. sugar
    • 1 pinch of nutmeg
    • 1 pinch kosher salt
    • 1 cup all-purpose flour
    • 4 extra-large eggs

    For the Whipped Cream Filling

    • 1 cup heavy cream
    • 3-4 Tbsp. confectioners’ sugar (depending on your sweet tooth)
    • 1 tsp. vanilla bean paste
    • Optional: 1 package Whip It (if you want your whipped cream to last longer)
    • Optional: 1 tsp. orange, raspberry, coffee, or your favorite liqueur

    For the Chocolate Velvet Sauce


      For the Pate a Choux

      Preheat the oven to 425 degrees F.

      Line a sheet pan with parchment paper.

      Fit a large pastry bag with the largest tip or you can skip the pastry bag and use a #40 cookie scoop to form the puffs.

      Heat the water, butter, sugar, nutmeg and salt over medium heat.

      Once the butter is melted, add the flour ALL AT ONCE and beat with a wooden spoon until it comes together and forms a dough.

      Cook, stirring constantly, over low heat for 2 minutes. (The dough will start to coat the bottom of the pan – this is a sign that you’re ready to move on.)

      Transfer the dough to the bowl of a food processor fitted with a metal blade.

      Add the eggs to the food processor and whirl until the mixture is thick and the eggs are incorporated.

      Spoon the mixture into a pastry bag (or you can use a cookie scoop).

      On the sheet pan pipe out 1 1/2″ high mounds or scoop the dough using a #40 scoop.

      Wet your finger and gently press down any swirls.

      Bake 20 minutes, until lightly browned and doubled (at least) in size. The puffs will be hollow when you tap them.

      Turn off the oven.

      Immediately make a small slit in the side of each puff to allow steam to escape – this will keep the puffs nice and tall.

      Return the puffs to the turned-off oven and leave in the oven with the door ajar for 10 minutes.

      Cool on a wire rack.

      For the Whipped Cream Filling

      Whip the heavy cream, confectioners’ sugar and vanilla bean paste (and optional Whip It and/or liqueur) until very stiff peaks form.

      Transfer the filling to a piping bag.

      Either cut off the tops of the puffs or poke a hole in the bottom and pipe filling into the puff. If you cut off the top, replace the top when filled.

      Repeat until all the puffs are filled.

      Refrigerate until ready to serve. Note: The puffs cannot be filled too far in advance or they will get soft and the filling will deflate. It’s best to fill them just before serving.

      Serve with a drizzle of chocolate velvet sauce or place a puddle of chocolate velvet sauce on a plate and top with the filled cream puff.

      For the Chocolate Velvet Sauce

      Place the chocolate chips in a medium-size heatproof bowl.

      In a small saucepan, bring the cream to a simmer and immediately remove it from the heat.

      Pour the cream over the chocolate chips and whisk until smooth.

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