Cocoa Pate á Choux

By cuznvin

Michael Laiskonis

Ingredients

• Ingredients
• Makes 3 dozen individual choux puffs
• .............................................................................................................................
• 6 ounces / 180 grams water .............................................................................................................................
• 4 ounces / 120 grams whole milk .............................................................................................................................
• 4 ounces / 120 grams unsalted butter, cut into small pieces .............................................................................................................................
• 1 ounce / 30 grams sweetened condensed milk .............................................................................................................................
• 1/2 teaspoon / 2 grams fine sea salt .............................................................................................................................
• 4 1/2 ounces / 140 grams all purpose flour .............................................................................................................................
• 1/2 ounce / 15 grams cocoa powder .............................................................................................................................
• 4 large eggs .............................................................................................................................
• 1 egg, for egg wash .............................................................................................................................
• Water, as needed ............................................................................................

Preparation

Step 1

Place water, milk, butter, and salt into saucepan and bring to a full rolling boil.
2. Add the flour and cocoa all at once to the boiling mixture. Stir with wooden spoon or heatproof spatula until a
smooth mass forms.
3. Keep cooking and stirring it around over moderate heat to dry out the dough as much as possible, about 2-3
minutes.
4. Transfer dough to mixing bowl. With the paddle attachment, beat at medium speed to release steam and cool a bit
for one minute.
5. At low speed, beat in the eggs, one at a time, beating until incorporated between additions. The dough should look
smooth and glossy.
6. Transfer dough to a pastry bag with a plain tip and pipe out as desired. Beat one egg yolk with 1 ounce water to
make an egg wash. Place in pre-heated 400°F oven for 10 minutes, then turn oven down to 300°F to continue
baking for about 20 minutes more. When done, the puffs will be deep golden brown.