- 1
Ingredients
- For the Choux:
- 1 cup water
- 1/2 cup (1 stick) salted butter
- 1 tsp sugar
- 1/4 tsp salt
- 125 g (1 cup) Artisan Gluten-Free Flour Blend
- 4 large eggs
- For the chocolate sauce:
- 1/4 cup milk (2% or whole)
- 114 g (4 ounces) bittersweet chocolate
Preparation
Step 1
To make the choux pastry:
Preheat the oven to 425 deg F. Line two baking sheets with parchment paper.
In a medium saucepan, combine the water, butter, sugar, and salt, and bring to a boil over medium-high heat.
Add the flour all at once and stir vigorously with a spoon over the heat for about 3 minutes, until very thick. (By then the dough will have pulled away from the sides of the saucepan.)
Remove from the heat. Then add the eggs, one at a time, stirring to incorporate after each addition until smooth and glossy.
Transfer the dough to a pastry bag fitted with a round, half-inch tip.
Pipe mounds of dough about one inch wide by one inch tall onto the baking sheet, two inches apart. The recipe will yield about 50 across the two baking sheets.
Bake each sheet, one at a time, for 25 minutes each.
Transfer to a wire rack and let cool completely. (Re-bake at 350 deg F for 3–5 minutes if the pastries have soft spots when cooled. They should be golden brown and uniformly but lightly crispy. If necessary, let re-cool completely.)
To make the chocolate drizzle
Heat the milk until just boiling (glass bowl in the microwave or small pot on the stove).
Remove from the heat. Whisk in the chocolate until smooth and shiny and the chocolate is fully melted.
Drizzle with a spoon onto your croquembouche. (It can be helpful to slightly tip the croquembouche while drizzling.)