Chocolate Pate a Choux

cream puff shells

Photo by frances n.
Adapted from seriouseats.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from seriouseats.com

Ingredients

  • 1/2

    cup water

  • 5

    tablespoons unsalted butter

  • 1

    tablespoon granulated sugar

  • 1/4

    teaspoon salt

  • 1/2

    cup plus 1 tablespoon bread flour

  • 3

    large eggs, cold

  • 2 1/2

    tablespoons cocoa powder

Directions

1-In medium saucepan, heat water, butter, sugar, and salt over medium heat until simmering. Quickly add flour and with wooden spoon, quickly stir until mixture comes together and pulls away from the sides of pan. Continue to cook and stir for about 1 minute more (a film will develop on the bottom of the pan). Remove pan from heat and let cool for about 3 minutes, stirring frequently to release steam from the choux paste. 2-Vigorously whisk in first egg until completely incorporated. Whisk in remaining eggs, one at a time, until paste is smooth. With a wooden spoon, stir in cocoa until smooth. 3-Using two soup spoons, drop 8 equal portioned mounds of choux paste onto prepared pan, spacing evenly, and no less than 2 inches apart. Bake until completely puffed, 15 to 20 minutes. Reduce heat to 375°F and continue to bake until shells are firm, about 15 minutes more. 4-Remove pan from oven and using a small knife, carefully make a small slit in the side of each puff. Turn oven heat off. Return pan to oven with the door propped open with a wooden spoon, and let puffs dry out, about 25 minutes. Let puffs cool completely before filling. 5-Using a sharp or serrated knife, slice off the top 1/3 of each shell. If necessary, remove any dough from inside so that the shell if fairly hollow. Spoon pastry cream into shells and place the top piece back on top.

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