Strawberry Petits Choux

By littlejordan

Ingredients

• Filling and Topping:
• 2 tsp powdered gelatin
• 2 tbsp water
• 3 cups strawberries, hulled
• 1 cup ricotta cheese
• 1 tbsp superfine sugar
• powdered sugar for dusting
• Petits Choux:
• 3/4 cup all-purpose flour
• 2 tbsp unsweetened cocoa
• pinch of salt
• 6 tbsp butter
• 1 cup water
• 2 eggs, plus 1 egg white, beaten

Details

Servings 12

Preparation

Step 1

Sprinkle the gelatin over the water in a heatproof bowl. Let it soften for 2-3 minutes. Place the bowl over a pan of gently simmering water and stir until the gelatin dissolves. Remove from the heat.

Place a scant 1 cup of the strawberries in a blender with the ricotta and sugar. Process until blended. Add the gelatin and process briefly. Transfer the mousse to a bowl, cover with plastic wrap and chill for 1-1 1/2 hours, until set.

Meanwhile, make the petits choux. Line a cookie sheet with parchment paper. Sift together the flour, unsweetened cocoa and salt. Put the butter and water into a heavy-bottom pan and heat gently until the butter has melted.

Preheat the oven to 425'F. Remove the pan from the heat and add the flour, unsweetened cocoa, and salt all at once, stirring well until the mixture leaves the sides of the pan. Leave to cool slightly.

Gradually beat the eggs into the flour paste and continue beating until it is smooth and glossy. Drop 12 rounded tablespoonfuls of the mixture onto the prepared cookie sheet and bake for 20-25 minutes, until puffed up and crisp.

Remove from the oven and make a slit in the side of each petit chou. Return to the oven for 5 minutes. Transfer to a wire rack.

Slice the remaining strawberries. Cut the petits choux in half, divide the mousse and strawberry slices among them, then replace the tops. Dust lightly with powdered sugar and place in the refrigerator, Serve within 1 1/2 hours.