Hey – I know you people. Don’t think I don’t know you people. Enthusiasm for my salade niçoise recipe was at an all-time low. Why concern yourselves with salty fish when you can have … profiterole?
What are profiteroles you ask yourselves?
Why, cream puff pastries! With yummy things inside! Things like ice cream or whipped cream, with strawberry toppings or chocolate!
Now we’re talkin’ – let’s take a moment to get reacquainted. I’m Lady Jennie and this is my blog. No, I’m not French royalty, I’m just some lady that lives in France.
Okay, so you need to make pâte à chou (literal translation is cabbage dough (for its shape) and loose translation is cream puff pastries). I’ve made this before in my chocolate éclair post, but don’t click there. It’s disastrous.
Stir. Oh boy are you ever going to get an arm workout.
Fill a pastry bag and use a 8mm tip. I have no idea what that is but I got the biggest one I had and struggled to squeeze the unwieldy dough through its teeth.
Bake for about 18 minutes and don’t open the oven for at least 10 minutes (or at all if you can help it). The pastries won’t puff.
Hello little cabbage.
Now let’s throw caution to the wind and make this warm chocolatey glaze. It’s my own recipe and was declared by not one, but two Frenchmen to be the best they’d ever tasted.
One was Sir, of course, but the other doesn’t owe me anything.
Break 200 grams of dark chocolate into little pieces.
See how … puffy they are? It’s all those eggs.
You love me again.
- Puff Pastry:
- 1 cup (250 grams) water
- ½ cup (110 grams) butter
- 1 t sugar
- ½ t salt
- 1½ cup (140 grams) flour
- 6 eggs
- Chocolate Glaze:
- 200 grams dark chocolate
- 2 cups heavy cream
- 2 cups confectioner sugar
- 2 Tablespoons (30 grams) butter
- Vanilla ice cream
- Preheat the oven to 350°F or 180°C and grease and flour baking sheet.
- Melt water, butter, sugar and salt over low heat.
- Add flour into melted liquid bit by bit, whisking constantly until all moisture is absorbed.
- Remove from heat and add eggs one by one, stirring constantly.
- Put dough into pastry bag with an 8 mm decorating tip and form little “cabbages.”
- Bake 18 minutes without opening the oven.
- For chocolate glaze, break chocolate and melt over low heat with cream, powdered sugar and butter.
- Cut the pastries in half, fill with vanilla ice cream and top with hot chocolate glaze.