Choux 3

Finally! After much intense studying in the month of January and February (and doing an exam on Wed), I’ve managed to type out my first entry on this new blog! Although I’m not that good with words, I hope that my posts are somewhat understandable and not too boring for the unsuspecting netizen who happens to stumble upon this humble blog.

Choux 1

Well just to start things off, I made pâté à choux for a Valentine’s Day House Warming party for a friend of mine, small golden nuggets filled with Chantilly cream, served with a honey chocolate sauce. Basically, it was a hit at the party, though people pointed at me whenever they asked who made the puffs, which kinda made me feel weird -haha-.

Choux 4

I used to think that choux pastry was a difficult pastry to master but they were surprisingly easy to make! Just stuff everything into a saucepan with a lot of elbow grease and viola! Choux Puffs! (Ok, its not THAT easy) Though they weren’t as perfect as I thought they would be. All the choux had their bases stuck onto the greaseproof paper (which I think was the problem), so I had no choice but to just peel those piping hot puffs off the sheets. They were not horribly maimed and easily fixed with lots of vanilla cream and chocolate delight.

Choux 6
First time trying background photography…. looks kinda bad~ =D

I also managed to save some for my mom and brother who arrived back after spending the first few days of Chinese New Year with my dad and elder brother back in Singapore. So I whipped up some cream, piped it into the puffs, and piled them up into a nice little stack. Warmed the chocolate sauce (puff and sauce were kept in the fridge of course!) and drizzled that over the puffs. Delish!

Many thanks to Gordon Ramsey, who first made these delectable one mouthers with bursts of vanilla and chocolate. I’ll certainly make these again and next time with baking paper, not greaseproof.

pâte à choux
Adapted from Gordan Ramsey (The f word)

Choux pastry

  • 125ml milk
  • 200ml water
  • 150g plain flour
  • 1 tsp golden caster sugar
  • ½ tsp salt
  • 100g unsalted butter
  • 4 medium eggs, lightly beaten

Chantilly cream

  • 1 ½ a vanilla pod, split (I used 1 teaspoon of vanilla extract)
  • 300ml whipping cream
  • 1-2 tbsp icing sugar

Chocolate sauce

  • 200g good quality dark chocolate (70% cocoa solids)
  • 30g unsalted butter
  • 3 tbsp clear honey
  • 125ml full fat milk
  1. Preheat the oven to 200˚C. Sift the flour into a bowl. Place the milk, cold water into a pan and set over a low heat. Add the butter, sugar and salt. Once the butter has melted, bring to a rolling boil. Turn off the heat then tip in the flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and remove from heat to cool for awhile.
  2. When mixture is cooled a bit, gradually beat in the eggs, a little at a time, mixing well between each addition, until you have a smooth paste. (Alternatively, transfer the mix to an electric mixer and gradually add the eggs while the mixer is running on a low setting).
  3. Line a baking sheet with greaseproof paper. Spoon the choux pastry into a piping bag fitted with a large plain nozzle (about 1.5cm in diameter). Pipe a small blob of the pastry mix under each corner of the greaseproof to keep the paper in place. Now pipe about 20 walnut-sized balls onto the baking sheet, spaced well apart. Level the peaked tops with the tip of a wet finger then bake for 18-20 minutes until well risen and golden brown.
  4. Remove from the oven and transfer to a wire rack to cool completely before filling.
  5. For the Chantilly cream scrape the seeds from the vanilla pod into a large mixing bowl. Add the cream and icing sugar then whisk together until the consistency of a soft meringue with floppy peaks. Spoon the cream into a clean piping bag, fitted with a small plain nozzle. Pierce the base of a choux bun with the tip of the nozzle and pipe in the cream. Repeat with the remaining choux buns.
  6. For the chocolate sauce, break the chocolate into small pieces in a heatproof bowl. Place the bowl over a pan of simmering water and heat. Add the butter and honey stirring from time to time, until the chocolate begins to melt. Gradually whisk in the milk until you have a smooth sauce and warm through. Serve the cream-filled profiteroles with the hot chocolate sauce drizzled over.