The smallest choux are known as profiterôles and are often filled with vanilla ice cream and served with a lukewarm chocolate sauce.
Pâte à choux
- Fill a pastry bag with the pâte à choux and coat a large cookie sheet with butter and flour.
- Squeeze out puffs about the size of a golf ball.
- Brush the top with a egg wash (a whole egg, beaten), pushing down the tails.
- Let the choux dry for a while before cooking.
- Bake in a 370°F preheated oven for 35 minutes or until well puffed and golden.
- Shut off the heat, open the oven door slightly and let the puffs cool slowly for 1 hour.
- In the meantime soften the ice-cream by beating it and fill a pastry bag with it.
- Using the tip of a knife, make a hole in the bottom of each choux.
- Insert the tube of the pastry bag through this opening and squeeze the ice cream inside.
- Put in the freezer right away.
9 oz. of semi-sweet chocolate
1 cup of milk
5 Tbsp of crême fraîche or heavy cream
1/4 cup of sugar
2 1/2 Tbsp of butter
- Melt the chocolate in the double boiler.
- Meanwhile, bring the milk to a boil, add the cream and bring back to a boil.
- Remove from the heat and stir in the sugar, the melted chocolate and the butter.
- Replace the saucepan on the fire and boil the sauce for a few seconds.
- Allow to cool and pour over the profiteroles before serving.