Simple Pate a Choux (Profiteroles) With Organic Chocolate Sauce Recipe:

The small, sensational Pâté à Choux, also known as a profiterole, is a crisp on the outside, hollow on the inside pastry that is split in half and filled either with sweet whipped cream, vanilla ice cream or pastry cream and topped with chocolate sauce. The name profiterole is said to come from the French word profit, or “small gift.” Indeed, when you see the sumptuous choux bun, drizzled with gorgeously silky chocolate, it is a thing of beauty—I certainly couldn’t think of a better gift to give or receive!

The invention of the choux pastry goes back to the 16^th century; most people agree that the Italian born French Queen Catherine de Medici’s pastry chef (also Italian) came up with the idea. However, the pastry was not popular until Antonin Careme, widely considered the “first celebrity chef” in the culinary world, published his Pâtissier Royal cookbook in 1815. Careme was famous for creating delectable masterpieces; he served up ethereal selections for King George IV, the Rothschilds' in Paris, the Romanovs in St. Petersburg, and even baked Napoleon’s wedding cake. The man who used real gold in his soufflés is also credited with coming up with the concept of bite-sized pastries that the French could enjoy individually, instead of purchasing large cakes, pies and tarts.

What is wonderful about the choux pastry dough is its versatility: it can be used to make profiteroles, éclairs, beignets, croquembouches, Saint Honoré cake, churros and more. Like the crème brulee, the ingredients are few—with choux, all you need is butter, water, flour and eggs. No raising agents are used, as the high moisture in the choux creates steam during cooking and then, sacre bleu! the pastry magically puffs.

It is important to note that when making profiteroles, éclairs or croquembouches, the choux pastry is always baked. However, with beignets (of which some of the best can be had in New Orleans) the choux pastry is fried and then generously sprinkled with powdered sugar. In Spain and much of Latin America, the choux pastry is fried to make churros and then coated with sugar and/or cinnamon, or dipped in a rich chocolate sauce for a decadent breakfast meal or late night snack.

Here in the States, it is common to see choux in the form of cream puffs, filled with whipped cream and finished with a dusting of powdered sugar. If you have never tried making profiteroles, it is a worthy project to take on. While they are a bit more time consuming than crème brulee, these tiny delights will have your friends, family and whoever else you share them with talking for months.

-1 stick butter

-1 ¼ cups all-purpose flour

-1 ¼ cups water

-4 large eggs

1.Chop the butter into pieces and put it in a heavy pan with 1 ¼ cups of water, on medium heat.

2. Wait until the butter has completed melted.

3. As soon as the butter has melted, remove the pan from the heat

4. Sift in the flour SLOWLY, little by little, beating the mixture with a wooden spoon until smooth (make sure there are no pockets or dry lumps of flour).

5. Set the pan back on the heat.

6. Beat the mixture for a few minutes until it is solid enough to create a ball-like mass that sticks slightly to the bottom of the pan, but does not stick to the sides of the pan.

7. Remove mixture from heat; allow to cool a few minutes.

8. Once the dough is lukewarm, add in the eggs one at a time; make sure to beat thoroughly between each egg—do not add another egg until it has been completely incorporated into the mixture!

9. At first the paste will be hard to mix with the eggs, but soon it will become easier to work with.

10. Once complete, the paste should be shiny and soft, but still firm enough to hold its shape.

1. Butter a couple of baking sheets (if not non-stick) or use parchment paper to line the sheets.

2. Preheat oven to 400 F.

3. Scoop up dollops of dough (about the size of a golf ball) using two spoons and drop them onto the trays. Allow enough space between dollops for the paste to expand.

4. Bake the choux for 15 minutes, and then reduce the oven temperature to 350 degrees.

5. Bake an additional 30-40 minutes or until well puffed, golden and firm. To check if they are ready, split one open with a knife and see if it’s dry inside.

6. As soon as you take the choux out of the oven, cut a slit into their sides to let out the steam. This is important to do; if not, the pastry may soften and collapse.

7. Let the choux cool on a wire rack.

Ingredients:

-1 cup whipping cream

--2 tablespoons butter

***11 ounces organic bittersweet chocolate pieces (70% or higher is best)

*** If you want Organic Chcolate Recommendations, read my hub:

1. In a small saucepan, heat the whipping cream.

2. Place the chocolate pieces in small bowl.

3. Remove the cream and pour it over the chocolate.

4. Stir in the butter and the optional liqueur or spices

5. Store in the refrigerator in a plastic container until you are ready to use it. When ready, warm it until it is melted and smooth and pour over the profiteroles.

1. Split the choux horizontally in half and fill with sweet whipped cream, vanilla ice cream, or pastry cream. Fill enough so that when you place the top half of the choux on the ice cream, you can see it peeking out on the sides!

2. Drizzle the warm chocolate sauce on top of the profiteroles.

I made Pâté à Choux for the first time last year with my close friend, Anais, who just happens to be French and an amazing pastry cook. We baked them for a dinner party and they were the talk of the night! With an exquisite presentation, and the marriage of a soft, cool filling with a savory, warm topping, these pastries will be a treat for your next party, anniversary, or perhaps even for the soon approaching Valentine’s Day!

Then read my other hub and learn how to make an easy, heavenly creme brulee!