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

Updated on January 8, 2014
Choux Close Up
Choux Close Up | Source

A Classic (And Classy) French Dessert

The small but sensational pâté à choux- a.k.a profiterole- is a crisp on the outside, hollow on the inside pastry that’s filled with sweet whipped cream, vanilla ice cream or pastry cream and topped with chocolate sauce. The name comes from the French word profit, or “small gift.”

Not only are they sweet and delicious, they’re versatile. The pastry dough can be used to make éclairs, beignets, croquembouches, Saint Honoré cake, churros and more. Another plus? All you need is butter, water, flour and eggs.

Ingredients: Choux Pastry

1 stick butter

1 ¼ cups all-purpose flour

1 ¼ cups water

4 large eggs

Directions

1. Prepare the stove-top for medium heat. Cut butter into pieces and put in a heavy pan with 1 ¼ cups of water; wait until the butter has completed melted to remove the pan from heat.

2. Sift flour in slowly, beating the mixture with a wooden spoon until smooth; set pan back on the heat.

3. Mix for a few minutes until it’s 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.

4. Remove mixture from heat; cool a few minutes.

5. Once dough is lukewarm, add in eggs one at a time, making sure to beat thoroughly between each egg; once complete, the dough should be shiny and soft, but still firm enough to hold its shape.

This is what the choux paste should look like
This is what the choux paste should look like | Source

Choux Buns

1. Preheat oven to 400° F; butter or use parchment paper to line two baking sheets.

2. Scoop up dough using two spoons, drop balls (about the size of a golf ball) onto the trays; allow enough space between dollops for expansion.

3. Bake choux for 15 minutes; reduce oven temperature to 350° F. Bake an additional 30-40 minutes or until puffed, golden and firm. To check if they are ready, split open and see if it’s dry inside.

4. Take choux out of the oven, cut a slit into the side to let out the steam; let the choux cool on a wire rack.

5. Once cool, split open and fill with desired filling; drizzle with dark chocolate ganache (see below).

Choux buns ready to go in the oven
Choux buns ready to go in the oven | Source

Organic Chocolate Sauce (Ganache)

1 cup whipping cream

2 Tbsp. butter

11-oz. organic bittersweet chocolate pieces (70% or higher is best)

Directions

1. Over medium heat, warm whipping cream in a small saucepan.

2. Place chocolate pieces in small bowl; remove cream from heat and pour it over the chocolate.

3. Stir in butter until mixture is melted and smooth.

Now Put Your Choux Together!

1. Split choux horizontally and fill with sweet whipped cream, vanilla ice cream, or pastry cream.

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


Choux, fully cooled and filled with vanilla ice cream and ready to be drizzled with chocolate
Choux, fully cooled and filled with vanilla ice cream and ready to be drizzled with chocolate | Source
Choux being drizzled with Organic Chocolate Sauce (ganache)
Choux being drizzled with Organic Chocolate Sauce (ganache) | Source

Want Another Classic French Dessert Recipe?

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

Comments

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    • Danareva profile image
      Author

      Dana De Greff 3 years ago from Miami

      I hope the experiment went well! They're one of my fav desserts=)

    • Danareva profile image
      Author

      Dana De Greff 3 years ago from Miami

      Thank you! After a long hiatus (in Patagonia sans internet) I was able to read your wonderful comment. Thanks!

    • profile image

      Justsilvie 4 years ago

      Each stick of butter is:

      1/4 lb

      1/2 Cup

      4 oz

      24 tsp

      8 Tbsp

      here is a great conversion chart: http://alldownunder.com/australian-convert/measure...

    • Sonya-Artis profile image

      Sonya Artis 4 years ago from Kansas City, MO/Ft. Lauderdale, FL

      I'm going to try this...I'll let you know if I make them taste as good as the pictures you posted portrayed.

    • LongTimeMother profile image

      LongTimeMother 4 years ago from Australia

      Danareva, you've just reminded me of something I really miss now that I live off the grid, too far from a pastry shop to ever buy profiteroles. That's it. I'm baking some tomorrow.

      Of course, first I'm going to have to figure out what is a 'stick of butter'? Can somebody please give an Australian a clue as to a weight measurement for a 'stick'?

      PS. Thanks Justsilvie for sharing this hub. :) Voting up.

    • profile image

      Justsilvie 4 years ago

      They look wonderful and I am sure taste just as good. Will have to try them ASAP. Voted up and sharing.

    • Danareva profile image
      Author

      Dana De Greff 5 years ago from Miami

      Simone-they are amazing! You have to try t to truly believe it! Thanks so much for reading!

    • Simone Smith profile image

      Simone Haruko Smith 5 years ago from San Francisco

      These look AMAZING! Fantastic recipe Hub, Danareva!

    • Danareva profile image
      Author

      Dana De Greff 5 years ago from Miami

      Luckyfind--thanks so much! They are beautiful once they are finished, and perfect to make for a gift...or a gift to yourself=). Enjoy!

    • luckyfind profile image

      luckyfind 5 years ago

      OLa-La, These look and sound so good! I remember making these years ago when I was a teenager. Oh my goodness I'll be making them tomorrow, great recipe.

    • Danareva profile image
      Author

      Dana De Greff 5 years ago from Miami

      Tia- wow what a compliment! I do hope you try to bake- it's a different beast but really satisfying! Thanks for reading!

    • profile image

      tia 5 years ago

      Agree with Mamita, the historical aspect of food frequently gets short shrift - your writing is bringing it to life. Much as I enjoy cooking, baking isn't something i ever do - you may have convinced me to give it a try. Great job!

    • Danareva profile image
      Author

      Dana De Greff 5 years ago from Miami

      Mamita-thanks so much! Part of the fun of eating and cooking is knowing the history! And I had no idea that there were 'celebrity' cooks back in the day... Lucky Napoleon!

    • profile image

      Mamita 5 years ago

      I really enjoy the food history you've been'dishing out'! I never thought about it before reading your hub but it's fascinating. The recipes are very well explained too.....this may sway me from the French bakery! Bon appetit!

    • Danareva profile image
      Author

      Dana De Greff 5 years ago from Miami

      Jj- it is worth the ride! Thanks for reading and im glad to see that other people get excited about food history!

    • profile image

      JJ 5 years ago

      Mmmm... It sounds like this will be my next big project in the kitchen... Very motivating recipe and you make it sound so easy and delicious. Love to read more about french pastries and the descriptions of their names.

    • Danareva profile image
      Author

      Dana De Greff 5 years ago from Miami

      Janis-it is def not that hard just takes a bit of time... Worth it! Thanks for reading

    • profile image

      janis 5 years ago

      I will give this a try.Very well thought out instructions make it sound not as complicated as it might be.Might try pastry creme.Good job dana

    • Danareva profile image
      Author

      Dana De Greff 5 years ago from Miami

      Lawrence-thanks for reading and commenting let me know if you try it out!

    • LawrenceS profile image

      Lawrence Stripling 5 years ago

      That's looks really good, also well written. Voted up.