Lord knows that I`m truly committed to cooking and also that I`m a fan of Julia Childs. But our dear Julia was living in a different time and when she wrote her books it was of course the real deal, but the electric helpers were a lot less than today.
When I first read her Choux pastry recipe I was like hit by a bus. So complicated, so many drawings, so many words for something so simple. Me, stubborn as someone says, made her recipe and it went straight to the trash can. Since that day I was trying to get it right and eventually it did. Today I`m proud to say I make mean chocolate puffs…Chocolate of course, I`m living with a chocoholic.
You will need:
65 gr. flour
1/2 tsp. sugar
pinch of salt
57 gr. butter room temp.
120 ml. water
2 eggs room temp. lightly beaten
My dearest, I`m not joking this time! Please follow the exact measurements, it is crucial.
Heat the oven to 200 C.
In a small pot pour the water and add the butter. Let the butter melt, not cook. When melted take the pot out of the heat and add all at once the flour, sugar and salt. Stir until combined and take it back on the heat but reduce it a pinch. Stir the dough until the dough comes away from the sides of the pot and forms a smooth ball.
Transfer the dough in a bowl or in the bowl of your food processor and let it cool for a bit. When lukewarm add little by little the beaten eggs and mix with a hand mixer or in the food pro, it will look all wrong, but do not worry. Incorporate all of the egg beat until you get a thick paste like this.
Line a tray with baking paper and make small dollops of dough with a spoon. It should not look perfect, if you want perfect pipe them. The dough makes 10 big ones or 12 small it is up to you, I personally prefer them bigger.
Toss in the oven and bake for 15 minutes on 200 C. and another 30 minutes on 180 C.
Please DO NOT for any reason at all open the oven while they are baking, they will shrink like dried plum…
When your puffs are done golden and crispy let them cool down while you are making your cream.
It sounds complicated but it is not, just follow the recipe like a monkey like I did and you will have it.
For the chocolate cream or pudding you may call it you will need:
600 ml. milk
100 gr. sugar
150 gr. dark chocolate broken into pieces
pinch of salt
30 gr. cornstarch or flour
Take a small pot and wash it with water, so you will prevent the milk from burning on the bottom.
Pour almost all of the milk in it and put it on medium heat. In a cup or small bowl mix the dry ingredients with the left out milk until smooth.
When the milk comes to a boil pour the mix and begin to constantly stir it with a whisk. It will take like 5 minutes for the pudding to thicken. Add the chocolate at this point and let it melt in, whisk well add the vanilla and done.
It will be runny at first but when it chills, it will be the real deal.
I admit this pudding or cream is far too much for out puffs, but really is it going to be any leftover?
When the cream is cold cut the tops of the puffs fill them as much as you please and a la table s’il vous plait..
Some call them puff cream, some éclairs, some profiteroles at the end of the day call them however you like, I just call them Heaven…
It is a long one, but worth every minute.