I'm always trying new desserts and sweets but I somehow always gravitate back to the classics. Like these profiteroles, choux pastries filled with ice cream and topped with a hot chocolate sauce. In my book the best desserts are made of the hot/cold combination. I simply LOVE the contrast of the cold ice cream filling and the rich hot chocolate sauce.
The pate à choux is a relatively simple dough to make. It's all in the texture of the dough. You can follow my recipe, but if you get a dough that is too watery or too stiff, the choux pastries might not be as delicious as they can be. The recipe posted here calls for 5 eggs, but you may need to use your judgement to achieve the perfect texture.
These might look complicated to make, but they truly are so simple and can be prepared completely in advance. The pate à choux can be frozen empty, the chocolate sauce can be made a couple days ahead of time and kept in the fridge, and I even prepare the ice cream balls so the assembly is super fast and simple. If you prefer, you can just plate the choux pastries filled with the ice cream and let your guests pour the chocolate over them at the table.
This chocolate sauce is very versatile. I use it for drip cakes, hot fudge, in certain recipes that call for ganache and can handle a more fluid texture. It is thick, rich and absolutely delicious.
Pate à choux
125 ml water
125 ml parve milk (like almond milk)
1/2 cup oil
1 1/2 tsp sugar
1/2 tsp salt
140 g flour (about 1 cup)
Preheat your oven at 375 F.
Mix together the water, parve milk, oil, sugar and salt in a sauce pan and cook over medium heat until it comes to a boil. Remove from the heat, stir in the flour and return to heat. Mix continuously in order to dry out the mixture a little, about 1 minute. Transfers the mixture to a mixing bowl and add one egg at a time mixing in between each addition to insure they incorporate well. You're looking to get a loose dough that runs off of a spatula in a thick ribbon like fashion. So, if you get to the desired consistency before incorporating all 5 eggs stop. And vis versa also, if you need to add an extra egg, go for it.
Fill a piping bag with the dough and pipe on a baking sheet lined with parchment paper. If you want the pastries to be uniform in size, you can draw circle templates on the back of the parchment paper, or use a macaron silicone mat with template drawn on them. Brush some egg wash on the piped dough, this step will give them a beautiful finish.
Bake them for 20-25 until golden. Do not open the oven door for the first 20 minutes, they may collapse if you do.
1/3 cup brown sugar
1/4 granulated sugar
2/3 cups almond milk (or any milk)
1/4 cup cocoa powder
1/2 tsp salt
1 tsp vanilla
6 oz dark chocolate
Put all your ingredients in a sauce pan, cook over medium heat stirring constantly to avoid burning. When all the ingredients come together and the chocolate is completely melted, it is ready. That's it!
All that is left to do, is cut each choux open (like a sandwich) stuff it with ice cream and top with some hot chocolate sauce. Enjoy!