small batch profiteroles!! (humble pie)

Pâte à Choux
(adapted from The Secrets of Baking by Sherry Yard)
Yield: ~10 medium choux

½ cup all purpose flour
½ tsp sugar
Pinch of salt
¼ cup water
¼ cup whole milk (4%)
3 tbsp unsalted butter
2 large eggs

In a large bowl, sift flour sugar and salt.

In a medium saucepan, bring water, milk and butter to a boil. Remove from heat and add the flour mixture – stir vigorously to incorporate.

Return mixture to medium heat, and keep stirring for approx 4 minutes, or until the dough has a very smooth consistency – similar to smooth mashed potatoes. Remove from heat.

Turn dough into the bowl of an electric mixer. Mix on low speed for a couple minutes. Add the eggs, one at a time, making sure that each one is fully mixed in. Continue to mix for an additional 2-3 minutes until the dough is very smooth and shiny.

Using a piping bag and tip, pipe choux into mounds ~1.5 inches across and 1.5 inches high on a baking sheet fitted with a silipat or parchment paper.

Preheat oven to 425F. Place the choux into oven, on the center rack, and bake for ~10 minutes, or until puffs begin to rise. Turn oven down to 350F, and with the oven door propped open, cook for another 15-20 minutes – or until the choux have nicely browned.

Remove from oven. Transfer onto cooling racks and allow to cool prior to use. Extras may be frozen.

Chocolate Sauce
(adapted from The Secrets of Baking by Sherry Yard)
Yield: ~1 cup

2 tbsp white sugar
2 tbsp water
1 oz unsweetened chocolate, chopped
3 oz bittersweet chocolate, chopped
1/4 cup heavy cream
1 tbsp unsalted butter
1 tbsp Bailey’s Irish Cream

Combine the sugar and water in a small saucepan. Slowly bring to a boil, stirring constantly. Keep boiling for a minute or two, until the mixture begins to thicken slightly. Remove from heat.

Combine the cream and butter in another small saucepan, and bring to a boil. Place chopped chocolate into a bowl, and pour the cream/butter mixture over top. Stir to melt chocolate.

Add the sugar/water mixture, along with the Irish Cream. Combine thoroughly, and keep in a warm place until use.

To assemble profiteroles:
Cut a choux in half. Scoop out a small helping of ice-cream (homemade is best!) and place into the center of the bottom of the choux. Place the top on, and garnish with the Chocolate Sauce, and some freshly whipped cream. Enjoy!