Original recipe with more hints and instruction by David Lebovitz found over at Oui Chef.
Pate a Choux
1 cup water
3 ounces unsalted butter, cut into 1/2" cubes
1/4 teaspoon kosher salt
2 teaspoons sugar
1 cup flour
4 large eggs
- Preheat the oven to 425℉
- In a saucepan, heat the water, butter, salt, and sugar.
- When the butter is melted and the mixture just begins to boil, add the flour all at once and stir continuously until it forms a smooth mass and comes away from the sides.
- Remove from heat and either by hand or preferably with an electric mixer fitted with the paddle attachment, add the 4 eggs one at a time until the batter is stiff and shiny.
- Place the dough into a pastry bag with a large plain tip, and pipe the pâte à choux in ping-pong sized balls onto parchment or silpat-lined baking sheets (or drop by spoonfuls) and place in oven. Turn the oven down to 375℉.
- Bake the puffs for about 25-30 minutes, or until they are golden brown on top and up the sides. (If they are not fully cooked, they will collapse. They should feel light and hollow when you pick them up). Remove them from the oven, turn the oven off, and poke each puff on the side with a knife to release any steam, which can make them soggy. Return the puffs to the oven for 5 minutes to dry.
- Remove from the oven and cool on a wire rack.
- These can be stored at room temperature for several hours, or frozen and then later defrosted, and warmed in a 350℉ oven for a few minutes.
Makes about 2 1/2 cups
1 cup water
1/2 cup sugar
1/2 cup light corn syrup
3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
2 ounces bittersweet or semisweet chocolate, finely chopped
In a medium saucepan, whisk together the water, sugar, corn syrup, and cocoa powder.
Bring to a boil over medium heat. Once it's just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.
You can let the Chocolate Sauce stand for a few hours before serving, which will give it time to thicken a bit, and store the chocolate sauce in a covered container in the refrigerator for up to 10 days.
Rewarm before serving.