recipe #5 time!


the following pâte à choux/choux pastry recipe (steps 1-7) is found in dessert person - it is paraphrased from pages 346-347. this makes about 14 choux cream puffs.


  • pâte à choux/choux pastry - source
    1. 1/4 cup (63g) whole milk
    2. 1/4 cup (59g) water
    3. 1/2 tbsp (7g) granulated sugar
    4. 1/4 tsp kosher salt
    5. 3 1/2 tbsps (50g) unsalted butter
    6. 1/2 cup (65g) all-purpose flour
    7. 3 large eggs, room temperature
  • chocolate ganache
    1. 2 oz (60g) heavy cream
    2. 2 oz (~56g) semi-sweet chocolate
    3. 1 tbsp whole milk
  • vanilla ice cream
  • powdered sugar, for garnish (optional)

  • tools!

      1. small stainless steel saucepan
      2. wooden spatula/spoon
      3. medium bowl
      4. pastry bags
      5. baking sheet
      6. parchment paper
      7. 2” inch cookie cutter
      8. pen
      9. pastry brush
      10. paring knife
      11. hand mixer/stand mixer
      12. small serrated knife
      13. small pot
      14. wooden spoon
      15. whisk
      16. serrated or paring knife
      17. ice cream scoop
      18. mesh sieve (optional to dust powdered sugar)


      make the pate a choux - source (pg 346-347)
      1. in a small saucepan, combine milk, sugar, salt, butter, & water. bring mixture to a lively simmer over medium-low heat, stirring with a wooden spoon to melt butter. when you see active bubbling, add flour all at once and stir slowly to incorporate it into the liquid. once flour disappears, stir vigorously until all ingredients come together into a soft dough and a light film forms around the sides and across the bottom of the saucepan. continue to cook dough, using spoon to smack it against the sides, until dough is smooth & firm and holds together in a ball, about 3 minutes
      2. transfer to a medium bowl and let rest about 5-10 minutes. add in about 2 1/2 eggs, one at a time, stirring thoroughly with wooden spoon after each addition. it will look separated at first but will smooth out with mixing. after each egg, dough should look glossier and looser than before. final mixture should be very glossy, smooth, and thick enough to hold its shape but loose enough that it leaves a thin v-shaped trail as it falls off the end of the spoon
      3. scrape batter into a large pastry bag
      4. preheat oven to 425f. line baking sheet with parchment paper. trace around a 2” cookie cutter, making rows of circles spaced about 1 1/2” apart (draw about 16 circles - 4x4. you may not fill in all 16). turn parchment over so the ink side is down
      5. snip 1/2” opening in pastry bag filled with dough. center opening of the bag inside a circle and squeeze gently, without moving bag, to extrude mound of dough, filling circle. pipe until all the circles are filled
      6. beat remaining 1/2 egg in a small bowl, then use a pastry brush to dab it gently over all dough mounds
      7. once ready to bake, reduce oven temperature to 375f and transfer baking sheets to oven. bake until puffs are risen and deep golden brown, 25-30 minutes. turn off oven and allow puffs to cool inside with oven door propped open for 15 minutes. remove from oven and use tip of a paring knife to poke a small hole in bottom of each puff to allow steam to escape. let puffs cool completely on baking sheet

    make the chocolate ganache
    1. in a small pot, combine mascarpone, vanilla bean extract, powdered sugar, & about 1/4 cup of heavy whipping cream, and with hand/stand mixer, whip until mixture is smooth. then add in remaining heavy whipping cream and whip until medium-stiff peaks. do not overmix
    2. assemble the profiteroles
    3. once cream puffs are completely cool, use small serrated knife to slice top part of the choux pastry (about 1/3). fill bottom part of choux pastry with a generous scoop of vanilla ice cream and cover with top, like a hat. optional garnish: dust with powdered sugar. pour chocolate ganache over choux puffs


    • in step 2, before adding in the eggs, i beat the 2 eggs together, then pour into the batter, half at a time. then i beat the remaining egg and add in about half into the batter. i use the remaining half of the beaten egg as egg wash in step 6
    • for any leftover profiteroles, freeze them and let sit in room temperature for a couple before enjoying :)