One very popular dessert we often see the pat a chou used for is the Profiterole, which is filled with a scoop of ice cream and then covered with some sort of yummy sauce.
PATE A CHOU
1 cup water
4 oz unsalted butter (1 stick)
½ t kosher salt
1 cup flour (4 oz)
- Line 2 sheet pans with parchment paper and preheat a convection oven to 375 F, a regular oven to 400 F.
- Place water, butter and salt in a saucepan and bring to a boil.
- Turn off the heat, leaving the pot on the stove. Add the flour- all at once and stir, using a wooden spoon.
- Smash the dough against the sides of the pot to break up any lumps of flour. The dough will be like a thick ball. Stir over the residual heat of the stove for about 2 minutes to dry out the dough.
- Place dough in bowl of an electric mixer. Using the paddle attachment on low speed, add the eggs, one at a time. Beat well after each additional egg, until the dough has completely come back together. Do not rush this step or the dough will not work.
- Transfer dough into a pastry bag (or a zip-top bag with a corner end cut off) with a large round tip. Pipe uniform sized balls onto the parchment paper about the size of a large walnut.
- Bake for about 20 minutes, until light-golden brown. Decrease oven temp to 300-325 F and bake for 10-15 minutes longer, until the inside has dried-out. Allow to cool completely on a wire rack.
Cut in half and fill with ice cream, whipped cream or a variety of salads. The puffs freeze very well in zip-top bags.