Choux Puffs with Vanilla Ice Cream and Hot Chocolate Sauce

9 ingredients

11 steps

What you need

Restated from the original video

1
Heat the oven to 200 °C (400 °F). Line two baking sheets with parchment paper.
2
Put the water, butter, sugar and salt in a saucepan. Heat until the butter melts, then bring to a full rolling boil.
3
Tip in the flour all at once, take the pan off the heat and beat hard with a wooden spoon until a smooth ball forms.
4
Return the pan to medium heat and stir the dough for 1-2 min, until a thin film forms on the bottom of the pan. Scrape the dough into a bowl and cool for 5 min.
5
Beat in the eggs a little at a time, waiting until each addition is absorbed. Stop when the dough is glossy and drops slowly from the spoon in a thick ribbon. You may not need all the egg.
6
Spoon or pipe 24 mounds about 4 cm (1 1/2 in) wide onto the sheets, 4 cm apart. Smooth any peaks with a wet fingertip.
7
Bake for 15 min without opening the door. Lower the oven to 180 °C (350 °F) and bake 15-20 min more, until deep golden and light for their size.
8
Pierce the side of each puff with a skewer to let the steam out. Return to the switched-off oven for 10 min to dry the insides, then cool on a rack.
9
Heat the cream in a small saucepan until it just starts to simmer. Pour it over the chocolate in a bowl, wait 1 min, then stir until smooth and glossy. Keep warm.
10
Slice each puff in half horizontally. Fill the bottoms with a small scoop of ice cream and set the tops back on.
11
Pile 4 puffs on each plate and pour over the warm chocolate sauce. Serve immediately.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.