SERVES 6–8
Choux pastry, which is a feature ingredient in cream puffs, éclairs, and other elegant desserts, may seem daunting, but it really couldn’t be simpler. Just follow the steps and you’ll be fine. I have suggested two different fillings in the recipe, but if you only want to make one, just double the quantities of one set of ingredients and omit the other.
Crème Filling: 533 calories; 13 g protein; 25 g total fat; 13 g saturated fat; 65 g carbohydrates; 2 g fiber; 112 mg sodium
Chocolate Filling: 536 calories; 11 g protein; 28 g total fat; 16 g saturated fat; 63 g carbohydrates; 4 g fiber; 120 mg sodium
5 tablespoons (75 g) unsalted butter
1 cup (130 g) superfine white rice flour
1 teaspoon xanthan gum or guar gum
1 heaping tablespoon sugar
3 large eggs
CRÈME CUSTARD
2 cups (500 ml) low-fat milk, lactose-free milk, or suitable plant-based milk
6 large egg yolks
½ cup (110 g) superfine sugar
⅓ cup (50 g) cornstarch
2 teaspoons vanilla extract
CHOCOLATE CUSTARD
⅓ cup (50 g) cornstarch
2½ cups (625 ml) low-fat milk, lactose-free milk, or suitable plant-based milk
3½ teaspoons sugar
4 ounces (115 g) good-quality dark chocolate, broken into small pieces
2 tablespoons plus 2 teaspoons coffee liqueur or brewed strong espresso mixed with a bit of unsweetened cocoa powder
½ teaspoon vanilla extract
CHOCOLATE SAUCE
4 ounces (115 g) good-quality dark chocolate, broken into pieces
⅓ cup (80 ml) light cream
1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Combine the butter and ¾ cup (185 ml) water in a medium saucepan and bring to a boil. Mix the rice flour and xanthan gum in a bowl until well combined, then add to the pan and beat quickly with a wooden spoon. The mixture will come away from the side of the pan and form a smooth ball.
3. Transfer the dough to a medium bowl. With a handheld electric mixer, beat in the sugar. Beat in the eggs one at a time.
4. Place rounded teaspoons of the dough on the sheets, about 1½ inches (4 cm) apart. Bake for 7 minutes, or until the pastries puff up. Reduce the temperature to 350°F (180°C) and bake for 10 minutes more or until crisp and lightly browned.
5. Reduce the temperature to 275°F (140°C) and remove one sheet from the oven. Quickly and carefully cut a small opening in the side of each pastry. Return the sheet to the oven and repeat with the second sheet. Bake for 5 minutes, or until the pastries have dried out.
6. Remove from the oven and let cool to room temperature. Carefully cut the pastries open. Remove and discard the soft centers without crushing the pastry cases.
7. While the pastries are cooling, to make the crème custard, pour the milk into a small heavy-bottomed saucepan over medium heat and bring to just below a boil. Beat the egg yolks and superfine sugar in a large bowl with a handheld electric mixer until thick and creamy. Beat in the cornstarch. Pour in the hot milk and cream and whisk until smooth. Return the mixture to the pan and whisk gently over medium-low heat until the custard has thickened. Remove from the heat and beat in the vanilla. Pour into a bowl, cover, and refrigerate for 1 to 2 hours, until cold.
8. To make the chocolate custard, blend the cornstarch with ½ cup (125 ml) of the milk to form a smooth paste. Combine the sugar and the remaining 2 cups (500 ml) of milk in a small saucepan and bring to just below a boil. Gradually add the cornstarch mixture, stirring constantly until the custard has thickened. When very thick, remove from the heat and stir in the chocolate, coffee liqueur, and vanilla until the mixture is smooth and the chocolate has melted. Pour into a bowl, cover, and refrigerate for 1 to 2 hours, until cold.
9. To make the chocolate sauce, combine the chocolate and cream in a heatproof bowl or the top part of a double boiler. Set over a saucepan of simmering water or the bottom part of the double boiler (make sure the bottom of the bowl does not touch the water), and stir until the chocolate is melted and well combined with the cream.
10. Gently open each pastry and spoon in the fillings, using the crème custard in half of them and the chocolate custard in the other half. Serve topped with the warm chocolate sauce.
PER SERVING (⅛ recipe):