Chocolate Sauce Pastry Puffs with Vanilla Ice Cream
Equipment
- baking sheet
- Medium heavy-bottomed saucepan
- wooden spoon
- Pastry bag with a plain round 1/2″ tip
- Medium bowl (for melting chocolate)
- Medium pot (for simmering water)
- whisk,
- wire rack
Ingredients
For the Pastry:
- 4 tbsp. butter cut into pieces
- ½ cup plus 1 tbsp. flour
- ¼ cup milk
- ½ tsp. granulated sugar
- ½ tsp. salt
- 2 eggs lightly beaten
- 1 tbsp. confectioners’ sugar
For the Sauce:
- 4 oz. semisweet chocolate
- 6 tbsp. milk
- 1 tbsp. heavy cream
- 2 tbsp. sugar
- 1 tbsp. butter
For Assembly:
- ¾ pint vanilla ice cream slightly softened
Instructions
For the Pastry:
- Preheat the oven to 425ºF (220ºC).
- Grease a baking sheet with 1/2 tbsp. of butter, dust with 1 tbsp. of flour, tapping out excess, and set aside.
- In a medium heavy-bottomed saucepan, combine milk, 1/4 cup water, granulated sugar, salt, and the remaining butter.
- Bring to a boil over high heat.
- Remove the pan from heat and beat in all of the remaining flour at once with a wooden spoon.
- Return the pan to medium heat and vigorously beat with the spoon until the mixture forms a thick dough and pulls away from the sides of the pan, about 2 minutes.
- Transfer the dough to a medium mixing bowl.
- Beat in one-third of the eggs at a time, beating constantly with the spoon after each addition, until the dough is smooth.
- Transfer the dough to a pastry bag fitted with a plain round 1/2″ tip.
- Pipe 12 mounds of dough about 1 1/2″ wide onto the prepared baking sheet about 1″ apart.
- Dust the mounds of dough with confectioners’ sugar.
- Transfer to the oven, immediately reduce the oven temperature to 400ºF (200ºC), and bake until puffed and deep golden brown, 15–18 minutes.
- Set the puffs on a wire rack to cool completely.
For the Sauce:
- Melt the chocolate in a medium bowl set over a medium pot of gently simmering water over medium-low heat.
- In a medium saucepan, bring the milk to a simmer over medium heat.
- Add the cream to the milk and return to a simmer.
- Add the melted chocolate, sugar, and butter, and whisk until smooth.
- Keep the sauce warm over the lowest heat.
To Assemble:
- Make a wide incision in the side of each puff.
- Fill each puff with a small scoop of vanilla ice cream.
- Spoon the warm chocolate sauce over the puffs.
- Serve immediately.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a dessert wine such as a late-harvest Riesling or a rich Port.Nutritional Information
Calories: 450 kcal | Carbohydrates: 45 g | Protein: 7 g | Fat: 28 g | Fiber: 3 g | Sugar: 30 g | Salt: 0.6 mg
