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Thursday, March 1, 2012

Almond Choux Puff with Caramel Ice Cream & Chocolate Sauce

Pate Choux2
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If the Genoise Sponge is Lesson 1 in a Culinary Baking Course, then Pate A Choux is possibly either a pre-cursor of Lesson 1 or a more achievable Lesson 1 itself.... Like the genoise sponge, it is plain and non fancy but it serves as the foundation of so many classic and new creations that we have become familiar with.

It has truly transcended all cultural boundaries, for how else would I still bear childhood memories of munching on soft wrinkly cream puffs filled with dry pasty custards? Or that swan-like cream filled puff sitting in the neighbourhood bakery store?
Pate Choux7
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Of course, with affluence and greater exposure to everything in the world, our palate has become more discerning. I don't think those wrinkly cream puffs with dry pasty custards would work any more.  Thankfully, there are still many ways to 'glam up' the humble Pate A Choux. One can let one's imagination take flight and work with a myriad of interesting cream fillings as exemplified by ZenChef's creation. Or, if you are, like me too lazy to whip up a pastry cream ( my secret confession - creme patissiere is one of my least favourite things to prepare) , there are still many other ways to add pizzazz to your choux puffs.

I made an easy chocolate sauce here to line the plate with and simply sandwich the puffs with Haagan Daz Caramel Biscuit & Cream ice cream. Present this to your guests on a plate like the way I did and they would think that they are eating dessert in a fine-dining restaurant!

Pate Choux7 (250)
Almond Puff With Caramel Ice Cream & Chocolate Sauce
Recipe (Adapted from The Patisserie Of Tony Wong
Choux Puff
125g             Water
4g                  Sugar
2g                  Salt
50g                Butter
75g                All purpose flour (sifted)
100g              Eggs
Diced almonds to garnish
Egg wash

Chocolate Sauce
130g              70% dark chocolate
250g              Water
125g              35% whipping cream
50g                Sugar
1g                  Vanilla extract

Choux Puff: 
1. Boil water, sugar, salt and butter in a saucepan.  Add all the flour into the boiling butter solution and mix well.
2. Cook dough until the mixture forms a ball and comes away from the sides of the pan.
3. Beat the batter on medium speed with a paddle attachment until just warm.
4. Add egg, one at a time. Scrape away the batter from the sides of the pan to the center and continue to mix well.
5. Spoon the choux dough into a piping bag fitted with a plain tip. Pipe 4-5cm diameter choux paste. Brush with egg wash.
6. Sprinkle with diced almond and bake at 200C in a preheated oven for 30-35mins.

Chocolate Sauce:
1. Cook all ingredients in a saucepan until all the chocolate is melted. Simmer down the sauce to thicken.

Assembly :
1. Slice choux puff in half.
2. Spoon chocolate sauce into a shallow plate.
3. Place bottom half of puff on the chocolate sauce. Top with a scoop of ice cream. Cap with sugar dusted top half of puff and serve immediately.


Honey Bee Sweets said...

Gorgeous! Been ages since I last made choux...your post just tempted me! It's THE best to Serve it with vanilla ice cream and hot chocolate fudge...BIG YUM!

Sonia ~ Nasi Lemak Lover said...

Beautiful choux! Added with ice cream and chocolate sauce, Yummy!

Elin Chia said...

Looks delicious...slurp! beautiful clicks that makes me drools away :))

Mel said...

I loves choux and more so go with ice cream! Wish I could have one now from you..... lovely and beautiful choux you have made!

Mel said...

beautiful choux you have made. I loves choux and more so with ice cream in it!

Anonymous said...

Oh yes, is be happy with a glam version please.

Jeannie said...

Love choux pastry but they turn soft when cold. Any idea how to keep them crunchy? Yours look delicious with ice cream and chcolate sauce!

Shirley @ Kokken69 said...

@Jeannie - I think alot depends on how much moisture you have in your dough. If you don't cook long enough to drive out the moisture or your oven temperature is not high enough to drive out the moisture, then, it will tend to feel soft. Having said that, there is nothing wrong, I think with a soft choux puff - some people do like it soft but for ice-cream, I prefer the choux puff to be crispy. With the Liquid content in this recipe, it actually stayed crispy even after it cools down but turns soft overnight. What I like to do is stick it in the fridge and let it dry out a little before slicing and sandwiching with ice cream.

daphne said...

oh wow! u r on the roll! Your blog feels like I am coming in for a high tea eye fest!! It looks fab-the chox. light and fluffy!

Food For Tots said...

Looks marvelous! They are my all time favourite! ;)

lisa is cooking said...

Filled cream puffs is one of my favorite desserts. And, I love caramel! This looks fabulous, and it's so pretty on the plate.

tigerfish said...

Looking at them, I already feel I am in a fine-dining restaurant! :)

Noob Cook said...

wah, very gourmet looking!

ileana said...

These look so delish.

p.s. what is that green ball in the back of picture?

Quay Po Cooks said...

Choux is my favorite. When I did not know how to make this before I started my blog, I will never walk out a bakery with this if they are available. Yours look more professional than many I have seen in the bakery. They are at the same standard as those served in a fine dining restaurant! I always love how you present your food, you always have that touch of class to it!

Yummy Bakes said...

Wow ... I wish I could have one of this beautiful choux.

Unknown said...

Your food, creativity and photos always inspire me to be better at all three. Simply wonderful gal!!!


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