Delicious and airy chocolate cream puffs filled with a citrus orange whipped cream filling!
I am so excited about these chocolate cream puffs! They were a fun change for me. I have never experimented Pate a Choux pastry before. I was watching the Food Network as I do - more often then I care to admit. Baked with Anna Olson, one of my favourites was on - I love how she transforms the same dessert into multiple different creations. In the episode was all about making Pate a Choux and I thought I want to try that!
It's something I have never made before but I like a new challenge. The pastry looked intriguing. It puffs up and bakes up so beautifully with no chemical leavener (baking soda, baking powder etc.). The steam trapped within the pastry is what causes the dough to rise. The basic dough contains water, butter, flour and eggs. It can be used both sweet or savoury. I knew this was something I had to add to my baking repertoire. So last weekend I spent some time playing around with this pastry recipe and made these delicious chocolate cream puffs. I filled them with an orange whipped cream. I love the combination of orange and chocolate together. The hint of citrusy orange is perfect with the whipped cream and chocolate. I can't wait to make more desserts with Pate a Choux pastry!
Pate a Choux
Makes 18-24
Ingredients
1 c water
1/2 c butter, cut into cubes
1/2 tsp salt
1 tbsp sugar
1 c flour
4 eggs
Directions
Pre-heat oven to 425F. Line baking sheet with parchment paper, set aside
In a medium saucepan, over medium heat, combine the water, butter, salt & sugar. Simmer until the butter has melted and the mixture comes to a light boil. Take the mixture off the heat and stir in the flour with a wooden spoon. Place the mixture back on the heat and continue to stir until the mixture starts to come off the sides of the pan and a ball forms.
Remove from heat and allow the mixture to cool for 4-5 minutes. Stir in eggs one at a time. The mixture will break or come apart with each addition but should come back together before you add the additional egg. Your pastry should be shinny and of a smooth consistency.
Transfer to a piping bag fitted with a large round tip (I used a coupler) and pipe about 2 inches apart onto baking sheet. Use a small amount of water to smooth out peak on each dough mound.
Bake for 10 minutes for at 425F, then drop oven temperature to 375F and bake for 15-20 minutes or until golden brown. Allow shells to cool completely before filling.
Orange Whipped Cream Filling
Ingredients
1.5 c heavy whipping cream
1 tsp vanilla extract
3 tbsp icing sugar
zest from one orange (approx. 1 tbsp)
Directions
In the bowl of a stand mixer, fitted with a whisk attachment, combine the whipping cream, vanilla extract and icing sugar. Chill for 15 minutes. Whip mixture on high speed for 3-5 minutes or until stiff peaks form. Fold orange zest into whipped cream mixture
Chocolate Ganache
Ingredients
4 oz semi sweet chocolate, chopped
4 oz heavy cream
Directions
Place chopped chocolate in a medium heat proof bowl. In a small saucepan heat cream over low to medium heat until just before boiling. Pour hot cream over chopped chocolate and whisk until smooth
Assembling your Cream Puffs
Fill a pipping bag fitted with a large round tip (I used Wilton 12) with your orange whipped cream filling. Poke your pipping tip into the bottom of a cooled cream puff shell. Pipe filling into bottom of each shell until filling starts to ooze out. Dipped filled cream puffs into chocolate ganache. Enjoy!
