Pâte a choux is one of my favorite doughs to work with. It can go sweet like a profiterole or an eclair or savory like a gougères or these yummy creole beignets. Try them all and let me know which ones you like best!
Profiteroles
Indulge in a symphony of flavors with our Profiteroles! Delicate choux pastry puffs filled with luscious vanilla pastry cream and drizzled with rich chocolate ganache. A bite-sized delight that's perfect for any occasion, from elegant soirées to cozy gatherings.
Ingredients for Profiteroles:
1 cup water
1/2 cup unsalted butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 teaspoon vanilla extract
Powdered sugar, for dusting
Ingredients for Chocolate Ganache:
1/2 cup heavy cream
4 ounces semi-sweet chocolate, chopped
1 tablespoon unsalted butter
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
Once the mixture is boiling, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1-2 minutes.
Transfer the dough to a mixing bowl and let it cool for 5 minutes.
Add the eggs, one at a time, mixing well after each addition. The dough should be smooth and shiny.
Stir in the vanilla extract until well combined.
Transfer the dough to a piping bag fitted with a large round tip.
Pipe small mounds of dough onto the prepared baking sheet, leaving space between each one.
Bake the profiteroles in the preheated oven for 20-25 minutes, or until they are puffed and golden brown.
Remove the profiteroles from the oven and transfer them to a wire rack to cool completely.
While the profiteroles are cooling, prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Place the chopped chocolate and butter in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
Stir the mixture gently until the chocolate is completely melted and the ganache is smooth and glossy.
Once the profiteroles are cool, use a sharp knife to slice each one in half horizontally.
Spoon or pipe the chocolate ganache into the bottom halves of the profiteroles.
Place the top halves of the profiteroles back on and dust with powdered sugar.
Serve immediately and enjoy your delicious homemade profiteroles with chocolate ganache!
Gougères
Elevate your appetizer game with our Gougères! These savory choux pastry bites are infused with sharp gruyère cheese, creating a heavenly balance of creamy and tangy flavors. Perfectly crispy on the outside and airy on the inside, they're an irresistible addition to any cheese platter or cocktail party.
Ingredients:
1 cup water
1/2 cup unsalted butter
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 1/2 cups grated Gruyère cheese (or any other melting cheese like Emmental or cheddar)
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional)
Pinch of cayenne pepper (optional)
Egg wash (1 egg beaten with 1 tablespoon water), for brushing
Additional grated cheese, for topping (optional)
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or silicone baking mat.
In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes.
Transfer the dough to a mixing bowl and let it cool for a couple of minutes.
Add the eggs, one at a time, beating well after each addition, until the dough is smooth and glossy.
Stir in the grated cheese, black pepper, nutmeg, and cayenne pepper (if using) until well combined.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the dough mounds with the egg wash and sprinkle with additional grated cheese (if desired).
Bake in the preheated oven for 20-25 minutes, or until the gougères are puffed up and golden brown.
Remove from the oven and let cool slightly on the baking sheet before serving.
Serve warm as a delightful appetizer or snack. Enjoy the cheesy goodness of homemade gougères!
Creole Beignets
These delicious morsels will ta ke you straight to the French Quarter in New Orleans!
Ingredients:
For the Choux Pastry:
1 cup water
1/2 cup unsalted butter
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs
For the Filling:
8 ounces shrimp, peeled, deveined, and chopped
4 ounces Andouille sausage, diced
1 small onion, finely chopped
1 small bell pepper, finely chopped
3 stalks celery, finely chopped
2 cloves garlic, minced
1 tablespoon Creole seasoning (store-bought or homemade)
Salt and pepper to taste
Vegetable oil, for frying
For Serving:
Creole mustard or your favorite dipping sauce
Instructions:
Prepare the Choux Pastry:
In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes.
Transfer the dough to a mixing bowl and let it cool for a couple of minutes.
Add the eggs, one at a time, beating well after each addition, until the dough is smooth and glossy.
Prepare the Filling:
In a skillet, add the diced Andouille sausage and cook until browned and crispy, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet sauté the chopped onion, bell pepper and celery until softened, about 5 minutes.
Add the minced garlic and chopped shrimp to the skillet. Cook until the shrimp is pink and cooked through, about 3-4 minutes.
Season the mixture with Creole seasoning, salt, and pepper. Stir well to combine. Remove from heat and let cool completely.
Assemble the Beignets:
Preheat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fold the cooked shrimp and Andouille sausage mixture into the choux pastry dough until well combined.
Drop spoonfuls of the dough mixture into the hot oil, frying in batches to avoid overcrowding.
Fry the beignets until golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Serve:
Serve with Creole mustard or your favorite dipping sauce on the side.
Garnish with chopped green onions or parsley if desired.
Enjoy these deliciously savory beignets as a delightful appetizer or snack with a touch of Creole flair!