Choux Pastry with Chocolate Ganache

Choux Pastry with Chocolate Ganache Filling

Servings: 18 1.5” shells
Preparation Time: 20 minutes
Cooking Time: 30-40 minutes

Ingredients: Choux Pastry

• 100 g water
• 50 g unsalted butter, cubed at room temperature
• 50 g All Purpose Flour, sifted
• 2 Eggs
• Pinch of salt
• 6.5 g white sugar•¼tsp vanilla

Chocolate Ganache

• ½ cup heavy cream
• 1tbsp butter
• 1cup chocolate chips
• Pinch of salt

Directions: Choux Pastry

1.Preheat oven to 375⁰F

2.Add the salt, water, sugar, and butter in a saucepan and heat over medium heat, stirring occasionally

3.When the water is just starting to boil, remove the pan from the heatand add the flour in one go, stirring vigorously. When the flour has absorbed the water and is forming a dough, return the pan to the stove.

4.Cook the dough over mediumheat for 2-5 minutesuntil you get a dough that pulls away from the sides of the pan, forms oil droplets on the surface, and stays upright when you stick a spoon in the dough.

5.Transfer the dough to a bowland let it cool slightly. While the dough cools, lightly beat the eggs.

6.With a hand-held mixer, mix the dough while adding the eggs one at a time, mixing well after each addition.Dough should have a glossy sheen and have a pipeable consistency.

7.Prepare a baking sheet with parchment paper

8.Pipe the desired shape on to the baking sheet

9.Bake in preheated ovenfor 30-40 minutes in the center of the oven. Do not open the oven door until past the 25-minute mark.

10.Remove from oven and sliceeach shell to release steam

11.Fill with chocolate ganache filling

Chocolate Ganache:
1.Add heavy cream and butter to a saucepan and heat on low until the butter has melted and the cream is warmed throughout

2.Add the chocolate chips to a large glass bowl

3.Pour the warmed cream and butter mixture over the chocolate chips, add a pinch of salt

4.Allow to stand for about 3-5 minutes

5.Stir briskly to combineanduntil smooth