I made these especially for my sweetie as an early valentines day sweet, and I was really happy with the outcome. These are perfect for the chocoholic in your life (or for yourself if you have a chocolate addiction like me.)
Ingredients for the Chocolate Pate Au Choux (puff dough):
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup of water
- 4 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 3 large eggs
- Preheat the oven to 375 degrees.
- Sift flour and Cocoa powder together then set aside.
- Heat the water, butter, and Sugar. Once the mixture is hot stir with a wooden spoon to dissolve the sugar and bring to a boil.
- Remove from the heat and add the dry ingredients.
- Stir with the Wooden Spoon to stir until the mixture comes together.
- Once the mixture has come together add each egg one at a time after each on is incorporated.
- Divide the dough into 24 portions and bake for 20 min.-when baking half way through the time switch and rotate your pans.
While those bake it's time to work on the Caramel Chocolate Ganache!
Ingredients:
- 8 ounces semisweet chocolate (chopped)
- 4 ounces of unsweetened chocolate (chopped)
- 1 1/2 cups heavy cream
- 2 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/8 teaspoon fresh lemon juice
- Splash of coffee
- Place the chopped chocolate in a bowl and set aside.
- Heat the heavy cream and and butter over medium heat. You want to melt the butter and then allow the cream to simmer.
- In a separate, saucepan combine the sugar and the lemon juice. Stir with a whisk to combine and caramelize for 7 to 8 minutes. This was especially exciting for me because I have never made caramel before, and at the 6 minute mark I was standing there thinking there's no way this is going to turn into caramel but lo and behold:
- Pour 1/2 the hot cream into the sugar and stir with whisk until it stops bubbling. Then pour the rest and stir until smooth.
- Pour over the chocolate and allow to sit for 5 minutes before stirring with whisk to stir. Here is where I add a splash of coffee because it really brings out the flavor of chocolate.
- Allow to sit until the ganache gets thick.
- Now that your puffs are out of the oven and your ganache is thick it's time to slice the puffs horizontally.
- Pipe the ganache on the bottom half of a puff and top with the other half and then prepare yourself for heaven in your mouth.
More pictures of this recipe and others over at
Pixie Cake