This has been lightened and simplified from the typical frenchy-french type of recipe. It’s easy, and it’s so delicious. If you have anyone within five yards of you while you’re making these, they grab a spoon and dive right in – that’s instant portion control….just roll with it.
I made the pastry shells and hollowed them out with a paring knife, since the best part is the crusty exterior, I figured this was an excellent way to get the best of both worlds. Next I filled the hollowed pastry shell with low-fat ice cream. The original recipe was adapted since I didn’t have any cream or half and half on hand, I just melted a bit of dark chocolate and used it as a shell topping and not a syrup topping. I was very happy with the way it came out – it was really good, dark, rich chocolate so there was very little to argue with considering how easy and rich and satisfying it was – plus I avoided the use of heavy cream inadvertently and only needed a bit less than a tablespoon of butter to keep it from getting lumpy and yucky in the microwave. I froze the chocolate and the butter so they were easy to grate. I find it melts better in the microwave this way, but if you want to use a double boiler and all that, feel free. So, let’s just say that I meant to do that (remove the heavy cream) since it reduces the fat and calories and what not. It’s kind of like ordering a diet coke with your plate of french fries, you know. Yes it’s silly, but hey at least it’s not an extra hour at the gym. I then put the bottom shell with the ice cream and the hot dripped chocolate in the freezer to set it. Meanwhile I popped the top of the shell into the warmed oven. That sat for five minutes before serving. The hardened frozen chocolate and warm crispy hollowed pastry shell was magnificent.
..It was so magnificent that I believe I only had one bite before the dish was gobbled up by my two little adorable chocolate and ice cream loving monsters. One cream puff, three spoons yields lovely little grins and giggles. The rest we save for dessert tonight.
- 1 cup water
- 6 tablespoons butter or margarine
- 1/4 teaspoons salt
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 cup water (for dipping spoons and smoothing dough)
- 4 ounces frozen bittersweet chocolate, grated
- 1 tablespoon frozen butter, grated
- 1 quart light vanilla ice cream
- Line baking sheet with parchment paper and preheat oven to 400 degrees Fahrenheit.
- In 3-quart saucepan over medium heat bring water, butter and salt to a boil. Stir and remove from heat. Add flour and stir until it pulls away from edges of pan and your ball of dough forms. Stir to incorporate any bits in the pan that may remain. Set aside to cool.
- Next crack eggs in a bowl and whisk while the dough ball and pan reduce in temperature just a bit. With electric mixer or cautiously and thoroughly by hand – to prevent scrambled eggs in your pastry- super gross, pour eggs into the pan with dough ball in three additions mixing for about 5 seconds after each addition. The dough should become silky and sticky.
- Add water to the empty egg bowl and grab two spoons. Dip both spoons in water and pick up approximately a scant 1/4 cup worth of dough on one spoon remove with the other spoon to form a ball of dough on the prepared, parchment-lined baking sheet. Dip and repeat with remaining dough making ten balls two inches apart on prepared baking sheet.
- Place the baking sheet into the preheated oven for about 40 minutes, or until puffs are deep, golden and brown.
- Remove from oven and turn temperature to warm (170 degrees Fahrenheit). Slice the pastries across their equator to let steam escape then place them back into the oven to dry out and cool for ten minutes.
- Remove from oven and place on rack to let cool completely.
- Slice puffs completely along their equator into halves now and hollow out the inside of both halves, delicately using a paring knife. Place bottoms on sheet tray (for freezer) and tops on separate sheet tray (for warm oven). Place tops in oven. Add a scoop of ice cream to each of the bottoms and place in freezer.
- Add grated chocolate and a scant tablespoon of grated butter to a small bowl. Microwave on high for 15 seconds. stir. Continue to do this until evenly melted.
- Drizzle melted chocolate over the ice cream filled pastry shell bottoms. Remove warmed pastry shell tops from oven and place on top of filled chocolate drizzled bottoms. Serve immediately.
Adapted From : Source