BY FREDERIC CASSEL
Prep. time: 80 min./ Cooking time: 20 minutes
Refrigeration time: overnight / Freezing time: 30 minutes to 3 hours (depending on the ice cream maker)
- 75 ml water
- 75 ml milk
- 3 g salt
- 3 g granulated sugar
- 60 g butter
- 90 g cake flour
- 3 eggs plus 1 egg yolk
- A handful of sliced almonds for garnish
- 40 g bittersweet chocolate 60 % cocoa
- 10 g milk chocolate, 40 % cocoa
- 80 ml whole milk
- 80 ml whipping cream
BITTERSWEET CHOCOLATE ICE CREAM
- 90 g bittersweet chocolate, 70 % cocoa
- 300 ml whole milk
- 2 tbsps. plus 1 tsp. (35 ml) whipping cream
- 2 tbsps. powdered milk
- 3 ½ tbsps. sugar
- 1 ½ tbsps. honey
VANILLA-SCENTED CHANTILLY CREAM
- 1 vanilla bean
- 170 ml whipping cream, well chilled
- 15 g sugar
A day ahead, make the chocolate ice cream.
- The next day, prepare the choux pastry. Preheat the oven to 250°C.
- In a saucepan, bring the water, milk, salt, sugar, and butter to a boil. Sift the flour into the liquid. The important step is to dry it out: stir energetically until the moisture has evaporated. Remove from the heat and mix in the eggs one by one. Stir thoroughly each time. When the consistency is right, it will
- have a satin sheen, like paint. Spoon the batter into a piping bag and pipe out little rounds, just over ⅓ oz. (12 g) or 1 in. (2.5 cm) in diameter per choux on a lined baking sheet. For a nice finished result, brush the top of the dough with a beaten egg yolk and press down lightly with a fork. Scatter over a few sliced almonds.
- Place the baking sheet in the oven and immediately switch off the heat. As soon as the choux pastry begins to swell and color, turn the heat back to 180°C and leave the pastries to dry out slowly for about 10 minutes.
- Chop the two sorts of chocolate and melt them slowly in a bain-marie* or in the microwave oven (on *defrost” or at 500 W maximum, stirring from time to time).
- Bring the milk and cream to a boil. Gradually pour a third of the boiling liquid over the melted chocolate.
- Using a flexible spatula, mix in energetically, drawing small circles to create an elastic, shiny *kernel.’ Incorporate the second third of the liquid, using the same procedure.
- Repeat with the last third. Process briefly using an immersion blender. Chill until serving.
VANILLA SCENTED CHANTILLY CREAM
- Slit the vanilla bean lengthways and scrape out the seeds into the well-chilled cream.
- Whip the cream with the sugar and vanilla seeds until it reaches the consistency of a Chantilly cream.
- Begin heating the chocolate sauce. Cut the tops off the choux pastries using a serrated knife. Place three pastries in each plate.
- Fill one with the vanilla Chantilly cream and the two others with the chocolate ice cream.
- Lightly sprinkle the tops with sugar and replace them over the fillings.
- Alternatively, cover with chocolate disks (optional). Serve with hot chocolate sauce.
- You may also fill the choux pastries with ice cream ahead of time and freeze them.
- Just remember to take them out 5 minutes before serving.