Choux with ice-cream filling

Ingredients for Chou:

  • 150 gr. flour gluten free
  • 150 gr. water
  • 2 pinches of salt
  • 50 gr. butter
  • 3 large eggs
  • Ice cream for filling (with milk or vegan)

Ingredients for the chocolate cream:

  • 200 gr. chopped couverture

And if you are wondering how you can have the perfect chocolate cream → In a pot of boiling water, put a bowl on top. Make sure the bowl is very clean and has no trace of water. Be careful that the bowl does not touch the water. After that, cut the chocolate in small pieces and pour it into the bowl. Mix with a mariz (always use a mariz to avoid blisters). At this point, be careful not to drop water on the chocolate. When the chocolate is almost melted, remove from heat, leave the bowl on a towel and stir until the last pieces are melted. Transfer the melted chocolate to another bowl and it is ready!

Preparation: Put the water, salt and butter in a small saucepan and let it boil over medium heat. Once it boils, remove it. Add the sifted flour and mix with a wooden spoon until it smooths. Put it back on medium heat for about 1 minute, always stirring with a wooden spoon, until it becomes soft.

Remove from heat and leave the dough to cool for 5 minutes. If you have a mixer work the dough there otherwise work it by hand. Add 1 egg, stirring with quick movements so that it is absorbed by the dough. Continue with the same way adding the next eggs. Each time the previous egg must have been absorbed by the dough before you are throwing the next one.  Mix the mixture with the wooden spoon until it shines (it looks soft and the dough sticks slightly). Preheat the oven to 190 C. Butter the baking sheet and we cut them on the sheet metal. Bake it on air for 10΄. Lower the heat to 160 C and continue baking for about 30΄.

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