Puffs with Chantilly and Chocolate sauce
A real classic of French cuisine. For the best results, don't skimp on the quality of the cream, vanilla and especially, the chocolate.
- 75 fl oz = 1/2 cup milk for the puffs and 1/3 cup for the chocolate sauce
- 5.20 oz
Dairy productsPDO Poitou-Charente Butter4.50 oz See the article
Dairy productsPDO Heavy Crème Fraîche12 fl oz = 1/2 cup and 1 tbsp heavy cream for the chocolate sauce and 1 cup for the Chantilly, kept refrigerated See the article
- 3 oz
- 2 oz
- 4.50 oz
- 1 tsp
- 0.50 pod
Preheat the oven to 325°F (convection). Bring the water, the 1/2 cup of milk, the butter and the salt to a boil in a pan. Remove from the heat and incorporate the flour. Mix with a wooden spoon to a smooth, even dough. Return to the heat for 3 minutes, stirring vigorously, to dry the pastry.
Transfer your dough to a pastry bag fitted with a plain piping tip. Pipe the puffs onto a baking sheet lined with parchment, taking care to space them out. Bake them for 30 minutes.
Bring the remaining 1/3 cup milk, the 1/2 cup and 1 tbsp cream and sugar to boil in a saucepan. Remove from the heat and add the chocolate, cut into pieces. Combine to melt the chocolate. Mix gently and then leave to cool. Set aside.
Fifteen minutes before making the Chantilly, place a mixing bowl in the freezer, together with the electric whisk attachments. Cut the ½ vanilla pod in two, lengthwise, and remove the seeds with the tip of a knife. Pour the 1 cup heavy cream into the mixing bowl and start whisking it, slowly at first then gradually working up to maximum speed. When the cream begins to thicken, add the confectioners' sugar and vanilla seeds. Whisk to a silky-smooth Chantilly. Transfer it to a piping bag fitted with a small, plain tip and fill the puffs from underneath.
A tea with citrus notes or a naturally sweet red wine: A Banyuls traditionnel or grand cru.