I saw on TV some restaurants
serving fried choux with hot chocolate shot which took my interest to do little
research about it. After my research I decided to make my version for Saturday afternoon
tea. My impatient kids started eating just after first batch was fried. I finished last batch and sat to enjoy near my kids with a big mug of tea. Choux was crispy just after frying
& melts in mouth like a dreamy chocolate fantasy. We could not eat all so I kept it covered at room
temperature and next morning I had some for breakfast. Choux wasn't crispy
as it was after frying, but tastes yummichocolicious ..
Ingredients
Choux :
100 grms unsalted butter (chopped)
1 cup water
1 cup flour
1 tsp corn flour
1/2 tsp baking powder
5 large eggs
Chocolate Sauce
1/3 cup whipping cream
75 grms dark chocolate
½ cup chocolate syrup
Cinnamon Sugar
½ cup sugar + 2 tsp ground cinnamon (mix together)
Method:
Make chocolate sauce
1- Chop chocolate set aside.
2- Mix whipping cream &
chocolate syrup, put into a pan and cook until syrup starts to boil. When
starts to boil switch off flame, but keep on the hot stove.
3- Add chopped chocolate into
the boiled syrup & leave for 10 min. After 10 minutes stir until all
chocolate is dissolved and sauce is smooth.
4- Pour in to a bowl and leave
to cool.
To make choux
1- Mix flour, corn flour,
baking powder. Set aside
2- Put butter and water in a sauce
pan, start cooking on moderate heat when butter dissolves and the mixture comes
to a rolling boil, turn heat to lowest. Tip all flour mixture in stirring vigorously
with a wooden spoon. Stir until the dough leaves sides of pan and you have a
smooth ball. Remove from stove.
3- Put dough in a stand mixer
bowl, start beating the dough.
4- When dough breaks start
adding eggs one by one. Be careful at this stage as the dough is very hot which
may scramble the eggs, keep on beating high until all eggs are added and the
dough turns into a thick glossy paste. Consistency of icing or thinner than
icing which can be piped without hard pressure.
5- Heat oil in a wok or a pan,
get a 1M size star nozzle ready in a piping bag. Scoop some amount of choux
batter into piping bag and pipe about 3 inch long rods into the hot oil. Using
a pastry scissor cut the batter from end of nozzle.
6- Turn both sides to fry
evenly, when piped choux gets nicely brown and crisp using a slotted spoon take
out from oil and immediately put into cinnamon sugar and turn to coat all sides.
Serve with Chocolate sauce…… enjoy!
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