Competition winner worth the effort
Pate a Choux
1. Preheat oven to 350 degrees
2. Bring butter, water and salt to a boil in a small pan
3. Sift together flour, cocoa powder, and sugar
4. Remove water and butter
mixture from heat and add in the flour mixture
5. Return to high heat until a ball forms with a thin film on the bottom of the pan (about 1 minute)
6. Place ball in a mixer with a paddle attachment and mix on low speed to cool down dough
7. Add eggs one at a time fully incorporating it in the batter each time until batter is thick and ribbony
8. Place dough in a piping bag with a number 5 tip
9. Pipe into 1-1/2 inch long mounds two inches apart on the parchment paper
10. Bake for 45 minutes
11. Turn off oven and let Choux dry in the oven for another 10 minutes
12. Poke a small hole in the back of each shell (a meat thermometer works well)
13. Fill when cooled or freeze in a bag for up to 2-3 months
Blackberry Mascarpone Filling
1. Mix together Mascarpone Cheese, Vanilla Extract, and Milk with the whisk attachment
2. Mix in blackberries until mixture turns purple and the blackberries are evenly distributed
3. Slowly add powdered sugar in small increments until it is all fully incorporated
4. Put in a piping bag and fill the shells completely
White Chocolate Ganache
1. Mix together white chocolate and heavy cream over a double broiler until fully melted
2. Dip filled shells in the ganache
3. Let ganache dry at room temperature
Blackberry Glaze
1. Place everything in a pan and bring to a simmer
2. Simmer on low for 5 minutes
3. Drizzle your design over the dipped shells
4. Let dry, serve and eat
Source:
Joshua Andrews - winning recipe in NARBA
Ingredients
Directions
Pate a Choux
1. Preheat oven to 350 degrees
2. Bring butter, water and salt to a boil in a small pan
3. Sift together flour, cocoa powder, and sugar
4. Remove water and butter
mixture from heat and add in the flour mixture
5. Return to high heat until a ball forms with a thin film on the bottom of the pan (about 1 minute)
6. Place ball in a mixer with a paddle attachment and mix on low speed to cool down dough
7. Add eggs one at a time fully incorporating it in the batter each time until batter is thick and ribbony
8. Place dough in a piping bag with a number 5 tip
9. Pipe into 1-1/2 inch long mounds two inches apart on the parchment paper
10. Bake for 45 minutes
11. Turn off oven and let Choux dry in the oven for another 10 minutes
12. Poke a small hole in the back of each shell (a meat thermometer works well)
13. Fill when cooled or freeze in a bag for up to 2-3 months
Blackberry Mascarpone Filling
1. Mix together Mascarpone Cheese, Vanilla Extract, and Milk with the whisk attachment
2. Mix in blackberries until mixture turns purple and the blackberries are evenly distributed
3. Slowly add powdered sugar in small increments until it is all fully incorporated
4. Put in a piping bag and fill the shells completely
White Chocolate Ganache
1. Mix together white chocolate and heavy cream over a double broiler until fully melted
2. Dip filled shells in the ganache
3. Let ganache dry at room temperature
Blackberry Glaze
1. Place everything in a pan and bring to a simmer
2. Simmer on low for 5 minutes
3. Drizzle your design over the dipped shells
4. Let dry, serve and eat
